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So a person should stick with Porters and Stouts if they want to keep them around longer to have on hand for discerning guests?

I haven't noticed it being any darker, so I'm thinking it must be a cleaning problem. (Note to self: Don't take any shortcuts!)

I have to admit that I've only been using PBW on commercial bottles that need to have the labels removed. The bottles that did not have any labels, I've only rinsed with Star San. And I have noticed that this seems to be affecting some bottles more than others. Thanks, I'll be soaking all...

Thanks for the replies. Does oxygenation take awhile to show up? In the first couple of weeks after bottling the beer tasted pretty good. A month later it has this aftertaste that is not all that pleasant.

Made my first beer ever, Block Party Amber from NB, on Jan 15th of this year. Bottled it on Feb 7th. Drank a bottle on Feb. 21st. It was very good, not great, but very good. Served some to guests on March 12th, and they all raved about it. (I have nice friends, or at least ones that appreciate...

Is this for all labels, or just the plastic/vinyl (I don't know what their made of) labels? The labels that are stuck on with mucilage, that is, water soluble glue, come off easily with a couple-hour soak in PBW.

Don't keep us in suspenders! How was it? Or should I say what was it?

Hi, I started a White House Honey Porter kit from Northern Brewer two and a half weeks ago. The OG was 1.054. The Nottingham ale yeast took off right away, and worked hard for several days, then slowed down and quit working about a week ago. So on the 24th and 26th I checked the gravity, and it...

As a rank newb, I'm wondering; do only some yeasts require the diacetyl rest? Has anyone put together a list of which ones do?

Thank you both for the info. Just to be sure I understand this, am I getting it right to say that once the activity in the airlock has died down, after 3 to 5 days, I should raise the temp to around 70 for a few days to get rid of the diacetyl? (I had to look up diacetyl to see what it even was...

Thanks! Another question re: the kit instructions. The optimal temperature for the Safale US-05 yeast is 59-75 degrees. My brewing room in the basement is around 60 degrees. Can I leave it at that temperature for the full three weeks? Will it take longer at the low temperature?

Thanks for the info, Jag75. The kit includes an extract and grain, and I'm planning to bottle it. I have several kegs from when I used to make wine long ago, but I don't have an extra refrigerator at this point, so i'm using bottles. So, three weeks in primary, dry hop five days before the end...

I want to brew a batch of AoS Black IPA for my son's college graduation party in June. He loves IPAs, so I want it to be at it's prime. I'm trying to figure out when to start it. The instructions that came with the extract kit are not very helpful. At the very beginning, second paragraph, they...

Yesterday I put half of the beer I took out of the carboy into a glass and placed it in the refrigerator to see if it tasted better cold. I tried it this morning (I know; gentlemen don't drink before 11:00). It still tasted flat; no sweetness, no bitterness. But then, I realized, it's probably...

I added the yeast when the wort was 65 degrees F, and it cooled to around 62 before it started fermenting (as observed in the airlock). I had read a post in here saying that you should increase the temperature into the seventies at the end of the ferment, and I perhaps mistakenly thought that...

Checked the SG in my first beer brew ever (Block Party Amber Ale), and it's gone from 1.044 OG to 1.011 SG. I opted to drink the test beer, and was surprised to find that it tasted, well, not good. It's still very cloudy, and has a thin layer of what look like the hops floating on top (I...

What temperature do you set the aquarium heater for? And are you conditioning the beer after you've added the sugar and bottled it? (Okay, I admit it, I'm a noob.)

More noob questions: I've read in here that many of you place your freshly bottled beer in plastic storage boxes to make it easier to clean up after any possible bottle bombs. I checked out some storage boxes at local stores, but didn't find one that had the right dimensions for a case of beer...

I am using a stick-on thermometer, but I also have a wrap-around heating element attached to the carboy, which I set to 64 degrees F, and it and the stick-on have been pretty much in sync. I also have the fermenter wrapped in a thick towel to keep the heat in. I was told I should raise the...

I wouldn't say no...