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I can't quite describe what I am experiencing, but I get what I can only describe as a "gamey" flavor in the after-taste of my first batch. 1056 yeast + citra hops, pitched at 72 degrees and left in primary fermentation until a few days ago. I've sampled the brew a few times when taking my...

I have a 5 gallon recipe that is currently fermenting in a 6.5 gallon bucket. It's about 10 days into the process and I think fermentation has about stopped. I'm going go rack to secondary (6.5 gallon carboy's) for dry-hopping and so I can re-use the bucket in my next batch.. My recipe is...

Wow, great information! I really appreciate it. I'll try to plug my numbers into your formula. There was actually a bit more to my recipe, I steeped some grains, added some 1lb of dry extract and a few specialty malts as well.

Would you recommend one for the iPhone or Mac?

My first batch is about 8 days old now, and it seems like it's moving along very well. I'm going to keep it in my main fermentor for another 6-13 days before bottling. My last gravity reading from a few days ago was around 1.015 ... the only problem is that I missed one totally critical step...

Hey guys I've got a quick question for you. I pitched my yeast at 5 AM on Monday and it's been steady at 72° inside the fermenter ever since. It's 67° in the air here. I'm brewing an IPA and I have 1056 wyeast which suggests a temperature range of 60° to 72°. So I'm right on the threshold, it...

Hello from Chicago! Just brewed my first batch ever on Sunday (citra-hop IPA, hopefully) :mug:. Been wanting to get into this for a long time and this place seems like an awesome source of knowledge. My beer just started fermenting yesterday afternoon and I'm already excited to get another batch...

I have it every time I can get it here in Chicago. Also chose a zombie dust clone as my first home brew last night. The moment you get the hops out you recognize the flavor/aroma of the Citra from Zombie Dust. I want to put that stuff in a Glade candle.. :mug:

Just to update: Fermentation is going strong. Heavy bubbling when I got home from work. I pitched at about 5am. Not sure when it started but lets say fermentation happened at least within 13 hours. One thing I was wondering: when can I get a feel for the flavor of the beer? Obviously it seems...

Yah, the wort was covered... but as it was my first attempt, I'd not be shocked if there was an infection. I started out very disciplined with the sanitation, but got a little lose as the hours wore on...

1) I used a wyeast 1056 package with what I think was 1 billion cells? 2) Okay, gotcha. Hopefully that won't kill the flavor too much. 3) What I should have said and what I meant to say, is that I'm going to purchase a simple immersion wort chiller as that seems like a pretty good bang for...

I think I probably messed up on my first brew attempt last night. I ran out of ice when chilling the wort so my ice bath was very ineffectual. (I'll be buying one of those cheap wort chillers for my next batch.) I was very impatient in waiting for the temperature to fall so I could pitch the...