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hi everyone, newbie mead maker here, i have been brewing beer for many years now and i know that the reason we propagate beer yeast with barley based wort is because yeast has to be propagated in the same media that will be pitched because this will "preparate" the yeast for a maximum...

yes everything is same process and beer is clear but the poblem is that weird smell and flavor it gets, first time it happened i just kegged it but with time (2-3 weeks) that smell and flavor increases and becomes undrinkable.

Hi everybody this is the second time it happens, fermentation has stoped and this thick "krausen" layer apears on top is not foamy, is harder and compact than normally, beer has a odd flavor and smell that increases with time becoming undrinkable, is not soury is more like strong fermented...

in fact is clear as lager by now, not the cardboard flavor yet, is still very good just with the lack of hop aroma and flavor, thank you very much, by now i know is my bottling method that is screwing it, i'll get a counterpressure bottle filler ASAP.

i keg and then bottle to free my kegs for new beer i just have 2 kegs and make 10 gallons batches but my method of bottling i think i causing this issue :rolleyes:

i do the same procedure as always after fermentation i slowly rack to secondary (trying not to splash), pour hops for dry hopping, then rack to keg, purge with Co2, carbonate and cold crash for a week and finally bottle (omg maybe here's the issue i just bottle with a filler stick attached to a...

hi everyone, my last 2 batches of IPAs had turned practically into amber ales, they have lost any sight of hops no flavor and no aroma at all, they not taste bad just they taste diferent, they taste "caramelier" and they color is darker just like a amber ale, is not my first time making IPAs...

i usually do starters for my beers and never seen something like that, i'd say don't risk and make another starter i have left many times chilled wort in a fermentation bucket for 3-4 days before yeast pitching but usually in a fridge at around 2-3 degrees and nothing has happened and i have a...

the pellicle from the pictures are from the boil kettle in the souring phase, before that i boiled it, and by now is happily fermenting with the k-97 yeast with any issue it looks like any "normal" ale and smell from airlock is really nice:yes:.

i don't know if any, how much pectine does ginger has, maybe thats the cause of turbity as pectine won't come off with clarifyng methods as gelatin or cold crashing.

wich yeast you used for this?

yeah i boiled for 60 minutes and threw some 1 year low AA aged hops

thank's for the links now i know about modern sour methods i'll implement in future batches, i proceeded with grain souring because i wanted to experiment with, but didn't know about the good, the bad and the ugly of doing it, i did 1 pound of grain starter and soured 15 gallon to 3.4ph in about...

Hi guys, first time doing sours and i'm about brew a kettle sour and use grain starter to sour it, 3 days and it looks like this, the grain smells really nice, sweet, grainy with little notes of sour like rice wine smell is it good? Or should i dump it?

River of Babylon - Boney M.

Great!! so it'll be then, ty very much for your Quick response :rock:

Hi guys hope everyone is ok, this is my first rig building, is this water pump position ok? Or it has to be horizontal? (Cable tie just for presentation purposes)

hi guys, i'm planning in make a 1bbl brew house and i've found these used Stainless steel 200 lts barrels for just $150.00 dlls each with shipping included they contained fruit concentrate so i think they're good to make beer, but i know that not all stainless are equal so, what do you think...

Little baby by Metalhead_brewer posted Dec 11, 2019 at 7:28 AM Well the little baby is racked on secondary with the oak chips added, previously soaked in Bourbon for a couple of days.

Oh sure i'll do first time using chilis so i'm intrigued as well i'll keep it updated.