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So, I had some people taste my beer yesterday. Their vocabulary for this homebrew taste I have a gripe with was "watered down". I had this problem with extract brews as well, so I'm trying to eliminate water profile, which I think I have. But I was wondering what are the effects of over/under...

username: NuclearLavatory

Hopefully ill get a chance to stop by MD brew day...lets hope finals give me some time.. Ill try and up my priming sugar slightly today when I bottle my second attempt at a brown ale.

That does help..It's reassuring. I only have 5 AG batches under my belt so am far more inexperienced. Hopefully, I'll find my problem. I'll try the higher mash temps, perfecting carbonation (still unsure how high I can bump the priming sugar safely without creating bottle bombs). But as far...

What would you consider safe in regards to amount of primin sugar used at bottling? I use a program to calculate the amount needed, should I add more to see if this is a carbonation problem? I have bottles from three different batches starting back in september. They all have had at least...

I wish I had a kegorator, I could try the carbing through pressure. But for now I'm stuck with the bottles.... I've been using the Beeralchemy calculation for the amount of priming sugar needed. It's been yielding this result for awhile, do you recommend increasing the amount of priming...

I'll try that too, I know the higher gravity 1.072 Pumpkin I did had the same problem, but I think I added too little priming sugar anyway, it's lacking carbonation altogether. Well, I guess I should have used more priming sugar or fresh yeast at bottling (it was in the secondary for about a...

Can someone explain the process of stopping conversion and when to stop conversion?

Psychic!!

For the Brown Ale wyeast 1028 London Ale. 1.050 to 1.015

For stopping the conversion as quickly as possible, is sparging at 170 the method to doing that? Also, as soon as possible after starch conversion, if I'm mashing for an hour should I be monitoring the mash by taking samples at regular intervals and performing a conversion test?

8.80 lb 2-Row 0.84 lb Caramel 40 0.42 Chocolate 0.42 Brown I mashed at 152 for 1 hour. with a Fuggle addition 1.5 oz at 60 and a .5 oz at 10 minutes for 28 ibu. I used Irish Moss. The beer fermented at 68 with wyeast 1028 London Ale. I bottled at the same temp with 3.5 oz of priming sugar.

...Fair enough. I did just brew Randy Moshers Chocolate Mint stout. It was just bottled Monday but I'll see how that turns out to be. I did use 3.5 oz of priming sugar for 4.5 gallons. As per Beeralchemy calculation.

I don't get much of a head. It quickly dissipates. I've been trying to calculate the amount of priming sugar needed by selecting the beer style and having beer alchemy tell me.

I'm going to give that a try with the carapils to satisfy my curiosity. On the other hand, I noticed with the first extract beer I brewed, conditioning it (lagering) it in the fridge at least a week before drinking made a significant impact on mouthfeel. I'm wondering if I'm missing...

Jezter6: The next Brewday is dec 11? I'll try and make that one. Maybe bring some of these beers I've made and get some suggestions. On the other note..I try to be attentive to sanitation. I did make a starter for the Brown ale. It was 1.050 OG, but the wyeast 1028 London Ale was 5 months...

I haven't checked the hydrometer in RO water yet. My attenuation has always been within 4% of target. It's not just the Nut Brown that has done this, but all of my beers so far. So, I think it's something with my process. Maybe it's ingredients, I've only used liquid yeasts. I guess I could...

My Nut Brown was bottled back in september. I think I need to find another experienced homebrewer around here, take them the beer and see if they can help me trouble shoot. It's a watery sweet dryness, something. It seems hard for me to explain. And I have no idea what could be causing it...

..I don't believe there are chloramines used. I did install an under the counter filter. Now my water bottle doesn't taste like pool water at the end of the day. Would carbonating using priming sugar have an effect on the mouthfeel, or dryness of the beer at all?

Well, the first one that comes to mind is a Brown Ale. 8.80 lb 2-Row 0.84 lb Caramel 40 0.42 Chocolate 0.42 Brown At the time it was unfiltered tap water (Baltimore City water). I reached a Mash temp of 152 and held for an hour. It finished after the hour at 150. Now for measuring...