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Trying to put together a holiday ale that I'll brew probably next month, need some advice on what I've put together. Please let me know your thoughts. 5 gallons 14lbs. Maris Otter 1lbs. Biscuit Malt 1lbs. Flaked Wheat 8oz. Special B 4oz. Roasted Barley 8 each whole cloves 2 each...

So the answer is... Just dump it. It's what I figured, I just thought I'd shoot for the chance. This came from a cheap garden hose. It's the only thing I changed this batch. It's pretty vile. Bleh. If there's only a slight chance of clean up, I'm not gonna waste the space. Thanks guys.

Well, not all, but a lot. My question - what about chlorophenolic beer? If I give it time, is it still gonna taste like a bandaid?

Fly sparged. Ok, so water could be the cause. We were at my friends house and used his municipal water. We had never used his before. Haven't had that problem at mine before. Ill have to have him check ph and see if he can get his hands on his local water content. Thanks.

Not apparent in the dryness, apparent in the low finishing gravity and high ABV.

Did a collaboration with some other homebrewers and other friends, made an RIS. It's not totally die yet, and it has some flaws that we are working through/dealing with, and the causes are known. There was one that is boggling my mind, though. The beer has a mild astringency, which is very odd...

+5gal Scottish 80/- 29985.5

Tossed in dregs from a Berliner weisse about a week ago, so we will see if there's still anything for the lacto to take hold of. A friend has a cherry tree that's ripe... I haven't had the time or money to get ingredients to make a kriek, so I think I may go pick some and toss them in here...

27753 + 5 gal Citra pale = 27758

Been gone a while, but figured I'd update this one. Had put some thawed frozen strawberries in a couple months ago, and later also tossed in the dregs from a bottle of Anchorage Galaxy White IPA. Popped the lid today to take a look. I'm assuming this is normal? The funky bubbles I expected, but...

+1 to hot water. The tubes get nice and pliable when they're hot. They'll loosen ok their own a bit, enough for water to get in there to dissolve and break up the krausen glue.

Yea, reformulating my recipe on the sugars. Thanks for the input there. Am I right on the calculations? I mean, do the software programs usually apply efficiency and attenuation percentages to simple sugars, even though they really should both be 100%? it's a 55gal barrel. And yes, it's a fresh...

Used 22 lbs 2row rather than 20 for that calc.

Ok, so how about I ask this a different way. I recalculated manually using 70% Brewhouse efficiency and 75% attenuation, but for the cane sugars I used 100% efficiency and attenuation... Am I doing that correctly? Doing that I got a FG calculation of 1.026, which is more reasonable. Yes?

Good to know. Thanks for responding! That puts me at ease. I appreciate it.

Actually, another thought that I'd like to run past you all for a thought... The two batches will actually be brewed a week apart (exactly). Assuming the first still has a rolling fermentation at second brew day, what are thoughts on krausening the second batch by pitching some of the active...

Need some input on an imperial stout done friends and I are brewing. We have access to a bourbon barrel, so we are getting together to brew 12 gallons in two brew sessions of 6 gallons each. Using iBrew to plan, and I'm having concern about what the FG calculated out to be. I know for big brews...

Could somebody tell me approximately how long it should take for Brett (alone) to form a pellicle? I haven't opened the lid on the bucket yet, but plan to add some fruit and oak in the next day or two. I just want to confirm that if I open the bucket and don't see one yet if that's a problem or...

So I FINALLY picked up some Brett for this sucker. Bought what the LHBS had in stock, which was straight Brett B. Took a gravity reading where it sat. Perhaps ironically, gravity was 1.012. Flavor isn't bad, though not great. Hoppy and a little sweet, mildly boozy, and perhaps once again...

Any thoughts on this? Would really appreciate feedback. Could a year and a half leave it as still young? Could it be the spice additions? All of those were really small (3 cloves, 1/2 tsp cinnamon, 10 raisins, tangerine was a clementine, and not even all the zest from it).