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I saw in a documentary about duvel where they bottle condition in a very warm room

you beat me too it it sounds like unmashed grain. also back to the original post. what commercial beers are you comparing your...

The more I think about this... almost sounds like unmashed grain-water, like you steeped some grain in cold water and then tasted that...

I've read some off-flavour articles, and haven't found anything that sticks out. So much so when I read about canned corn or popcorn...

Again, when I taste the dry malt grain, I think to myself it tastes like how my beer tastes... But it doesn't taste like any...

Oxidation is certainly a big deal, and is another very plausible explanation. I've suffered from oxidation issues for decades...

P.S. I forgot to mention... mash efficiency can suffer also if pH is wildly out of range. You might find you get improved efficiency...

Thanks. That information may help focus additional responses.

It *might* be a pH thing. Get a pH meter (if you don't already have one), calibrate it frequently, and make sure your mash pH is close...

Yes, professional brewers use the same malts as homebrewers. The main difference is that professional brewers have access to more malts...

Hey So im at day 9. Beer still in the fermenter. Tasted on day 8, I'm thinking a little more development is necessary. What's the...

3 days of consistent gravity readings means it's safe to bottle (assuming you're somewhere around your fg). A week is usually the...

Welcome to the forum! Tons of great info here. Ask questions and post lots of pics, we like pics

So far seems to be going well. Using wyeast 3787 and belgian pilsner malt. Fermentation is going a bit nuts at moment so im keeping my...

Im brewing a belgian single. Never been much of a beer drinker until I visited Belgium this summer. Got bitten and smitten by St...