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Mine got worse over time also. Near the end I opened a bottle from the fridge (to put in the ribs, because it wasn't worth drinking) and it did the same.

Thank you all for taking the time to respond. This was a ruined batch that I was dumping, so they were room temperature. Usually, when I open beer it has been in the fridge for a while and is pretty cold. CO2 neucleation sites, huh? I have a bit of a chemistry background, so that gives me...

I'm glad someone had good luck with this because I sure didn't. It's not my tongue... My husband drinks my beer also and we just couldn't get past it. My guess is that I used too much... 1 jar on the first batch (undrinkable) and 1 cup on the next batch (still pretty bad). Maybe just a couple...

Don't know if anyone is still reading this, but don't ever use molasses. EVER. Ruined two batches. Two. The second one was drinkable, but still not great. Yuck. Don't ever do it. Just don't.

I would think your LME would be a known quantity in the OG calc, so the discrepancy probably comes from your grain steeping process. What did you steep them in? How did you sparge them? The stout kit assumes an efficiency of 75% efficiency. I'm pretty sure I don't get that (ever).

Two questions about foaming: First, I primed a stout with 3.73 oz of corn sugar. Several months later, when I open the bottles, after a few second they foam over. No agitation. Cloud beer. It just foams over. Any idea why? Second, when I opened my bottle of WPL013 London Ale yeast for...

So I ordered a Nostalgia Electrics KRS2100 Kegorator Beer Keg Fridge that uses D-System Kegs... What is a D system keg and where can I buy them? I have looked at the large home brewing supply stores and I find ball lock kegs and and pin lock kegs. I can find D System couplers and taps, but no...

Tappar - That is interesting. I had one grolsch bottle that was leaking a few drops and we drank it first. It was crazy strong on the molasses, but didn't have the weird bitter metallic aftertaste. Every bottle after that has had it. Perhaps that particular issue isn't caused by the...

Thanks, guys. I appreciate the input. I haven't dumped the 16oz batch yet, but I tried it when I brewed the 4oz batch and it is still YUCK. I will keep trying for a couple of more weeks anyway, but I'm going to need those bottles :) I will save a bottle or two to try 6 months down the road...

I know I probably should have asked BEFORE I brewed, but... 1) Does it matter what type of molasses you use? 2) When should you add them? 3) How much is too much? I know that's a matter of taste, but, if you have used them, what is your opinion? My story is below. Let me say beforehand...

I'm about to do something similar and I am planning to use a Starsan solution. Don't know if that's right, but that is what I am planning.

This information is a gem of a take away for me because I can use it in all of my brewing. I appreciate your responses. This is my third batch and my first stab at designing my own recipe. I want to move in the direction of designing my own beers, and I think that the control that you are...

Ahhh... I see. I understand the desire for control, and wanting to know exactly what is in your brew. I'm sure that helps a lot with repeatability also. I didn't realize that other extracts are pale extracts plus other stuff. Good to know. So, generally, do you use pale extracts in most of...

dcp - you are the second one to suggest switching to pale extract. Would you mind explaining your reasoning for suggesting it. I'm a noob, and I would like to understand what the dark extract has that is undesirable or what the pale extract has that is more desirable. Thank you :)

Thank you all very much for your help. I am certainly not looking for an astringent quality and while I do love my coffee, I am also not looking for a burnt coffee taste in my stout. I will cut way back on the roasted barley. I will also cut back on the oats since two of you suggested...

Hello all, I am going to brew my first stout and my first batch from my very own recipe. I am so excited I can't hardly stand it :D I would like to post my recipe for comment, so please let me know what you think and particularly what may not work well. I am trying for OG around 1.07 and...

Sounds good. I will give it a few more months and if the smell hasn't gone away, which it sounds like it should have, then I will splash rack it. Thank you so much for taking the time to answer my questions.

MasterJeem - Fair enough. I forget that with mead, unlike beer, there is no hurry. I won't be drinking it any time this year, so I can afford to wait. You said that most of the meads you've made give off a funky smell at some point. That's really good to know because I thought it was really...

MasterJeem - Hopefully in the end, time will heal all odors :) Arpolis - Sounds like splash racking may be the way to go. I will look it up. Taise - Yeah, it still smelled like that after was in the glass. I thought it was the rubber stopper until I did a bit more research and when I read...

I made a batch of mead at the beginning of March and I am getting ready to bottle it, but I notice a rubbery smell. Doing some research on the subject leads me to believe that perhaps I didn't have enough nutrients for the yeast and I have mercaptains in my mead (next time I will use yeast...