Recent content by MileHighHops

I did not mix with a light beer. Not a bad idea, but personally I'd rather just dump and move on to brewing my next batches.

I think I was trying to convince myself early on that the beer wasn't as bad as it really was. But the more I drank the more that smoke flavor sat on my tongue, leaving an awful taste in my mouth that I began to associate with the beer. I tried masking it with a lime which seemed to help a...

It's official, I dumped the beer down the drain last night. I just couldn't drink it, no matter what I mixed or added to the beer.

I take back what I said about this beer being drinkable. That is a stretch. I think I may have to dump this batch. Chalk it up as another lesson learned experience in homebrewing

It's definitely a BBQ type smoke flavor.

You may be on to something. It's rare I use rye so I'm not very familiar with the tasting notes. If you're intentionally looking to brew a smoked amber ale, look at recipe above :ban: :drunk:

No, Just your basic stainless steel brew kettle on a turkey fryer.

Here's the recipe I brewed: 8lbs 2-row, 47% 4lbs Crystal 40L, 24% 3lbs Munich Malt, 18% 1lb Carapils, 6% 1lb Flaked Rye, 6% S05 yeast 1 oz Amarillo - 60min 1oz Amarillo - 30min 1oz Amarillo - 5 min Yes, I severely pushed the envelope by using 30% crystal malts in my beer. I...

I like to use Midnight Wheat in my black IPA's. Just a few ounces should give you the dark color you need without any chocolate or roasty notes you may find in a porter. Helps with differentiating between the styles.

I hear ya. I've had it in the keg for a few weeks thinking it will get better. If anything the taste is getting worse. I hate to dump 4+ gallons but that is what it's come to, unfortunately. Sent from my iPhone using Home Brew

If I remember correctly, temp sticker on carboy was in mid 60s. Basement ambient temp is around 68. I should probably pay closer attention to my fermentation temps.. I wrap the carboy with a towel to keep out any light. Sent from my iPhone using Home Brew

And I don't believe it's from soap residue. I've always used a fragrant free all natural dish soap to clean with and rinse very well. Then star San for sanitizing. I've done this a hundred times without getting a soapy flavor in the beer. Sent from my iPhone using Home Brew

Fermentation temps were around 68 degrees. It was in my basement with a fairly consistent temp. I always ferment my brews there with no problems. And I always leave in primary for around 3 weeks with no problems. I'll taste the beer again when I get home tonight and report back on the...

Interesting. Thanks for the replies. Sounds like bad hops. Maybe this is what a beer taste like that has zero bitterness?

So I brewed my ESB for a local homebrew crawl and for some reason it came out absolutely repulsive this time. The only difference from my normal recipe is that I used all leaf hops as the LHBS was out of kent golding pellets. I brewed a Stout that same day that turned out great and everything...