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McGarnigle-- I thought the same thing about dried vs. fresh herbs. But I used the exact same amount of lemongrass in a previous batch (but it was all dry) and the taste came out subtle. Here, the only difference was that I did not remove all the lemongrass sprigs from the wort and let them stay...

The lemongrass was put into the mash at 10 minutes before flame out... So unless there was something that was mighty resistant to boiling temperatures, I do not think it is an infection but I guess it is always possible. The beer tastes extremely lemony, as if I had poured citric acid right into...

Hey everybody, I am new to homebrewtalk but I have read many a post here and they have helped me tremendously since I have started brewing in the last few months. Now I have run into my first real problem (on my fourth batch). Here's the breakdown: I have a 5 gallon batch of a Belgian...

Hey everybody, I am new to homebrewtalk but I have read many a post here and they have helped me tremendously since I have started brewing in the last few months. Now I have run into my first real problem (on my fourth batch). Here's the breakdown: I have a 5 gallon batch of a Belgian...