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grasshopper = hella chill nutz = happy jitters = I prefer to think of it as wanting to learn from new experience first batch = nope... 4th, which ain't much different beer drinking = yes, yummy IPA of mine point I want to make = It's entirely possible to simultaneously (a) have a question...

For #$%^ sake! I took a gravity reading. I tasted what was in the hydrometer flask instead of throwing it back in. It got me thinking. I have some extra time tonight to waste on Mr Internet. That's about it. This post is much less about the beer itself than about a question that came out...

Hence the caveats. I'm not worrying. But tasting it got me thinking and now I'm thinking in general terms even if it doesn't apply to my beer. I plan to leave it as is for two weeks minimum to clarify and then bottle, then wait, then wait more, and then drink. But it entertains me to think...

Caveats: (1) I don't know what fusel alcohols taste like, but I think that's what I have. (2) I'm going to see the batch through and we'll see what happens, (3) The beer may just be green. But for the sake of discussion I have a few questions. The recipe was: 1/4 lb crystal 10L steeped...

Agreed. It's too close to spring. But, at least I have things to look forward to next winter.

I threw a min-max thermometer in my garage - it ranges between 34 degrees and 47 degrees. I realize it's a risk to assume I won't get a heat wave, but assuming I don't, is this temperature range good enough to try a lager? If I do get higher ambient temps, will a wet towel help at all or will...

Thanks for the replies. I'll move the beer back out to room temp and see where it goes. If it was the bleach, then it won't happen again. If not then, well I suppose I'll learn something new. I'm sure the temp wasn't too high, so that wasn't the cause, and I was pretty serious about...

I have a brown ale that has a disappointing off aftertaste. I have some very good stuff coming down the pipeline, so I'm happy to just let the mediocre beer sit and see if it gets better, but I'm not sure what temp I should keep it at: cellar or room temperatures. Right now it's properly...

Good info. Thanks. I knew about the festival and I'm bummed cause I'm mountaineering out at mount Hood this weekend. Arghhh.

Yeah, I did the first batch for my girlfriend's tastes. The second was for me.

Just joined - been reading a lot on this forum. Brewing up my first two right now - got a nut brown conditioning in the bottles and a ruination clone in the fermenter. Trying not to worry :) I'm new to the Pacific Northwest and I figure I gotta do something during these rainy months. Hope to...