Recent content by inturnldemize

Sounds good and tasty to me!

One thing I realized is that most people don't know what good beer is. They think that a Bud or a Miller Light is good drinking. They are used to that sweet, tart, bland tasting commercial stuff so when you actually give them a good beer with flavor and nicely balanced hops they will think it's...

It sounds like a possible infection. Sometimes, even after being completely careful, you can get an infection. I'd wait a little longer, sometimes, the infection can mellow out, but if not, I'd say throw it out and learn from the experience.

What I do to avoid squeezing, is running hot water over the spents grains. This allows me to get more flavor and maltiness from them. I just never squeezed because I heard it wasn't recommened. It's just one of those things I never questioned but i'm sure it doesn't make a noticeable difference...

I've had no problem with trub. I wouldn't waste my time with that. What I do (and I strongly recommend) is attach a sanitized piece of cheese clots to the siphoning tube (the end that goes into the fermentor or carboy, not the end where the beer comes out of). Any trub will get caught in that...

I always use a bucket fermentor and no secondary. Curiosity usually get the best of me and I end up checking the fermentation at least once a day. I have never had a problem with my beers. Ever. Just don't leave it open for too long. If you want to be absolutely sure, check gravity after 2 weeks...

I used dextrose in 2 batches. I find it gives off a fuuny, almost bland taste. I would never use it again. Now I use DME and I find the taste great.

When in doubt, boil it. Kills off any potential infection. Sanitzation is very important and boiling stuff keeps it sanitized.

Welcome dude, I am fairly new here as well, and let me tell you, the knowledge from the members on this forum is unmatched anywhere. Period. I have learnt so much in my little time on these forums and it made me a better brewer. Welcome to the wonderful world of beer making.

You guys are so helpful! If I could, i'd send you all a homebrew. You'd just have to wait a few more weeks for it to be properly carbed lol.

Can it be because I only chilled the bottle for 3-4 hours before drinking or would this make no difference?

I taste tested my IPA tonight for the first time. DELICIOUS!!! Citrusy, bitter, medium bodied goodness! Seriously, I can't believe I made a beer this good. BUT, there is one worry. The beer was under carbonated and created no head. Here's an overview: - Bottled 3 weeks ago and has been...

My thoughts exactly. Probably the sugar in the bourbon.

That actually looks pretty damn good!

Sounds like a priming problem to me. Maybe too much sugar was added when bottling. If they aren't gushing and/or don't taste off or sour you probably don't have an infection.