Recent content by rhern053

I did the math once for myself: 1. I've put in about $600 so far on my All Grain system. 2. ~$10/6-pack of commercial beer, and ~$0.60/beer in ingredients when homebrewing. 3. So, if 48 beers from the store would cost ~$80 and homebrewing ~$30, then I'm saving $50 per batch of beer I make. 4...

I'm going to take a look at the beer after a little while and see if it might be the acid. I'm also going to take a look at my tap water. I noticed a similar aroma in some water from the sink. Anyways, good look with your ventures. Thanks for the tips everyone. Cheers!

I found a thread on carbonic acid. Apparently it is created when Co2 is introduced and dissolved into a liquid. It's supposed to go away after about a week. I wonder if this could be what we're tasting/smelling. If what I notice in the beer is gone after a week or so, then I'll assume that it...

Oh! And one more thing. I also noticed that the beer tends to smell a little bit like old StarSan. I try to keep the same batch of StarSan on hand in a bucket for as long as possible, but it does go bad eventually and has this weird odor to it. I'm thinking of being a little less frugal and...

mcduhamel, I can't believe you're posting this. I was just obsessing about this same problem yesterday. With me too it's mostly pale ales. Yesterday I did a side by side of my stout and pale ale and only the pale ale had this weird flavor. I'm pretty sure one culprit to this is the fact...

Thanks for the feedback. I think I'll stick to 5 gallon batches, but do 2.5 - 3 gallon batches for experiments or high gravity beers. Yesterday I bottled off a 12 pack of my IPA from the keg in less than 10 minutes. I will just start giving brews away to the friends of mine that like it so I...

Awesome! Looks tastey. I decided to "borrow" your IPA malt bill. This is what I'm going with: 11.5 lb 2-Row 2 lb Vienna .5 lb Crystal 60L I'm also decreasing the target IBUs to 60 considering that this recipe wont be sweet enough to counterbalance the 72 IBUs I had before. Thanks again...

So do I, but all my friends are BMC drinkers. I won't quit 5 gallon batches. In fact, I'll probably still do them frequently for "house" beers that are sessionable and popular. The 3 gallon system is more for beers that I like but don't drink as often. My first, for example, will be a barleywine.

I find myself dumping the last 1-2 gallons of my 5 gallon batches because: a) I'm the only one drinking it (and it takes a while), and b) I like to brew more frequently (so I dump to make keg space). This is a problem a lot of people have had, so I figured maybe there are some people out...

Sure post a pic I'd love to see it. I'm probably going to go with exactly what you are outlining: 11.5 lb 2-row 2 lb vienna .5 lb crystal 60 I'm excited to brew this again. It'll be a while, but I'll let you know how it turns out.

I'm going to bump the munich up: 11 lb 2-row 2 lb munich 10L 1 lb crystal 60

What do you think of this: 12 lb 2-row 1 lb crystal 60 1 lb munich 10L I'm not too worried about malt. It's a hop-forward beer anyways - even somewhat yeast forward - but I do want the crystal and something to give it a deeper orange-ish color.

So you think the IBU's would come through more if I cut the crystal?

Brewed an awesome IPA and want to replicate it, but with a few changes. It's a little too sweet and I'm not sure exactly what to change about it. Here's the vital information: 5 gallons (AG) 1.065 - 1.016 72 IBU WLP023 Burton Ale 11 lb 2-Row 1 lb Crystal 60 1 lb Carared 1 lb...

Nice! I want to start buying in bulk but need to get a mill first. As for hops, I could start getting those already.