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Yes, I would say the "fatal flaw" is that it's chlorinated water. Chlorine can combine with malt phenol to form chlorophenol. A surprisingly small amount of this substance can give your beer a "medicinal" undesirable taste. I have never brewed with my tap water and this is why I never will. It's...

This is my first time doing a starter, and I planed on using an Activator smack pack. I put 2/3 cup DME into just less than 1 qt water. Took my eyes off from it for a secong and it boiled over. I ended with about half a quart of wort to use for the starter....threw it in the fridge to cool...

Greetings all. Just wanted to get your opinion on something. I opened my fermenter last night to keg my porter and noticed two quarter sized "bubbles" that did not look like the typical small bubblescaround them (few tiny bubbles from moving the fermenter). These two were much larger and had...

I strongly recommend the Boilermaker by Blinchmann. It is a little on the expensive side, but wow I love that thing! See pic below:

I have a ten gallon boilermaker that fits on my glass stovetop and boils 6.5-7 gallons of wort (out of the mash tun...already at ~130 after sparge) in about 50 minutes with the lid on. Sure it takes a little longer than most people, but I can brew indoors year round (which is a big deal when...

Don't worry at all.....I've done lagers and waited probably 4-5 days for some strains when not using a starter. Bottom line, lager yeast takes longer to get started in my experience.

So I dry hopped my harvest IPA with whole cone hops picked and dried about two weeks ago. Much to my disapointment, my beer now tastes INCREDIBLY grassy....to the point that it is unpleasant. I dry hopped and then kegged and threw an ounce of hops in the keg too.....tasted it today, and while it...

I would say get the Shirion Plate chiller. It's not too bad from a price standpoint and I swear I am able to get my wort from 210 F to about 60-70 F in a matter of minutes. I couldn't believe it the first time I used this plate chiller.

Here are some pics of first year Cascades.....wish I knew when to harvest. Here's another pic of the bines wrapping over the 14 foot trellis ;)

Anyone have a tried and true Pilsner Urquell recipe. Wow...what a great summer time beer;)

I'll be brewing a summer yellow lager tonight...pretty simple recipe...10 lbs pale and 2 lbs flaked maize. Any thoughts on the mash (one step infusion vs other method)? Thanks.:)

Thanks for the input....the reason I'm going with that pale 2 row is that I bought it in bulk for 88 cents a pound. Do you think it will make that big of a difference going with the pilsner malt....I do want that "crispness".:confused:

I want to make a yellow lager that will be good for the warmer weather.....something with a clean, dry finish with a little bit of hops showing through. What do you guys think about the recipe below? Any changes to the yeast? 10.00 lb Pale Malt (2 Row) US (1.8 SRM) Grain 83.33 % 2.00 lb...

Make that +2......I've had several young IPAs that were way too hoppy......and I'm a hop head. After I aged the beer for several weeks it cleared. Just wait it out;)

Well....for future reference.......72 hours later the Wyeast Kolsch is starting to bubble:mug::D Primary is at 60 degrees now and I'm psyched.

Hmmm...48 hours after pitching and still no airlock activity, no sign of a kruasen when trying to shine a flashlight over the top to get a peek in at the surface. The smack pack didn't swell but I "smacked" it only a few hours before pitching....this has happened to me before with lager...

It was a smack pack...so no starter. I know they're supposed to be slow based on other posts/comments here....but no sign of a krausen yet? I'll see how things go over the next few days:(

So it's been 24 hours now and nothing out of the air lock. When I shine a flashlight on top of the primary (so I can see in a bit)....doesn't even look like a krausen is forming (which is actually what concerns me). Anyone else have a slow start with this yeast.....thoughts on repitching. Oh...