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Different yeast give off different byproducts. I have a friend that uses specific strains when he brews because he is sensitive to headaches. You could have done everything right, try a few different strains and see if it goes away. (aim for clean neutral strains from white labs)

Uh, no. If you do nothing, Acetaldehyde will not get reabsorbed by dormant yeast. So far I have only heard of one person being able to correct this issue. He brewed a second batch of the same beer and mixed them together. Make sure you oxygenate your beer well before pitching to prevent this...

You don't have to worry about adding pure oxygen unless you are making a big beer. Do the bucket method, it's a lot easier to handle the buckets with handles than it is shaking a glass disaster waiting to happen.

Highly recommend buying a case of Guinness draught for your bottles. It's not much more expensive than buying a case of empty bottles, you get to drink the beer, the labels are plastic wraps with no glue, so you just slit the bottom and peel it right off, and finally they don't have any engraved...

If your looking for something light, refreshing and sour see my quick and dirty berliner. Takes about 1 hour to brew start to finish (not kidding) and gets requested regularly.

Every time I use notty I get a weird ester, someone described it like cherry and I personally hate it. Most people can't seem to taste it but I've had a select few confirm it. US-05 and US-04 all the way.

Fantastic thread! Thanks for sharing sonofgrok! So after some advice from a cashier at our local asian market I used 100% glutinous rice (came in a pink bag, looked chalk white rather than transparent white like jasmine). I did a 1 cup 1 ball starter (which I realize now was a waste but it...

Hey helibrewer, do you have a source for this? I'm not doubting you, I'd just like to read the article or book you pulled it from.

Don't feel bad, I think Torpedo is the worst too. As a side story, I was once judging IPAs at a competition and got one I think really flunked the test. The judge across from me thought it was good. me - "It tastes like wet socks, something isn't right..." them - "Maybe it's supposed to taste...

Make sure you aerate well and get your pitching rate correct. http://www.mrmalty.com/calc/calc.html If you don't have an aeration strategy, I just pour my batch back and forth between two sanitized fermenting buckets, then cap the one with the beer! It works wonders. Don't forget to update...

Marshmallow fluff stout It was pretty fun. People told me it tasted exactly like guinness but I didn't think so. It was a decent beer with a good mouthfeel.

Thanks for this recipe. We made them for our dachshund and he loves them...although he recently ate a couple of his own turds so I can't really rely on his palate.

Great advice so far. If you can't taste the chocolate at all and it was a higher gravity porter I would consider Wood-aged. Specialty is a safer bet. The wood-aged category is more synonymous with heavier, higher alcohol beers that may have whiskey or bourbon. If you can taste the chocolate or...

1. Stop using bleach and get PBW, Iodophor and one-step. Rotate your cleaning solutions and double up on techniques during bottling time. The bottling process that works for me is PBW>water rinse>heated dry washing machine cycle>submerse in starsan for a few minutes> dump> quick dunk in starsan>...

I'm in!

Thanks to everyone jumping in and answering the additional questions about my post. I appreciate the support. To address the scoring issue - the description of the number ranges is there for the judges, not the entrants. Removing them from the score sheet has even been discussed. A good...

If you can get hop extract, it might help.

Wall of text, bear with me... As a beer judge reading this I can say I have felt the same as you at times but have changed my opinion through experience. I originally thought the whole thing was a scam but now I realize there are some very important factors in the equation to consider before...

Hah, good to know. I'm glad I under-shot then.

I based my lactic acid content range on the book "Designing Great Beers" by Ray Daniels, Table 27.2 page 344. I will not post something I do not have permission to so I will leave it to everyone else to pull the resource. I used LC Carlson lactic acid 88%, here. That was the only information on...