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+10 finishing up boil right now. Did one 5 of original recipe and added 2 lbs 2 row and changed hops to bravo. We're dry hopping both batches at the end of fermentation too. 23,435+10=24,445

I should say that if I have to I will drive down to the LHBS in the morning but would like to avoid the 2 hour round trip.

I just finished an Amber Wheat/Rye/Quinoa all grain. I smacked the wyeast German Ale pack at about noon today and waited for it to swell while I brewed. It is 11:30 pm now and the pack hadn't done anything so I prepared a starter and opened up the pack to dump it in and caught a whiff of the...

Check out my post "how can I fix my co2 flavored beer?". The title should be changed since it had nothing to do with co2 but I too just started kegging and ran into the same issue. The members here helped me resolve my concerns. Although now I am facing foamy beer but already know that it is...

Well Brightspot and Others, you were right, all it needed was a little time. It hasn't even been 2 weeks and the taste has changed drastically. The scary bitterness has turned into a rich chocolatey slightly hoppy beer. Overall I'm happy with it, the front is a little too lite but from there the...

I will give it a few weeks and try it again. If it still tastes bad I guess I'll blame it on wild yeast, in which case(or in any case), I'll start being more careful about it's contact with the air and unsterilized instruments. I'm wondering if I should be changing the title of this thread since...

Ok thanks, I'll start replacing them from now on. It looks like the beer will be in there for a while though. I'm going to let it mellow for a while as someone suggested and pray that it's not a contaminated or something. I guess I need to start paying more attention to what I'm doing. Thanks...

BTW, this is my first time posting on this forum and WOW! I'm in love with this forum group already. I've never had a forum group be so responsive about anything.

Rings... hmm we didn't change the rings when we got the used keg, they looked ok so we decided to keep them. Does that sound like a likely cause?

Really? Well that's great news and horrible news at the same time because now my buddies won't kill me for ruining their brew but the bad news is I have no idea what happened. We weren't very good at protecting it from air or splashing, do you think it could be oxidization or are you thinking...

I and some friends are working together on some all grain brews. We did a double brown that tasted amazing(by our standards) out of the frementer. We racked it into a sterilized and purged keg and hooked up the CO2. Somewhere I read that if you were carbing at room temp to kick it up to 27-30...