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Hi all, I did my first all grain brew for a pale ale and it came up musty and oxidized (according to my brew competition judges, it has a wet cardboard taste, not so much a sherry taste). When I was batch sparging and recirculating, I drained the wort into a pot and dumped it back in over...

I'm a beginner on my third batch. I cool my wort using an ice bath as most instructions describe. I noticed in the Sam Adams home brewing contest promo videos, Jim Koch has a few large ice blocks in the fermenter and then ladles the hot wort on top. Assuming the ice was sanitized...

Thanks everyone! Yes, need to be more patient and let it sit before bottling. I relieved pressure on one of the growlers....there was no gushing...not much built up pressure...perhaps I read the cap bulging wrong...so I kept turning the cap...kept turning...poured a glass...gravity was...

I made my first batch from a kit Amber Ale. Starting gravity: 1040 Racked to secondary after 4 days, gravity was 1020. Waited one week before bottling, gravity was down to 1018. I should have let it sit longer, newbie mistake, I know, lesson learned. It's been sitting in my basement...