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I've been picking up a flavor in some of my sour beers I've been working on for the past year or so. After a bit of research, I believe what I'm picking up is ATHP[1] or the known "mousy" character from Brett, here's a description from Chad Yacobson's Brett Project: There doesn't seem to...

Just emptied my first beer from a new oak barrel. I see lots of white spots floating in the rinse water, though when I racked the beer I didn't see any. Barrel bugs? Beer doesn't taste sour though it was only in for 2 weeks. It'll take a few weeks to get the kegged beer carbed, English mild...

I brewed 10 Gallons of an English dark mild, split into two 5 gallon carboys, one got 1968 English ale, the other was a repitched roeselares cake, about 6 months old. The sour dark mild went from 1.041 to 1.009 in about 7 days. It has a nice Brett character and a very mild tartness and a bit...

I've been using Brun for a while now and for most of my IPAs and dark beers, I get pretty close, probably with in .1 or .2 for mash pH reading compared to predicted. But on some beers, usually with out any large crystal or roast additions, the pH prediction is much further off. Here is...

Decided to give my big RIS a chance to naturally carb since it needed another month of aging so I pitched 4.5 oz of bottling sugar in a 5 gallon corny... Every few days id do a quick pull on the relief valve hoping to see if any pressure was building up but I didn't get any for about a week. I...

I've been chasing some off, astringent flavor in my last 4 or 5 beers. All tasted fine prior to kegging and post carb and age time smelled fine, tasted good at first, but had this lingering bitter, closer to soap than anything else. Last week I got a keg filled at a local brewpub and today I...

Planning on doing a sour beer and I want to try a full-mash souring technique. This is similar to the sour starter (small mash with grains kept warm), but instead of just doing the starter, you perform your mash, but then keep it at ~120F for 24 to 48 hours. During this period, minimize the O2...

Used my first bag of leaf hops about 3 weeks ago. When I opened the bag the aroma was amazing! A lot more hop character than say pellet hops which most smell fairly similar when you stick your nose in the bag. I have about 6 oz left of the 8 oz sealed pack. After using it, I vacuum sealed...

Just picked up a used 20# Aluminium tank, seller said it needed rehydro'd which is fine with me. Taking a closer look, it was originally stamped Oct. 1992, then again in Nov. 1997. If my math isn't failing me, that'd mean I've got till Nov 2012, so roughly one more year on this guy. Can...

I was reading some of the details on my refrac and noticed that it said the ATC was good between 68 and 88, roughly 20 degree range. Down here in Texas, it's up to 90 by noon. So I'm wondering if I need to keep the refrac inside, or if I just need to recalibrate before each reading when it's...

I'm using a bargainfitting weldless bulkhead and 3 piece SS ball valve on my converted keggle. I've got a nice, tight seal that does not drop though I had to fiddle with it a bit to get there. I've done two brews with this setup and now I'm wondering if I need to clean both the bulkhead and...

I've got chloramine in my local water and read that using the tabs will get rid of that. I've seen folks say half to a whole tab for ten gallons. The package instructions say one tab per gallon.... thoughts?

I've washed a couple batches of yeast from my first couple of brews. The first one was washed in Sept 2010, the second in Oct, 2010. A couple of the jars have some funky looking floaties; I've heard this is "the mother." What I want to know is if I've got some sort of...

I've got an American Amber ale in the keg, did a set and forget of 13PSI @ 44F, for a volume of 2.4. Beersmith style guides says 2.3-2.8 for the style. I've had the beer at this level for about two weeks. I lower to 3PSI for pouring since I only have a 5 foot picnic tap; anything higher and I...

I kegged my first brew a couple weeks ago. I used BeerSmith to calculate the proper CO2 volume and the pressure needed for the temp of the chamber. I ended up with 13 PSI @ 44 degrees F for a 2.4 Volume of CO2 (Style was American Amber). After about a week at 13 PSI, the beer was well carbed...

Did my first AG BIAB this past weekend (only my second brew) wanted to share the experience and I've got a few questions at the end. Here are the details: AHS Oaked Porter (11lbs), 5 gallon batch 9.5# 2-row .75# Crystal 90 .5# Chocolate Malt .25# Black Patent 1oz Brewer's Gold 1oz...