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So I did not change my blowoff tube from my fermentating brown ale for 3 weeks, thinking it would be sufficient. During bottling today, I tried a sample and it was terribad. Was wondering if this could be from the blowoff use or if brown ale generally tastes bad green. No signs of infection...

So I recently brewed a NB Chinook IPA (extract) kit. My OG was a little on the high side for the recipe, about 1.058. After reading much on HBT, I decided to add the 1 lb DME at the beginning of the boil and all of the LME at flameout. Anyway, for the first time I used a Wyeast 1056 smack...

Does the rate at which I fill a bottle from my bottling bucket matter with respect to oxygen introduction? Should I try to fill them as slowly as possible or can I just fully depress the spring valve and not worry?

In Palmer's How To Brew, there are various calculations and nomographs to determine the amount of priming sugar that should be used for a 5 gallon batch. Is that 5 gallon volume referring to the original volume or final volume of beer available for bottling? I found that after fermenting...