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I had two pots of water, one clean boiled top-off water, the other just warm water with an dirty can of malt extract sitting in it to warm it up. After I was ready to top off my primary, I grabbed the wrong pot of water and dumped it in. I could see all floaties and dust pour into the primary...

Lots of good advice here. I never knew about storing the starsan either. Thanks for the heads up.

I don't think its a scorching issue. I very slowly add the LME and the stirring dissolves it before I allow it to hit bottom. Whats strange is the beer smelled fine until it started to churn CO2, then it had this vegetable smell almost instantly, and the gravity readings had the same taste. The...

Damn. I starsan soak everything all the time. I even store my empties full of starsan. I never had issues in the past and now this would be my third bad batch. I should just toss all my equipment :( Thanks for the help

This is the recipe; Light LME 3.00 lb, Extract, Extract Light LME 3.50 lb, Extract, Extract Crystal 60L 1.00 lb, Grain, Steeped Kent Golding 1.00 oz, Whole, 60 minutes Kent Golding 0.75 oz, Whole, 30 minutes Kent Golding 0.75 oz, Whole, 15 minutes I thought something was up with...

Welp, I tried making Lord Crouchback's Special Bitter, and I think something has gone awry. I used Whitbred yeast and it had a day lag until fermentation kicked in, but once it started the brew had almost a "vegetable" smell to it. Once I bottled, it quickly carbed up and developed a small...

Generally it's two tabs for a 24oz, one for a 12oz. I'm thinking it would be two, but may risk slight over carbonating?

The water I used? NYC tap.

I do 24oz PET and 12oz glass. I added two tabs for the 24, and one for the 12. The IPA's I normally make all turn out great. I just cant figure this one out. I would try the salt scrub, but this beer has literally nothing in terms of head, it's like pouring a 7up. I'll try and take a picture.

I'm glad it worked out for you. I had the same kit and it didn't turn out too well, I did use the Muntons yeast that came with it, though.

I just recently made a wheat beer with the standard partial extract procedure. It sat in primary for two weeks and has been bottle conditioning with Brewers Best carb tabs for three weeks. The result, fizzy carbonated ditch water with zero head. I mean NONE. Hell, my hard apple cider has more...

That might be it. This was the first time I have ever used Munton's yeast. That mixed with the temperature. Thanks!

My regular IPA I make is dry hopped with .5oz Citra pellets during fermentation. It comes out pretty good, almost has a Sixpoint Resin smell to it after two weeks bottle conditioning.

LOL, nothing to do with race, it was just a Simpsons quote. The energy bars Homer ate were made out of "ground up Chinese newspaper". But it does have a wet paper taste, but oxidation shouldn't be the issue, everything was sealed well.

Looking at the websites that sell it, it says it was an Ale yeast. Not sure if that's a typo. Unhopped Amber Malt Extract (1 can) 2 1lb bags of Light Dried Malt Extract Melanoidin Grain (8 oz) Hop Pellets (2 oz) Ale Yeast (1 pack) Grain Steeping Bag Priming Sugar (5 oz) I had no...

I guess like wet paper, but worse!

Unhopped Amber Malt Extract (1 can) 2 1lb bags of Light Dried Malt Extract Melanoidin Grain (8 oz) Hop Pellets (2 oz) Ale Yeast (1 pack) Grain Steeping Bag Priming Sugar (5 oz)

Hey all, I'm a long time forum reader and I thank you all for the great tips. Now It's my turn to post I guess. I have been brewing for about three years, mostly partial kits. But recently I ordered a True Brew Oktoberfest kit and gave it a try. Now I have never had an infection in the 15-20...