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Have you ever gotten a DUI while being drunk on your very own, homemade beer?

Well, then why do people talk a lot about green beer? Is that a mischaracterization of really a bad beer?

So pitching at 90 degrees and using tap water is bad? :-)

I guess with the more hops and complex grain bills... perhaps you don't taste the green beer. Or, maybe it is due to process? Like using tap water or pitching at too high of a temperature?

Would a sour beer be considered green even after you try to make it sweet? Or could the sourness stem from fermenting at the wrong temp?

I usually can't wait longer than 4 weeks before I crack one open just to do a taste test. Now I don't drink them all at 4 weeks... but I like to start tasting the beer then. And you know what... green beer is okay by me.

I am doing a "yeast off" between S-33 and Wy 1388 using 10.5 lbs of LME, and 3 oz of saaz... The Wyeast 1388 fermented like crazy for 3-4 days... the S-33 was a bubbling a lot less. The Wyeast eventually slowed so I raised the temp from 68 to 72... that got the wyeast 1388 going again... the...

We shall see the taste difference in 6 weeks. I expect a different taste as well. I recall once using the WL San Francisco Lager and oh man did that beer taste different. And it makes sense, considering yeasties are the ones eating the sugar and pissing the alcohol.

Okay... thanks.

Should I dry hop with more saaz or will that be overkill?

Okay... I am almost a week in. .. I pitched last Friday night. I had nice activity for 4 days at 68. I just raised the temp to 71 after 5 days to get it going again. My final recipe was with 3 oz of saaz boiled at 45 mins for each batch. The first 2 yeast strains were Wy 1388 and Safbrew 33...

Okay... I can agree about the sugar if the studies have been done... so, as I recall, reading this site I got this idea and now that I remember correctly, they recommended to add some LME/DME to the hop soup... that way you get the wort sugar... and boil for the desired amount of time to get...

The LME doesnt need to be boiled for 90 mins. Think of the hops as hop extract... but home made.

Thanks... I will do a taste test between the 2 methods.

Again, bacteria multiplies a lot faster than the yeast does.

FYI... 33 lbs of LME is 59.99 at my LHBS. So I am making batches from 12-25 dollars per 5 gallons. AG doesn't warrant much of a cost savings for me.

For All Grain sure... I agree... but for extract... the malt has already been through its phases... so I like being able to get the LME to a boil, add the hop soup, then soon after hit flameout. For extract it saves me time the next few times I brew. I like saving time and gas on my grill...

It actually saves me time... the next time I brew I just need to boil the LME for 15 mins. One time I steeped all of my grains... separated them into 0.25 oz zip lock bags and froze for later... then later, again I just popped them in the LME and in no time was ready for pitching.

Lately I have wanted to get all my hops boiled and ready for several batches. So I boil up 2 batches worth in water... just throw the pellets in, boil for the time to get to the IBU I want... then I strain the hop muck out. So I end up with hop soup. I then split the soup and use the...

I was recently told that bacteria multiplies much faster than yeast... the goal of pitching asap is to let the yeast get a head start so the bacteria doesn't take hold.