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I know it sounds contradictory but I have noticed in my first few beers that the up front bitter hop flavor it very strong but the beer is not really hoppy. I had and old favorite Bear Republic Racer 5 and really noticed how hoppy it was without the upfront bitterness - just very smooth. Is...

I always have heard that there is no need to sanitize the brew kettle because boiling will kill off anything which makes sense. What about when one goes to transfer the cooled word to the fermenter, assuming a kettle that is only partially full the wort will have to pass across a portion of the...

Ahh so they are probably type B posts (from a thread /size perepective) that just appear visually as type A? Thanks!

Makes sense, but could the post mismatch be the cause of a leak? Baffled how the posts would fit so well, I thought the threads were different.

I wanted to order new popets for a keg I have, trying to figure out which type to order when I got really confused. The keg clearly has Cornelius stamped on teh size, but the posts look to be Type A as opposed to Type B - how is this possible? I thought the threads were different, they posts...

Yes, first time experiencing this but only have 3 beers under my belt. Wife and I tasted it again, neither of us can describe what's going on in this thing. The tart/sourness is not like anything we can think of, nothing like hop bitterness, not like fruit or citrus peels, not like vinegar...

The DME was added after removing the kettle from the flame, poured in and constantly stirred. Burnt may not be the right word, I really cant describe this flavor other than its not pleasant. It does not have what I would consider a green or young beer taste, its just pain bad. I will have...

No doubt I am going to ride it out to see but this thing tastes awful. I cant even describe the flavor, its not a taste that I can associate with any smell/taste I have ever had before. Being cold seemed to bring it out even more, when warm it was tolerable.

Thanks everyone for the tips/info. I poured and chilled a glass, clearly still uncarbed but at least cold. It tastes like absolute crap. I can't even describe the flavor. The sour/tartness dropped off considerably after being chilled but an almost burnt taste becomes more pronounced, the...

Yep, I checked it to measure gravity and add hops on day 7, it's since been 2 more weeks and yesterday I transferred it to a keg where it sits uncarbed and room temp. It's been 3 weeks total since brew day

It was actually in primary for 3 weeks, I never transfered it to secondary, just dry hopped it in primary. In hindsight I with I would ahve just let it sit 3 weeks, then transfer to keg or secondary and dryhopped then - hindsight right?

No sparge, it was a partial mash done BIAB style

I clean with PBW, sanitize with starsan. Cleaning/sanitizing is by far the longest part of my brew day (and transfer to keg day too!) so I think I am doing a decent job. I did brew another batch of beer after this one with some of the same gear and it tastes great.

That it is! No strong alcohol taste, the tart/tang is teh same after 3 weeks as it was after 1 week so whatever it is its not increasing.

Sanitation is good (so I think, I use starsan and I think I am doing it right). *The yeast was a double pitched S-04. *The beer has mostly cleared, though I am considering throwing the keg in the fridge to crash it. * The recipe was as follows (partial mash): 2lbs 2 Row 1 lb Crystal Malt 60L...

Brewed a Citra IPA three weeks ago. Things went well during brewing, no mistakes that I can think of. I had a great fermentation @ 67ish degrees and all visible signs of fermentation finished in 3 days. I waited 4 more days and checked the gravity - it was right on. The beer however tasted...

And you have no use for them and you want to sell them to someone quasi-local? :)

No doubt used kegs are great, there is however little to no market for used kegs below 5gal For that I will have to turn to the new market, and would prefer something made in the US or at least rated for food storage. I have found a US based company Sharpsville Container that "makes" kegs but...

Are there any companies that produce ball lock kegs in the US any longer? If not do folks seek out Italian made as the next best thing?

Its been a week since I brewed this, finished fermenting in a few days but let it sit a bit longer before measuring and dry hopping. Finished at 1.012 with S-04 (OG of 1.061) The taste is very mild at this point, no hop flavor or bitterness at all and a bit sour/tart at the end. Added the 3oz...