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As the title states, I am getting an off flavor from the first pour from the tap, if it hasn't been used in a while (say 12+ hours). After I take a small sample out, then pour a full glass, the beer tastes fine. But I'd rather not waste a sample every time to get a good beer. I'm running...

I planted 3 cascade rhizomes this spring. I put them in 20 in tall and 18 inch wide pots. They grew decent with the longest at about 10 feet. However its like they hit a point where they just stopped growing. I chalked this up to my pot size and it limiting root growth, so I started building...

I want to build a mobile kegerator and purchased a Williams brewing mini co2 regulator (Below). I had originally only wanted one keg, but am thinking two now. Can I go from the 74 gram CO2 cartridge and mini regulator to a regular 2-way manifold...

I recently brewed an American IPA with Amarillo, Citra, and Simcoe. The beer ended up cloudy. I didn't use any gelatin since I am trying to minimize oxygen as much as possible. Irish moss was used in the boil. I figured the cold crash in the keg would drop a good bit out, but it didn't work...

I'm curious if anyone has done this. I've never closed transferred anything, but I have some tubing ready to go on my Speidel for transfer on 8/17. I have 2 of the plastic valves that come with it on the bottom and top. The top has a blow off tube running out of it. I am assuming I do the...

Or anything else? Just a basic IPA. Brewers friend was calculating 0 min hops with 0 IBU and whirlpool with 4-5 IBUs. Not sure why that is, so the 1 minutes are actually flameouts. Also, shouldn't the lower mash temp bring the FG down past 1.016? American IPA Method: BIAB Style...

There are several places to get info on any yeast (Manf website, Beersmith, Brewersfriend, back of the package, here, etc..), however most just repeat what the manufacturer states. The main thing I'm concerned about is fermentation temperature. The range given by the company is often large...

Looking at doing a simple SMaSH Pale Ale with a Marris Otter base. Once the mash is completed, Ill separate the wort into two different batches. Once will use Citra Hops and the other will use Amarillo. I'm looking for some feedback on the recipes to make sure Im in the ballpark. Batch...

Say you have a mash where the pH is high (5.9/6.0 or above like the title says). How long does it take for the tannins to form, or extract? Are they fixable past a certain time? The reason I am asking is I have seen some posts where people are doing short mashes, and some are even saying...

The majority of people here seem to use the Reflectix wrap for their mash tun insulation (me included). Since we are only trying to keep a liquid at ~155 degrees for 60 minutes or so, a few wraps with that stuff seems to do the job with just a couple degrees of drop. So, if this works for you...

The recipe is based on Yoopers Oatmeal Stout and its 100% Distilled Water. Mash 156 deg F. 2.25 gallon batch/Brew-in-a-Bag/3.5 gallon Mash 2.850 lb Marris Otter 61.16 0.450 lb Flaked Oats 9.66 0.230 lb Flaked Barley 4.94 0.230 lb Crystal 80 4.94 0.340 lb Victory 7.30 0.28 lb...

I'm scaling down 5-6 gallon batches to 2.25 gallons. It seems as though the specialty grains are lacking in the conversion. The final product is lacking in taste. I'm hitting the OG. Should I be scaling up the c80, chocolate, and BP? This is a moose drool clone. Original Recipe (6.0 gal)...

I'm looking to have an American Brown Ale kegged and ready by Saturday, Oct 17. Ill be brewing tomorrow, so no time for a starter. I'm aware of the mild ales that were brewed within 10 days, but was looking for something more. I was thinking something like a Moose Drool clone, but really...

I am making a spreadsheet that does all my calculations for me in order to learn everything I can. I know Beersmith and other programs are readily available, but I figure building my own will help me understand the questions "Why this, or why that?". I'm getting confused in making my "Recipe...

I have a nice 3 tier setup, but due to having a child I have moved inside and am doing stovetop BIAB in my 4.5 gallon starter kettle. I'm making 2.25 gallon batches. I actually enjoy the smaller batches, which I didn't expect. However I am looking to add 1-1.5 gallons for each brew. All I...

The reason I am asking is that I am wanting to hold off on adding some chocolate and crystal 60 until I mash out. I'm doing a 2.25 gallon BIAB Nut Brown with 100% distilled water. The recipe is a scaled Lil Sparky Nut Brown: 3.3 lbs Marris Otter 0.4 lbs Oats 0.2 lbs Victory 0.125 lbs...

I recently brewed a Nut Brown (Lil Sparkys) and I think I have a little problem with bitterness/astringency/harshness. Its not overly bad and the beer is 9 days old, so it might fade. Its not a pH problem since I use RO water and additions to hit the correct pH (5.25 this time). I have a...

Brewed an Am. Wheat and everything went good. I opened it up to taste about 5 weeks ago. Tasted fine. Due to having a child and being out of town every weekend, I couldnt bottle and keg until tonight. I go down to get the fermenter and this stuff is in there. Tasted a little sour and...

I love music and beer so thought about using some album covers as beer labels. I haven't printed any yet, just started designing them. Here are a couple. Radiohead - In Rainbows The Black Keys - Brothers Not sure how "legal" this is since its not my artwork, but I'm not...

I've brewed over 10 batches of beer that have been dumped. Thats 1.5 years of brewing for me. I've made a few threads on it, so I wont go into finer details. I started out with a three vessel system and batch sparging. I'm now doing BIAB in a single vessel because I wanted to cut down on...