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Ok, I have only done one extract brew kit, and it turned out well. I decided to go all grain because a buddy of mine showed me how simple it was. I have seen it done a few time, and talked about all the possible set ups with my buddy and his friends, and decided to give it a go. IMO the...

This was the method I used on my last beer. While it is still bottle conditioning, I tasted one and it had a small amount of that off flavor. It most certainly kept the temps down, but when I would get back from work, the ice would be melted, and Im sure the temp would have risen atleast...

Do you have any suggestions on how to possible control this issue? My buddy ferments in his house at 71 ambient, and I have never tasted this off flavor from any of his beers. Im almost positive its a temp issue.

These are all ambient temps. The odd thing to me is that the first batch came out with no off flavors at all. This was fermented in the same room, with no temperature control. Just sitting in the closet, but when I try to get the temps down a little cooler, the beer gets off flavors.

Hey guys. I have finished my 5th batch of beer. However, out of the past four, three of them had off flavors. The best way I can describe them is a mild "cinnamon" type flavor. Some have had it stronger than others. The past 3 batches have been all grain. Odd thing is, the first batch I made...

I read that the yeast that should be used should give off as little esters as possible, thats why I chose US-05. Irish Reds from what I understand have VERY little "yeast" flavors. Any suggestions if you think that US-05 is a poor choice?

Gotcha, will boil at 148-150, just wanted a little bit of mouthfeel, but I am more concerned with the color and flavor. Also, would maybe 4oz of the C100 or C150 be enough or too much? Thanks btw on quick reply.

Me and a friend are brewing Irish Red Ales and having a little competition. I am going with the classic Irish Red style. I have been reading up on this a lot and have almost completed my recipe: GRAINS 2-Row : 7lbs M.Otter : 3lbs Roasted Barley : 2-4oz @ Mashout Crystal 40L : 0.5lbs...

Wow, thats great advice, and I will try that out. Thanks a ton! On a side note, is it not possible the yeast or priming agent are contributing factors? Iv read a little on here that say Munton's isnt the way to go, then some say its the best all purpose yeast? Anyone care to chime in?

I see. The profile temp says 65-78F. Would you happen to have any suggestions to get my temp down a little lower? Maybe a fan or something would help?

Ambient temp was 74F, I cooled this down to about 72F when I pitched the yeast. Beer was fermenting within 5 hours, and slowed down in about 3 days.

Great to meet you! I have a friend who got me into brewing, that goes to many of the FLAB meetings! He is also doing the Belgian Pale Ale competition. I was actually there on brew day with him to check out my first all-grain brew batch.

Just recently into homebrewing. Pushed out three extract kits, one Cream Ale that was perfect. Also set up an all-grain cooler system, used it twice and beers are fermenting, but the process was perfect. Just saying hi to this community. I have a bunch of questions and look forward to getting...

Okay, I recently pushed out my fifth batch of beer, which was all-grain. It is fermenting along with the previous back right now. A month ago I did a Pils style ale, with 3lbs of Pils extract, and 3lbs of pils grain. This was a smaller batch. It just spent two weeks in the bottle for...