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Oxidized extract could be the issue, but when brewing extract the water can definitely be causing that taste. Extract already contains the full mineral profile of the water that was used to originally create it. Adding anything but reverse osmosis or distilled will be adding more minerals, if...

Nope; I'm pretty much a painstaking, needlessly over analyzing, constantly researching, wannabe perfectionist with unrealistic expectations:rockin:. I will say though the funnest part of a brew day is when you just kick back during mash/boil for a bit sippin on something you made. If you can't...

There are several things to consider, all of which should be relatively easy to correct. I've definitely had this happen before once, never again once I corrected: water- as said above if there is chlorine in the water you will taste it, also the mineral content of your water could be adding...

Very cool!

A mill is one of those things that everyone would want, but you shouldn't need one, especially if you have no space to store bulk grain. Without buying in bulk you can't reap the full benefits/savings of a mill. Ideally we should be able to communicate that you need a finer crush to the LHBS...

That would be messed up if the lhbs was to blame. But if the process and volumes are the same, it would seem to be the main culprit. You could ask them to run it through twice and see if that changes anything. And if your pre-boil gravity is off you could add some dme in the boil, not ideal but...

If its foam, it will diminish. If its mold it will visibly grow right?

I'd be surprised if residual yeast activity would develop krausen that white in a wort that dark. I'd keep an eye on that before taste testing it.

Hill Farmstead: added to ISO list :fro:

I'm really interested in trying one of these famous juicy IPAs from someone like: Treehouse Trillium Tired Hands Alchemist Hill Farmstead My favorite hop is citra, and anything that throws pineapple/peach. Let me know if there is anything from Asheville you would like, we got a lot of really...

I can get any WW you'd like, I'm ISO some well known NEIPAs. Also, is there any chance you have Bruery's Or Xata? Looking for small trades (1-2 bottles tops) to keep shipping costs lower.

Cleaning: 3 carboys, a coffee keg that I accidentally carbonated(dont do that), and a keg of IPA that just kicked, draft lines. Debating whether i should brew an esb today, but i'd be kind of forced to start fermentation at 68 and ramp to 71 over next 3-4 days due to an IPA schedule i'm trying...

Once the keg is washed/rinsed i fill it with water and add sanitizer to store, this solution should be clear. Often times the solution is cloudy even after rinsing. Other signs of residue was when i tried washing my kettle with pbw, i'd rinse and it would seem clean but upon drying there would...

The water should be relatively devoid of minerals in asheville according to some reports i've seen, i know that might not be 100% but the only time I have the issue is when using cleaner not rinsing/sanitizing. Switching cleaners at this point is definitely warranted, if anyone has further...

Does anyone have the same experience i've had with PBW or any cleaner? I'm trying to nail down whether i'm doing something wrong or am just having error of perception regarding the residue. I'm considering shaking with a sanitizer solution before rinsing to neutralize/cut through the...

I will go out and get some today, i'm in the process of trying to get all my gear like new so if oxy rinses away quicker/more thoroughly than pbw i'm all about it! PBW is kind of disappointing. It seems to be the standard but I've read threads where pro brewers have near irremovable deposits on...

The least fun part of brewing is cleaning, yet we all know it's important to maintain clean gear. Over the past ~year i've made many changes to my cleaning process that has really improved my quality of life (aka minutes of my life not spent cleaning). But the one thing I have not been able...

Unless im pitching some healthy yeast starters my batches take at least 2 weeks to ferment, often 3-4. Theres no problem with this, it will let the beer clean itself up even more in terms of FG, diacetyl, etc.

Thanks for the reply @olotti i will give mocaic a shot at fruitiness sometime in the near future, outnumbered by some of my favored oil laden strains.:tank: i love the hop in general for its potency, but i always hear neipa recipes with it and get confused. Hope i can clear this up in a few batches

I have tried many examples of ipas with mosiac, and i'd say only 2-3 out of that lot were seriously fruity/juicy due to the potent dankness that mosaic has. In the ipas with mosaic that had characteristic NEIPA flavor, i would not have guessed mosaic was in there, but those few examples were...