Recent content by chode720

I actually did get a water sample done and messed with adjusting the water chemistry and still had the same issue. I thought that since I wasnt adjusting sparge water and just adding sparge salts to the BK (per Palmer's recommendation) my pH was off and I decided to give the 5.2 a try. The...

I have been have an issue with astrigency/harsh bitter flavor in several of my beers and I can't figure out what the issue is! They all have been English ales with some portion of dark grain in them (porter, stout, brown ale, and even Irish red). I recently did a brown ale with victory...

So, my wife and I just purchased a new house and will be moving in 5 weeks. I was planning on brewing my Christmas ale soon to give it a few months to age before taping. If I brew it and just leave in the primary, as long as I drive slow and dont tip it over, the airlock and co2 in the...

Yes the new one was metal (I assumed they were a standard size). Where can I get the plastic ones

I was working on rebuilding a keg I got as a present. When I pulled the gas in tube out, it was plastic and smelled very strong of pop syrup so I figured it was best to just replace it instead of trying to get the smell out of the plastic. So I threw it out and went to my LHBS a few days later...

I have brewed several dark beers recently that have had a weird off flavor. My best guess from everything I have read is that its a sulfur issue. I had the issue when using wlp005, but only on beers above 25 SRM. I made an amber colored pumpkin ale and christmas ale with the 005 and didnt...

Dryhopping helps to increase the hop aroma in your beer. I have dry hopped with amarillo in my pale ale and they are a nice flavor/aroma hop. They have a strong citrus component, but unlike cascade they lean more toward orange than grapefruit

I've used this strain on several of my beers now and they all seem to come out with this weird flavor in them. The best way I can describe it is a sourdough twang. It's not bad, just not a flavor I want in that beer. As the beer ages it goes away, but still in the background. I did read that...

I love Maris otter and use in several of my beers. However, I'm curious if there is a way to substitute it. I can get a 50lb sack of 2-row for $35 at my LHBS and Maris otter is $65. In the essence of brewing on a budget, I'm debating if I can use 2-row and some victory or Munich and get...

No, that should be fine. The fermentation will always be a few degrees warmer than ambient temp as the yeast activity generates a lot of heat. Also, a lot of ppl ferment a Weizen at 62 or lower will great results. You should be fine!

Starter was from washed slurry. Maybe about a month or so old that I had washed and split into several vials. I also made a pale ale a week prior with yeast from the same washing and fermented at 66, so I dont think it was an issue with the washing/storage. Temperature probe is taped to...

Thats what is puzzling me too. Its definitely esters, but it was in my fermentation chamber, which is temp controlled. Once fermentation was basically done, I let the temperature rise to 68 to help the yeast finish up, but that shouldnt have an effect that late in fermentation

Read above. I had made a starter. It was the pitching amount according to Mr Malty. It was the same fermentation temp, pitching rate, and oxygen amount I use for all of my beers i use WLP001 on at this gravity.

Ive fermented this yeast at 66 with numerous other beers and never had this happen before. My understanding was that WLP001 was pretty neutral to begin with?

I recently brewed my first American Rye and its been on tap for about 2 weeks and it has a very strong banana flavor. Here is the basic recipe info: 50% 2-row 25% malted wheat 25% malted rye WLP001- Pitched and fermented at 66 Pitched a starter and used pure oxygen with a diffusion stone...