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Back in 2014 I brewed an IPA using equal portions at 30, 20, 10, and 5 mins. This was measured at close to 100 IBUs. What I found was a peculiar tasting beer. The only thing I could figure was the lack of actual bittering hops. Maybe I should revisit this...

Surprised I didn’t easily find something when I searched. Anyway, I bought food grade hose from Home Depot recently. I cut the tubing in two 5’ lengths and cleaned them with OxyClean, but they still both really smell strong like rubbery plastic. I soaked end in end a cup of water for maybe 10...

Sorry to hear that. Unfortunately I don’t know of anything that would help that. Guess you will have some very happy friends soon enough! Interested in using that gear to make wine? That’s how I got my mead stuff (the wife gave up after two back to back fruit wines). I recently bought my first...

No temp swings for me. I ferment a week at 65* then at room temp for the next 2 weeks, as well as while bottled (72-74* in the winter and 74-76* the rest of the time - one looooong summer in TX).

Thing is is that I’ve not noticed this issue before, though in the past I’ve had issues with darker beers changing taste a bit after about a month. I’ve figured it was due to oxidation, though I wouldn’t call it a wet cardboard flavor. It’s more like a dried fruit-like flavor which I read can...

I recently noticed the tubing on my bottling wand is stained and scrubbing it with OxyClean and a keg tubing brush did not remove it. It’s a few years old by now.

I was one point high on the FG so I figured it was done as being slightly off isn’t uncommon. I used 116 grams of cane sugar to produce 2.4 vols of carbonation. There was a lot of trub so I reduced what I figured the volume would be to 4.75 gals. This was a 5.25 gal batch. For whatever reason...

Simmering them, as SWMBO said, does indeed burst the walls. There was certainly too much priming sugar for the 2.4 vols I was after as the siphon got plugged up and quit after I transferred maybe 3/4 of it.

Oh, I also had an issue with the large tea baskets I used for dry hopping and whirlpools. They were floating so it certainly didn’t contribute much aroma.

7 lbs pale ale 2.75 lbs white wheat 1.5 lbs carared 1 oz Midnight Wheat Rice hulls 3 lbs simmered cranberries @FO 1 oz spruce tips @30 mins & FO 0.125 oz Columbus FWH 1 oz Columbus/Simcoe @ 15 mins 1.5 oz Columbus/Simcoe WP 1.375 oz Columbus/5.5 oz Simcoe dry hop US-05 Fermented for 3 weeks...

Was figuring I’d soak all of those bottles in bleach water too.

And that can cause a delayed slow gush?

My wife had me brew her a cranberry spruce tip IPA. I told her I wasn’t familiar with brewing with cranberries and to figure that part out. We bought fresh cranberries. She simmered them and placed them in a bag in the fridge until brew day. They were added at flameout. It was never a good beer...

Don’t get me wrong, I’ve had some hoppy excellent NEIPAs, but I find many of them come across as neutered as far as hoppy flavor goes. It’s not that I equate bitterness to hoppiness. Every pale ale and IPA I make uses just 1/4 to 1/2 oz as a first wort hop and I prefer my commercial IPAs to...

So I’ve figured I’d finally brew my idea of a hazy IPA. I haven’t been that fond of the style so far as a whole. I don’t get why one would want their beer hazy, though I’m not against it per se. What I’ve not cared for is the lack of hoppiness I often find, which certainly isn’t to say they’ve...

I used to use muslin bags but found large tea baskets at World Market. Does anyone just toss their pellets in? Seems like it would end up in the bottles, which I don’t want. This last time I put maybe 2 1/2 Oz in each basket but it swelled and floated, and clearly didn’t lend aroma very well...

I use them in cream ales, my honey wheat, my American version of a British dark mild, my ale version of Schwarzbier, and my attempt as a red plum ale (neutered old ale), along with a biscuity amber and my attempts at a black beer that tastes like an amber. Oh, and some blondes.

I’ve since moved, but it’s still a mission of mine. The last one was almost brown ale-like. Not bad but not what I was looking for. I also like the challenge much like the brown ale I made using nothing but grains and getting a nice chocolate flavor that I can’t replicate (the supply house...

What prompted me to try this was my drinking a black IPA and having my neighbor come by. I offered him some and he turned it down stating he didn’t like dark strong beer. I explained what it was or wasn’t, but he was unshakable. So I told him I was going to brew a black beer that tasted like an...

My last beer wasn’t roasty. Midnight Wheat isn’t exactly a base malt is it? And what are the issues with this starch in the beer?