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As an apartment brewer who is looking to save money and time I would highly recommend making 3.5 gallon batches instead of 5.5. Really depends on how often you want to brew and how much you drink, but a little over a case per batch is plenty for me. Time is saved on brew day during heating and...

You seem to be ignoring that your input doesn't match your output which doesn't match the complaint of the beer being too malty/sweet. People can critique the recipe blindly (certainly the hop schedule seems off, but nobody knows what style you are going for) but what you produced is not what...

Whoa, FG 1.003? Something is not right. 1.003 doesn't make sense or match the maltiness you describe. Maybe 1.03? That would be a very sweet beer

Any news on this? I'm having the same issue. Shouldn't be a traditional water chemistry problem as I have my water profile, and everything was locked in. I know its not just light versus dark beers, as I just brewed a simple Belgian single which tastes fantastic. I even accidentally topped off...

Exactly. No carbonation most likely means leaky caps. You could probably take a bad and flat beer, add a priming tablet, recap, and put it in a gallon ziploc or something. If the ziploc inflates you have a bad seal

Yea losing carbonation makes no sense to me. I'm no biologist but I think there has to be a leak in your cap. Less likely to be an infection since you alternate between good and bad brews. When you hear hoof beats, think horses not zebras

At competitions the bottles are opened and sit on the table for a few minutes. At home you typically pour it into a glass fairy quickly. I had a batch that gushed slowly and took 30 seconds or so to escape the bottle. Beer tasted fine though. Could be the case here ... Or just some bad luck

I had not come across that post. Thanks for sharing. It seems to contradict itself by saying that good tannins start to extract after 2 weeks, but leaving the chips in contact for a week might lead to off flavors. I also wonder if soaking the beer in alcohol first for a week will release the...

Thanks for the info. Did you use chips or cubes? I imagine cubes will work more slowly than chips due to the difference in surface area. Maybe I'll cut it down to 1 or 2 ounces? Are chips different than cubes in harshness or astringency for lack of better words? Also, fyi the rum itself is...

I have never used oak before and would like some advice on how to use the oak chips. I have searched the forum and there is plenty of info out there, but I would like some responses, from people with experience, on how they would handle my situation. I have a ~6% abv standard porter...

Recipe looks tasty to me. I doubt it's process driven either or you would be noticing these off flavors in your other styles. Could be young but you said you have not been able to brew a good dark beer. I doubt you dumped old ones while they were young. I would check into mash ph and water...

Ever play vodka roulette? It's fairly difficult to notice a shot of vodka in a glass of Negra Modela. That's more than 10 times the concentration in a much less flavorful beer. If you post your recipe I'm sure somebody can help, but it is definitely recipe, yeast or water driven, not vodka.

What do you mean by this comment? "(If you're using a temperature controller you can use this same technique with its probe. Personally I put mine near the bottom of the freezer because I found it overshoots the target temperature when attached to the fermenter.)" I thought you were attaching...

Bump. Any interest? My cat is using the box as a bed.

Brand new from NorthernBrewer.com. Came as a bonus with the rest of my purchase. I brew small batches in my kitchen so I simply have no need for it. I live in the city, and I would like to stay away from the bother of shipping. The burner is $50.00 plus shipping online, looking to sell...

I've been looking at a ton of Black IPA recipes on here, and although I don't have direct experience with many of these ingredients, I think I can help. First, blackprinz and midnight wheat are much less bitter, acrid, and roasty than black patent/carafa III. It's apparently a much more subtle...

I am looking to make a Black IPA and I'm looking at every recipe I can on here. Hate to revive an old thread, but hopefully I can get a response, as the recipe is still very present. The original post said the recipe should "have enough dark malt flavor to justify their color (not using only...

I'm looking to do a brown ale and I like the way this recipe looks. I'm trying to scale it down to a ~3 gal batch. However, I'm finding I'm calculating a different predicted OG than you state using your 5 gal recipe and grain bill. At 70% eff, and a 5 gal batch size, I'm getting an OG of...

I posted this on the Begineer thread, but my questions have turned towards water chemistry so I wanted it to have exposure over here as well. Thanks. https://www.homebrewtalk.com/f39/when-do-off-flavors-show-up-428554/

Thanks for the replies. I'm aware of the less than perfect beginner practices, and the potential origin of different off flavors. I'm also not looking for a way to make my beer drinkable now, it is what it is ... I want to make good beer in the future. I can walk to Yards or PBC if I want...