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It wasn't the ferment temp, but the temp at the time I added the dry yeast. The beer just finished carbonating, so I'm guessing that would be a young beer. I think I'll let it sit at room temp for awhile and see what happens. Thanks

I'm a new Brewer. My latest batch has an off flavor like sour apples. I researched the problem and believe it to be the wort being too hot when I pitched the yeast. My question is will the fruity flavor go away in time or am I stuck with an awful tasting beer?

Beer golf, I know it's an old post about the cooler, do you use the same cooler after for carbonating in bottles?

@CBelli you are so right. If the brewer is pleased with the outcome, that's most important. If any friends can enjoy it too, that's a bonus.

Slym2none, I've only made 4 batches so far. The very first was without much flavor. 1 can with nothing added. The second was a wheat beer ( 1 can)with an LME added. Not bad. A little more body but not quite there yet. The third is the one I've mentioned using 2 cans of the same extract. I am...

Thanks everyone for the info. I just started brewing and just started experimenting. Ericbw, the HMEs that I tried so far were a little short on flavor. I haven't started using extra hops yet, but that will be soon. I'm just not sure which hops are best. Using 2 cans of HME was the best batch...

Hi, I recently experimented with two cans of HME for one 2 gal batch. It is great! I'd like to accomplish the same thing, or close to it, but with one can of HME and some DME. The HME cans I'm using are 1.87 lbs. How much DME should I use?