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what about pearl do you guys dislike?

I did a quick search and found some surface yeasts, in particular Candida, that also produce acetic acid and therefore Ethyl acetate. Both surface yeasts and acetobactor need oxygen to compete with other yeasts and produce the off aroma. I am Very NEW to alternative and wild yeast...

nail polish remover smell is Ethyl Acetate. It is formed due to the reaction of Ethanol and Acetic Acid. I would guess you have acetobacter in you mixed culture but other bugs can make this too.

I am making a similar beer right now. I plan to crush and then steam/sanitaize the coriander, and add in the secondary with my dry hops. I thought this would add more delicate and volitile aroma which I was worried would disappear with my primary CO2 gas. My rate is planned at 1 oz per/ 6...

As for the oak chips I would recommend going small, maybe an ounce of medium toast/ 5gallons for two weeks. I am not sure the exact amount becuase it varies with how much surface area the chips are manufactured with, but I would halve the amount the manufacturer recommends for wine. With...

I dont know the amount of O2 in distilled water. Why do your feel compelled to use it in the first place? Are you trying to make a Pilzen lager style with very low mineral water?

I would dump it and start over. Alternatively you could brew a second batch of high alcohol cider/apple wine and blend them to create a semi-sweet more desert style batch. If you could force carbontate that is might be very quaffable. My wife would dig it. Trying to remove or inactivate...

Roomates! He prolly ate your leftover pizza with the beer, left the dishes in the sink and then used your towel after his shower.... Seriously though, thanks for the Cocoa tips.

why wait to add the maple syrup and molasses at secondary? if you add enough to make a difference you will start a rigorous fermentation anyway. I would add it to the boil just like adding Barley Syrup. If you scorch it you will just get more molasses flavor! Note I think there is a big...

Great chocolate lesson! I would love more tips from others on brewing with chocolate. Do you add cocoa powder during the boil? Mash? Add an liquid infusion at secondary? I think most of the 'chocolate' beers I have had were actually made with chocalate malted barley and not cocoa. Maybe...

I think you are on the right track. Tea is going to mainly contribute one of two things to a brew; bitterness/tannins or aroma/flavor. Most tea is made hot to a)dissolve tannins, caffeine and color into the hot water and b) volatilize nice smells. Most brews would not benefit from the...

The majority of your guests will go for the lighter brew you bring; if you make a stout and something else I would go 1 stout for every 3 lighter brew.

Levels or mold and bacteria counts are typically 100-1000 higher concentration INSIDE than inside your home. I have the my wort open to the breeze during my cooling step and have had no problems.

This document puts we off. Putting history aside, the point of any brew industry is to make a profit selling beer people value. Alot of people value beer based on cost per buzz. Macro brews have a place for that audience. Why get offended or offensive about that? In contrast local and...

Hows the flavor? Cold steeping espresso beans doesnt sound too effective to me. I think BierMuncher has a better idea with the Freezedried Coffee slurry addition. Maybe pull a small sample and test the color and flavour with an carefully measured addition. Note the ratio that worked the best...

Hum....kinda off topic but has anyone ever tried to get nut flavor directly into a beer, perhaps by stepping nuts like you would step crystal malt. I think the fat and protein would be bad if you mashed it.

If your starter is going well I think you could split that fine. You mean 2 5 gallons right?

I really wish I could taste your brew to understand what your talking about better. Chlorine and Chloramines, wouldnt they both evaporate during the boil? Or are you talking about reaction during the mash? Most Rye beers I have had carried a dry, mineral heavy flavor; have you made the...

I would love an update baldbrew! posting when things dont work out really helps others learn ALOT from your experience. You say "chill this ****ty 1.032 and call it a day"; what temperature was the reading taken at?

People mainly brew for fun. Fun looks different to many different people. On occasion I am as exacting as I know how to be, sometimes I just want to chill and throw it all in a bucket. Both ways I make beer. I have personally never reused yeast, but from the discussion here I think many...