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Hello, I could get spices, it is just that this is Czech Republic and I don't speak Czech so it is quite of a challenge, plus also I would have to go to specialized herb stores of which I haven't seen any.

Thanks, I don't to do steeping at the moment, also, the only malts I have available are the one mentioned and Light Bohemian Pilsner malt extract, also, don't think I can access most of the spices you mentioned.

Hello, so Winter's coming and I think my next beer will have to be a dark one. I'm a beginner and I only want to brew with liquid malt extract for the moment. (I can only get liquid extract). Notice that I have very basic equipment. Help me make the tastiest possible with the little I have...

BTW I don't know if I'm reading this right, but I'm checking on this online IBU calculator and it says that my total IBU considering the boiling times I mentioned is around 17 IBU? While an IPA should have at least 70? This seems way too low, am I really reading the calculations right? Anyways...

Yeah, actually I was just following the recipe they gave me last time and I simply placed citra into the mix this time and added 10% more hops overall and thought I was making a big difference. Last batch had OK bitterness but very little hop flavor and I was told to simply use dry hoping to fix...

I used to hate IPAs and didn't understand why Americans were crazy about it but then here in Czech Republic I found out the best beers they brew and the ones everybody wants are IPAs, PA. Still not convinced until summer came and found out that an Imperial Stout or something dark was unbearable...

Hello guys, so this time I sanitized everything perfectly and waited 3 hours for the wort to cool down then pitched the yeast at 72f. I'm also combining cascade and citra hops, increased the amount a bit, and will dry hop with 1 ounce of citra and 1 ounce of cascade. Here's some data: IPA...

Excellent, in that case I'm going to need to buy more hops.

Thanks, so you would use an ounce of hops for 4 gallons?

Hi guys, so like I mentioned in my first brew thread which is an IPA, I ran into a lot or problems including having to put my hand inside the bucket to adjust the spigot and pitching the yeast at high temp. Anyways, after 2 weeks in bottle my beer was reviewed by the local beer shop and they...

Actually the last 1/4th had a bit of a metallic taste to it

after a few days Im having another one and tastes even better to the point that I dont think it got infected, only thing is: the hops have the right bitterness but no taste, the smell is excellent, why did I miss the hopie taste?

This is the way it looked. So that's cool, it can still improve, like I said, the aroma is really nice but it lacks lots of flavor, also it did have nice head, I wasn't expecting that, though not some crazy bomb or anything like that, but who knows. I can't brew more right now, I'm very sick.

On a note: it didn't taste like sour milk or metallic nor buttery. Does have lager-like similarities.

I will let the rest sit, but how would I know if it got infected? how does infection taste like?

OK so finally today is the day and I tried the beer: it looks great, smells herbal and molasses, really great smell but the flavor is a bit off: every flavor is quickly cut off, it does taste fruity but gets cut off quickly and has some sort of after tasete bitterness/sour taste, makes it seem...

Well, as almost there I mean that it almost taste like normal IPA beer and something not completely fermented yet, as far as infection, I can't say it taste bad at all. The spigot is not that bad after all, once the rubber band was placed on the outside it never dripped again.

Well, as an update I have bottled the beer yesterday, 1 more week and it should be ready. I've tasted it and it tastes as almost there but if it got infected I wouldn't know how it would taste like. Any feedback about the taste of infected beer?

Thank you all, it's a bucket

My first brew is almost done fermenting, I was wondering how should I wash the fermenter once I transfer everything to bottles?