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Marris Otter and East Kent Goldings with Wyeast 1028 is perhaps my favorite beer. There is always some on tap at our house.

Interesting change in the hop schedule. I love this hobby...so many things to tinker with...keep us posted on version 3.

Great to hear your positive impressions! Yeah, I'm not going to sweat the water. I've never made a bad beer with local tap water so why worry now? I think all Sam Adams beers share a unique flavor that I have to guess is the yeast. Brewing on Sunday...

Cool! I look forward to your comments because I want to brew your "final adjusted recipe" on Sunday. I ask about the water profile because another brewer (whose knowledge level I'm unsure about) said this recipe will produce an "highly bitter" beer if brewed with hard water (which I have)...

Any update on this yet? Also, did you make any adjustments to your water profile?

I usually make my starters 36-48 hours in advance. That way they are usually at, or just past, high krausen. I pitch the whole thing after a good swirl to make sure all the yeast is in suspension.

Yes, it has SOME carbonation, but it's very light, not what I was shooting for. Waiting a little longer seems to be the solution. I'm just puzzled why it has only happened with this particular batch?

So two weeks is about the minimum? Three is better? When I first started kegging I foolishly thought that kegging would allow me to eliminate the wait-time between end-of-fermentation and drinking. I thought I could rack to the keg, shake vigorously to instantly carb, and drink it...

Yes. Could be but a spray-down with StarSan hasn't shown any leaks. I'll keep checking. No, it's about a year old with 30+ batches. Maybe, but the other kegs in the system seem to be fine. Beer lines are 10 feet of 3/16 tubing. I had the same problems as you with the lines that came with...

howdy folks... I have a SMaSH ale (MO/EKG -- OG 1.060/FG 1.011) that has been in the keg for 14 days now. It is still undercarbed. I have done this recipe before with no problems. I'm shooting for 2.4 volumes. The keg is at 40 degrees and has been at 11psi for 14 days. There are no leaks...

Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning. With emphasis on the word, "patience." ;) Is there a document such as this specific to kegging?

Same thing happened to me last time I did a stout. The advice given in the above posts is your solution. Gently shake each bottle to rouse the yeast then move to a warmer location. Wait two more weeks and resample. After doing this my beer was carbonated enough to enjoy. After a third week...

Please offer your comments. What part of the stuff in the jug should be saved? I have successfully washed yeast many times but this is a new one for me. This is Wyeast 1968 which I used for the first time. It is all "chunky and clumpy". The stuff on the surface does not fall out. The...

mmmmm...beer!

spent grain disposal crew

brew crew

what to save?

the brewery

Thanks! I'll give that a try.