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OK, so with 50% of the grain bill being rye, wheat and spelt, I decided to use 12 oz of rice hulls. Soaked them first before adding to the mash. Grain bill is 10.75 lbs. My barley crusher did a fine job of dealing with the different malts, and I did have to adjust the rollers a bit for the...

Hello all: I ran across an interesting German ale called 4-Korn Bier (4 grain beer). I have spotted numerous beers in German that use a variety of grains from rye to wheat, spelt, oats, and barley. Germans don't really talk about beers so much as being ales or lagers. Often at pubs, one sees...

I just did that for the last bottling session, but I think I'll revisit it on the next batch. Thanks for the suggestion.

my water profile is: Ca 19 Mg 6 Na 2 SO4 9 Cl 2 HCO3 90 I use gypsum and/or calcium chloride when trying to match various water profiles. Sometimes no additions. sometimes, mostly not. yes, I make starters S-04, WL002, Wyeast 1084 Irish, S-05, WL001. I didn't recall the...

I have encountered band-aid before in someone else's homebrew. I wouldn't say it is band-aid, medicinal or metallic. But again, I am not that experienced in describing off-flavors.

I bottled my house bitter a few weeks ago. First two weeks, tasted great. Last night, I started noticing the plastic flavor again. I doubt it is an infection for a number of reasons. I bought new bottling equipment, when crazy with PBW and star san, and also used the dishwasher for...

Never mind. Just saw.

Where are you located?

I've been so busy with work in the past two weeks that I haven't had a chance to rack/bottle. Initial tastes from gravity readings are very grassy. This probably has nothing to do with the yeast, but from my homegrown hops and/or dry hopping.

Well, I have ordered from Austin Homebrew, NB, MidWest and MoreBeer in the past year alone. I find that these stores are competitive and sell good materials (and I have received great customer service from all of them). I don't know if I have a favourite, but understand that the kit has the...

Maybe you shouldn't think about hops as having a "default amount." From year to year, the alpha acids in hops will be either stronger or weaker. You need to think in terms of how many IBUs you want for bittering and how much hops you want to add for flavor and aroma and adjust amounts and...

Good point. I did use a refractometer, but ran the calculations for the conversion. I will do a hydrometer reading in a couple of days.

Anyone out there cultivate the yeast from the Spencer Abbey Trappist Ale? I brewed up a 2 gallon batch of an amber ale and decided to pitch the Spencer Abbey yeast (made a starter) in one gallon and an English ale yeast in the other gallon. After seven days, the yeast seems to have pooped...

Doesn't the Carton Brewing website state that the grains are all German? I would think Pilsner and Munich. I had the Boat draught this summer down in Asbury Park at an awesome Cuban restaurant. I live in New England so was unfamiliar with the beer. The waiter told me it was a Pilsner...

Very generous. Thanks for posting. Sent from my iPhone using Home Brew

I enjoyed my batch, but only made 2.5 gallons. I also don't know if I will make another batch, but who knows. It was mighty tasty. Sent from my iPhone using Home Brew

Don't know as I have used it only once. However, if your FG is stable and you feel you have aged it enough, should be safe to bottle/keg. I did not have any further issues with my batch. Sent from my iPhone using Home Brew

I'm not entirely convinced it is an infection, but for a few dollars, I think it is worth me getting some new racking equipment, hoses, and doing a solid job on sanitizing for my next brew.

I would not describe it as a black rubber taste. It is a sometimes subtle taste, but noticeably plastic and always in the aftertaste. I have just ordered new racking equipment and am going into double secret probation sanitizing mode on my next batch of beer. Will be double and triple...

room temperature, typically 68-71º F. Sometimes a tad cooler.