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Hey KW, did you ever solve this issue?

Update: I just performed the bottling experiment today on a nice golden IPA, obsessively cleaning absolutely everything I use and varying a bunch of bottling variables. The fermented wort tastes and smells fantastic, and hopefully my varying a bunch of things (aeration, carbonation sugar used...

Huh. OK, I might try adding that variable to my experiment... $7 for a bottle on ebay, I'll; give it a shot and see if it makes a difference. I'd rate that as highly unlikely though, since we are both brewing with starsan and the uncarbed beer tasted great (i.e. uninfected). You'd think that...

Hey Bobby, that's really interesting. My thought was that going to kegs would not necessarily help, since my main hypothesis is that fruity esters are being released via carbonation, and this would happen regardless of whether they were force-carbed or bottle-carbed. But it looks like your...

Count me as another homebrewer with this issue and no solution, yet. FGs of my Pale Ales are fine, they can sit in bottles for weeks and weeks and not get any better. I am doing some bottling science on my next batch to see if I can fix it, varying four variables: type of sugar added...

Hey all, I'm totally at a loss as to what happened to my batch. Into the bottles, it was crisp, hoppy, nice. Out of the bottles, three weeks later, it's noticeably darker, with a really nasty cloying sweetness and a few other off-flavors I can't quite place. Bizarrely, the hop bitterness is...

No kegging system. :(

Just bottled this recipe... I cold-crashed mine so it's not as cloudy as some of the examples here, but I'm loving the color. And... I just drank half a glass of it warm and uncarbonated. Daaaaaamn it's good. Is there some way to make "2 weeks" turn into "24 hours"? Anyone?

Recipe: My IPA Brewer: Ol' Jimmy Asst Brewer: Style: American IPA TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 6.78 gal Post Boil Volume: 5.98 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 5.53 gal Estimated OG: 1.059 SG...

Thanks guys, I think I'm gonna line Yooper's stout and a London Stout up next. Cheers!

Hi all, just cracked a bottle from my first "standard" Dry Irish Stout and it's phenomenal. I want to build on this recipe (Maris Otter 67.5%, Flaked Barley 25% and finely crushed Black Roasted Barley 12.5%) and try something a little new: I love Murphy's, Beamish, and the Irish stuff, but I...

Just cracked open the first of these stouts: WOW. Thanks for the help, all. Next time I might experiment with a tad more baking soda, but I'm fairly sure that the water adjustments contributed to this being my best batch yet.

Hey Cooper, what temp did you mash at? And did you manage your water at all?

Hey RM-MN, I didn't say everyone would get this increase. Just my experience, that's all. I used the same grains from exactly the same LHBS in my BIAB and batch-sparge batches, so it wasn't the crush. Also, I am no expert, but I don't quite see how going from no-sparge BIAB to any sparge...

This isn't an equipment thing, I'm not particularly educated on that stuff. But I wanted to mention a couple of things that I've learned from my recent switch. First, the better the crush, the better your efficiency will be. The major producers like Northern Brewer and Morebeer seem to do a...

Well, by mashing at 148-149 and pitching a nice healthy starter, I almost blew up my carboy, even fermenting at 62F. Luckily I caught the clog in time but even with a blowoff hose this one could run nice and dry. Did you actually test Daisy Cutter's FG with a hydrometer?

If you've got access to a filtration system to halt fermentation, then yeast nutrients are obviously fine, since they won't cause the cider to rush into the 0.999 range. I didn't say DAP would cause off-flavors. If you're genuinely looking for apple flavor, you want squeezed apples. If you...

Absolutely. The best batch I have right now smelled like eggs for weeks. Really stressed yeast can produce off-flavors, but sulfury aromas nearly always age out. With WLP 775 Cider yeast, you're actually supposed to *count* on a sulfury aroma for 1-2 months after pitching. This will only be a...

I just brewed HarborTown's exact recipe, except that I used WLP 001 instead of US-05. It's fermenting away at 68F, OG 1.050. I will post pics and tasting notes when it's done. Sadly I don't live in an area with Daisy Cutter, but my wife fell in love with it on a trip to Chicago, and she...

So just as a follow-up for anyone interested in this in the future, I did a full all-grain batch today (not BIAB) for the first time, and I was very careful to watch the water profile. In the 205-212F range, noticeable foam formed that I hadn't seen in my previous batches, and it clearly was...