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Gonna be a new addition to my stash very soon!

Thanks for all the great info. Gonna let this next batch sit another week or 2!

Lol you mean the worlds most complex? Temp controlled fermenting? Man I gotta long way to go!

How do you know when enough is enough?

California ale 68-73. No dry hopping yet. I'm leaning towards the moved it too soon theory. I've got a batch of mock fat tire going. Sunday is 2 weeks, its not crystal clear yet, but I was planning to move it to a keg Sunday and let it condition in the keg for 2 weeks before chilling. Think I'll...

Definitely not buttery. Dirty dusty earthy is how it tastes. Cool I'll look it up for sure.

Ambient. It was a kit from Austin brew supply I think it was white labs liquid ale yeast.

No clue chief. This I my 3rd batch so I don't know how to recognize what off flavors are what.

65-68f

Yeah yeah rub it in why don't you! Lol maybe i'll get there one day.

Ha 2 months?! Beer just doesn't last that long at my house bro! I'm just gonna have to make an extra batch an try it i guess. There are a LOT of differing opinions out there for sure.

Earthy dirty is a good description. Think it was willamette and cascade.

Yeah was my 3rd batch and I didn't condition it at all. I've read a few different philosophies on conditioning. Most agree to leave it on the yeast cake just not too long, say over 30 days? I'd like to free up my fermenter tho for the next batch so I was thinking 2 weeks in the carboy, then...

I can't smell it in the beer. Only taste it afterwards. Musty might be close, not mildewy tho. If you've ever tasted ice cream that's been in the freezer too long, that's what it reminds me of. Freezer burnt maybe.

So I brewed this mini mash kit, pacific pale ale, kegged it after 2 weeks, chilled it and have been drinking on it for probly 2 weeks. It was good at first, but now I'm starting to notice a dirty after taste. Not sure how to describe it other than dusty or dirty. Any ideas?

Thanks again for the guidance. Homebrew is awesome. It's like going from eating from the microwave to cooking like a chef.

Thanks a lot! This is my first post on this forum and the response has been great! 3 weeks?! Lol i stay anxious to taste this delicious, hoppy, infinitely variable possibility and delicious liquid and 3 weeks seems like an eternity!

Thanks a ton! Is there a visual way to tell when fermentation is done? The general "rule", of all ive read is 2 weeks, but I'm sure there's give and take. What's your opinion?

I bumped it and it did turn loose and begin falling. Brings a new question. If it were to be there during racking, will it turn loose and cloud my beer? If that's the case I'm not sure this is a good style of carboy.

Ok I've added a pic. It doesn't look like anything is really "wrong" I'm mostly wondering if fermentation is still going on?