Recent content by MAC80

Sorry. 1 3/4 cup of dme

I am doing 2000 ml and 1 3/4 dme for starter at room temp. Is that strong or weak in your opinion?

So I forgot about for a week in the keg, the flavor has settled and a lot like butterscotch. I am going to assume that it is fermentation temperature at this point. I will try another batch at a lower temp and adjust the starter and see what happens

I have been using the advice of the guy at the LHBS and making my starters that way but have no idea if it is right. I looked at the starter calculator on beer smith and was within a few ML of what I have been using. Should it be more exact? I will definitely try out the google beer starter.

I am making a starter but not sure that it is correct. Not even really sure how to make the correct amount

This one was about 12 lbs of pressure.

I dont think it was the best batch. I never got a real good krausen and it didnt last long

Sounds like I need to start fermenting at a lower temp than I have been. I really appreciate everyone's help. Its nice to know I have a place to turn for advice

It doesnt really remind me of either of those flavors but it very well could be the cause of the flavor along with the fact that it is also young

It started at 1062 and was 1018 for 3 days before kegging. Mash temp was 150.

I tape the probe to the fermenter and cover the probe with a towel. The water is a harris teeter brand bottled spring water

As I am still new to brewing I am using an all grain kit. Its the haze crazy kit from morebeer. It seems a little strange that I get the same off flavor from every beer. Some more than others no matter the process or the yeast. I will say fermentation temp has been at 70 every time though

Beer temp at 70. Mostly WLP095. I had a local homebrewer tell me that anything below 70 was to cold for fermentation

I have had other try them and they dont mind them. I personally dont like it that much. Not sure I could call this a green apple taste but maybe. I will keep trying and looks like I need to learn more about attenuation

Thats is a couple of the things I forgot to add. I use bottled spring water and ferment at 70°. I would call this a "twang" but the last batch I made was all grain no extract used because I thought it could be coming from the extract as well.