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That's not bad at all! So I should be good as long as the temps are between 150 and 160 (ideally 155), right? Can I go longer than 30 minutes, just to be sure I get full conversion? And my grain bill will now be: 6 lb Pilsner LME 12 oz two row 12 oz honey 4 oz biscuit

Ahh...ok. This explains why the ABV and FG move so drastically in Beersmith when I change the honey quantity. I've actually got 12 oz of honey malt and 4 oz of biscuit malt for my specialty grains. Can I just steep it longer or should I get some two row to add to that? Sorry for the...

Thanks NB! What if I flipped it and went with 6 lbs of LME and 1 lb of honey? It's about 16% of the total bill.

Hi all, I have an idea for a Honey Blonde Ale extract recipe but I want to run it by the great minds of the HBT boards before I go through with it: 3 lbs Pilsner LME 3 lbs Honey (30 min) 1 oz Cascade pellets (60 min) 2 vials of WLP001 1 lb of specialty grains for steeping (4 oz biscuit...

Hey all! Hope you all had a Merry Christmas and are on your way to a Happy New Year! So I checked on my beer again today and it's done fermenting! Sweet! Also, most of the strange bitterness is gone! I'm wondering if it was maybe just a green beer issue. It was delicious though. I think...

I really hope it's a water issue Yooper. It'll cost me a little extra, but it'd totally be worth it to have beer that tastes right. I'm seriously considering dumping this Cream Ale and starting over with RO water. Is that too extreme?

I use PBW to clean and Star-San to sanitize. My Stout did have some issues with fermentation temps, but the strange thing is that my Cream Ale had no issues with ferm temps (66-68 deg) and it has the same bitter issue going on. The Stout has only recently developed the metallic taste. The...

OK. As noted in the OP, my Irish Stout had the same bitterness. It's been bottled now for 8 weeks. I just cracked one that I put in the fridge 3 days ago. The bitterness has subsided slightly, but it now has a coppery taste to it. Does that give any clues?

Maybe I need to drive a couple of bottles up to Yooper since she isn't terribly far away from me...she could tell me what this is! :)

Nope! Good question though. I steeped the grains and removed the bag from the kettle.

I think I'll bottle this cream ale over the weekend and brew another batch next week using bottled water. Thanks for the help!

Ok...let's assume that my water is causing a problem. Will the bitterness caused by the chloramines eventually go away or am I stuck with yuck beer? I know time can heal wounds, but if it's not going to get any better, I'd rather free up the fermenter and dump what's there.

Sorry for the vagueness of my description. I call it "weird bitterness" because I've never experienced it in any other beer I've ever had. The bitterness doesn't hit until you swallow and then it lingers on your tongue. It's unpleasant to say the least. Yooper, I'm on a city well, so I'm...

Hey all. I'm on my 2nd brew. My first brew was Midwest's Irish Stout and the one currently fermenting is their Liberty Cream Ale. The Irish Stout turned out ok, but has this weird bitterness to it. I just cracked the fermenter to get a gravity reading on the Cream Ale, and it has the...

Well, I now have 50 bottles of East Brooklyn St. Brewery New Moon Irish Stout! I taped the boxes shut and marked "DO NOT OPEN TILL TURKEY DAY" (this may or may not happen:drunk:). YES! First brew complete...now the wait begins! Thanks to all those who answered my noob questions and made me...

Thanks for the reply acuenca! See above for answers to some of the possible issues. I'm bottling tonight, so I'm hoping that the bitterness starts to mellow as the bottles age.

Sorry for the bump...just want to make sure I'm in the line of fire! :)

Hi folks! So, I decided to check gravity again tonight, and we're at 1.013...almost done! I'll probably check it the next few days and if it stays right around there, I'll bottle this Sunday (after my Broncos claim victory over the Dolphins!). As usual, I drank my sample and noticed some...

Thanks again folks! I'm going to jack the temp up in my room a bit to get the beer temp back up and let it go some more.

Hey all! Here we are two weeks into fermentation, and my SG is down to 1.018. The recommended FG is 1.010-1.012. So there's that. The beer tastes ok for flat beer, but it's still sweet to me. The temp of the ferment has remained between 64 and 68 degrees for the last week. So, HBT, do I...