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I haven't heard of bitter from yeast, either. I always have thought sour, bandaids and/or funk.

I actually have a theory as to what may have happened. If I'm right, it is all operator error. I brew on a single tier, three kettle set-up. When I'm done with my saccharification rest and I bring the temp up to the high 160's for the mashout, I think I may have adopted the possibly bad...

I'd heard about this happening. I'll grab a second tank and compare. However, I've had a few batches carbed out of the current one without any issue. As to the recipes. Different base malts, different specialties, an American yeast and an English strain. The whole thing has really...

I bet you'll be fine. Don't sweat it.

I hit all of those marks. Sparge is 168. pH for Mash and Sparge are always between 5.5 and 5.8 depending on how much dark grain I use. It's a HERMS system, so the grain doesn't get too hot. I think it's either water chemistry, although that would be a huge spike upwards, or a contamination...

The past two batches that I've brewed have been with different yeasts and different recipes. Each aged out properly (3+ weeks) before I kegged them. Each also has the same harsh bitter aftertaste -- even after 2+ weeks in the keg. I am pretty damn sanitary in my process, and I question...

Seems like a bit of a dice roll for contamination, but a cheap air filter will take care of that. Even w/o it, the odds are in your favor. Nice idea.

Seems like a bit of a dice roll for contamination, but a cheap air filter will take care of that. Even w/o it, the odds are in your favor. Nice idea.

Just to provide an update in case it helps the next brewer... I racked the porter over to a corny this morning, took a hydrometer reading, and it was right on 1.0215. Thanks guys.

Going through the small print of that point in the morning is definitely on the agenda. Thanks to all of you who helped out. I love it around here!

Alright. So after pumping from boil kettle through chiller and into fermenter, I always take an accurate hydrometer reading. However, as fermentation occurs, I sample with a 5ml glass pipette and test the gravity with a VeeGee refractometer. Correct me, if I'm wrong, but I should be using my...

*Mindblown* (I think) So this refractometer has been lying to me this whole time?

I tried to give them a bit of a swirl a few days ago, but I didn't want to do the stir for fear of oxygen and contaminates.

They definitely are, and I think you are on the verge of teaching me something. I'm a bit embarrassed to ask this, but will you please explain the final gravity correction.

Thanks for the feedback so soon. I have it pegged on 68° and I pitched the yeast on Jan 29. What is that? 10 days?

Good evening, gentlemen. I have recently brewed a first attempt at a robust porter, and the gravity seems a bit high after a few good? days of fermentation.. The recipe is as follows: Yeast: Wyeast 1968 1600ml starter on stir plate for 24 hours before pitching 70% Maris Otter 11%...

Foothills Brewing's People's Porter. I may get another bottle if I ever need to strip some paint.

Martin, Thanks so much for the response. I really appreciate the help. I believed it was good water from which to build, so it's nice to hear that echoed. I wouldn't say that I've punted quite yet, I am just hoping to get a better understanding of the basics. I am still pretty new to...

I just got back my lab report from Ward labs, and I have been trying to break it down into terms that I can understand. I've done a bit of reading, checked out the EZ Water Calculator ( http://www.ezwatercalculator.com/ ), and have definitely come to the realization that I can use some help...