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Also, I should add. The off flavour develops at very different times in different beers. The altbier I did in February tasted great out of the fermentor, was tasting pretty good in the keg while it was under carbed a little. Once it was carbed to a proper level I started noticing a little...

Would cross contamination be able to ruin a beer in 4 days at fridge temperatures (maybe about 5-6C)? Also, I've used all separate equipment for the mixed cultures except for the two kettle sours I did, which were boiled before going into the fermentors. I have been planning on bringing a...

Just wondering if there is an off flavour/type of infection that can show itself in a very short amount of time? As in hydrometer sample tasted amazing on Sunday when I kegged, and as of Wednesday I couldn't stand to drink the beer. I would think it was the keg/CO2 causing the problem but one of...

It's not yet kegged, only on day 7 in primary. I used baking soda and a little chalk in the mash (I know the chalk doesn't completely dissolve but figured some is better than none, and I'm not sure I can get slaked lime here). Maybe I'll try adding more baking soda if the flavour doesn't...

So, not great news. I tasted the Baltic porter and it's fairly astringent, but no medicine. I can taste a nice beer in there but it's just ruined by this astringency. Getting quite frustrated. Maybe it'll fade, it probably won't but I can still hope.

There shouldn't be any issues in the plumbing in the house if that's what you mean. The house is only 10 years old, I can't see there being any major issues. Could definitely be wrong though, there have been other things wrong with this place that I shouldn't have had to worry about. But, if...

Thanks for the responses. I think I can rule out specific ingredients. I don't want to write up the details of every batch but I've used several different yeasts with a handful of different hops with the same results, also with a large range of grain bills. My water profile details are...

I don't want to go into a crazy amount of detail (unless people want it), but I've been having trouble lately getting consistent good tasting brews. My main concerns are contamination, chloramines, or hot side aeration. I've been getting varying degrees of astringency, a little medincal...

Both good suggestions. I figured I'd get a little hint of the dark fruit from the C120, but if the special B is better suited maybe I'll switch it. Think the same amount as what I have for C120 would be appropriate? I'll stick with the dextrose since I have a bunch lying around and don't really...

Just looking for some input on a Baltic Porter Recipe. I'm shooting for just over 8%, and brewing it at the low end of ale temps rather than as a lager just because I have an altbier sitting on a WY1007 cake right now that I would prefer to use instead of building a huge starter with lager...

Attenuation will be about the same but it's a percentage, not a specific number of points. So if you miss your OG by 5 points your FG might only be 1 point lower. That's how it's generally gone in my experience. Your last batch seems to be an anomaly, maybe yeast weren't as healthy as expected...

My first pellicle. Basically Rare Barrel golden base recipe, Wyeast 1968 primary and two pretty old vials of WLP665 (got for 2 bucks each due to age).

I recently used probiotics for a kettle sour that worked out pretty well. I kept the kettle in a small bathroom with the heat at about 25C (I'm in NL so we definitely do not get ambient temps suitable for lacto fermentaiton), pitched the lacto starter at about 35 after raising it to near boiling...

2061, I broke one on each of my last two brews. First one lasted 3 years, second about 3 days

My next few brews will be: Vienna Lager (already fermenting but will probably still be in the keg by the time summer starts) Hefeweizen Berliner Weisse (probably a split batch from hefe grist) ESB (not specifically for summer, but for a competition in June) Mosaic-Centennial Pale ale and...

That's too bad, I thought it looked okay in the app store but didnt bother paying the $10 since I recently designed my own spreadsheet for the same purpose. But, I did notice that iBrewmaster is now in the windows store as well, for only $5. I always enjoyed that app when I had an iPhone but...

I would think warm would be better, I'm not positive since I haven't dealt with that exact problem before, but I left my last hefe (same grain, yeast and ferm temp) for about 17 or 18 days (total from pitching) at ferm temps and it was perfect after a few days in the keg.

I wouldn't worry about oxidation unless it's staying in there for a long time. I've done a good few 2.5 gallon batches in a carboy and haven't had any issues. The CO2 from the fermentation will push all of the oxygen out of the carboy pretty quick. As for adding water afterwards I don't see it...

How did you measure your gravity? I've definitely had this problem using a refractometer. Over time figured out it's good to do a few measures each time I want to check the gravity because they can be a little wonky since it's using such a small sample. But temperature adjustment can probably...

I'm no expert on whirlpooling (only used the technique about twice) but I chill a little, to 170 or so, and then let it sit for 20-30 minutes and start chilling again. I'm sure there's a thread around here somewhere that states the temperature where alpha acids stop isomerizing (or a least...