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Hello, I was brewing BIAB today and accidentally got to 175 degrees for mash out temp. I added cold water to get it down over about 5 minutes. Should I be concerned? I did check my pH after mash out and it was 5.57. It was 5.46 during the mash.

Hello, I brewed a ESB and forced carbonated by shaking method 1 week ago. A couple days after I forced carbonated I noticed a slight metallic taste, tingling sensation on my tongue. One week later the beer is tasting good/not green but still has this metallic aftertaste that lingers. This...

I brewed a IPA today and everything was going great. I was short about .25 gallons and added some water. I started shaking bucket and the lid was not on all the way. I ended up spilling some wort. I didn't think it was too much so I added a bit more water. I could not tell where the line of the...

Hello, I plan on making a IPA and will be using the Pale Ale Profile. I will be using RO water, is there any need to add Bicarbonates to match the profile? According to Bru'n Water, I am at 5.4 pH without adding acidulated malt. If I match the profile and add bicarbonates my pH goes up to 5.6...

Hello, I brewed an All Grain Amber and just kegged it a few days ago. Now that it's carbonated it smells exactly like fresh pumpkin. I know this is Acetaldehyde, is there anything I can do? Would aging help? If so, should I take the keg out of my keezer and let it age warm?

I brewed a ESB and used Wyeast 1968 London ESB. After 6 days in fermentation I checked the gravity (because I need to do D-Rest). I noticed a Slight vinegar/cider aroma, I tasted the sample and I didn't taste vinegar. Is this a part of Acetaldehyde? Or is a slight vinegar smell a bad sign?

I plan on brewing a Cream Ale using No Sparge method. I am using Bru' N Water, and I can't get the pH of the mash down to 5.4 with just 3% of Acidulated Malt. With 3% I get 5.5. Is it OK to also add Lactic Acid too? Or should I just add only the lactic acid? I am using RO water with additives...

I have brewed about 5 or 6 all grain batches using BIAB and never experienced a grainy aftertaste on any of my beers (except for a cream ale, but I don't remember if it was the exact same taste). I have recently switched to the traditional All-Grain brewing with Batch Sparging. I made 2 Blonde...

I noticed 2 rust rings from the CO2 tank inside my keezer. I am planning on cleaning out my keezer soon. What would be the best way to remove rust rings? CLR?

I'm just curious, I roasted a bunch of jalapeno peppers in the oven at 350 for 30 minutes then dumped them into my beer. They were in there for about a week. I am now curious though, could spores grow from the peppers that were in the beer?

I made a Jalapeno Ale and dry hopped roasted jalapenos. I been sampling each day until I get the right amount of heat and flavor. After about a week I didn't quite get the right amount. So I roasted another one yesterday and added. I tested the beer tonight and I would say its right where I want...

So when fermenation is done, I open up the bucket to get a sample for FG. Is it normal to have a odd smell? Is it the krausen on the side of the bucket. What smell is normal?

What water profile should I use for a Hobgoblin clone?

I brewed a jalapeno pepper beer today and I had a terrible time with my thermometers. I got a newer digital one and it doesn't match up with my current one. I had to re calibrate it a couple times during the mash and I think I ended up with a 158 mash for a cream ale base. I know I am probably...

Beersmith is telling me this.. Sparge Step: Batch sparge with 2 steps (1.04gal, 4.61gal) of 168.0 F water Shouldn't the sparge strike temperature be higher then 168? I thought you would want to mash out at 168. When I add strike temperature of 168, I end up around 155. Which one should I...

I am moving from tap water to RO water and need help on what water additions to add to the water for a basic blonde or cream ale recipe? Thanks!

I am moving from tap water to RO water and need help on what water additions to add to the water for a basic blonde or cream ale recipe? Thanks!

Hello, I was going to brew this morning until I started up my Bayou Classic SQ14. I noticed gas escaping from the air shutter. Anyone else had this issue?

Hello, My first all grain was an IPA and it turned out good. My second attempt was a Blonde Ale. The fermentation was very quick and was able to keg after 2 weeks from brew day. I forced carbonated by shaking method. The beer was carbonated well but I am noticing a flavor that I am not fond...

Hello, I brewed an All-Grain IPA and after one day to 2.5 weeks the beer tasted good in the keg. A lot of hop aroma and hop flavor from Citra hops. Now after 3 week there is not much aroma or flavor from the hops. Now my beer just tastes bitter. Anyone know what could have happened?