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You could, but time will do the same thing as stuff settles out. How much time will depend on some different things, OG, mash procedure, yeast strain, water chemistry and so on... But there is gelatin for those of us who have little time, and even less patience. You're not going to ruin...

Cool. Thanks.

6 Gallons Tasty McDole's, Janet's Brown Ale 1874 + 6 = 1880

6 Gallons of Jamil's West Coast Blaster, American Amber Ale 6 + 1782 = 1788

I ordered the "business reply label" and it was prepaid. It said "No postage necessary if mailed within the United States" on it. They didn't charge me for it ether.

Southern Virginia

Can a moderator move this to the technical forum for me, or tell he how to do it... please :)

Alright fellas, I just got my well water analysis from Ward Laboratories, which I learned about here on HBT, thanks... Here it is: pH 6.5 Total Dissolved Solids (TDS) Est 46 Electrical Conductivity...

I have well water, so there is no chlorine in it. And I don't use bleach, or anything like that to clean with. I think it must have been some kind of infection, the way it turned darker and the smell and taste got progressively worse.

I guess I could start a "Can you get E. Coli from getting dookie in your beer?" thread.

I had this same intense clove like smell and taste in one of my batches a few months ago. Whats weird is that it was a ten gallon batch that I split between two carboys and used two different dry yeasts. In one I used Nottingham, it turned out great. I kegged it first while the other 5 gallons...

If you prepare the gelatin right, NOT boiling it, you wont get any Jello at the bottom, just sediment. Do search on gelatin finings. The stuff is pretty easy to use but there is a proper way to use it.

DON'T DUMP IT! I have used gelatin on several occasions and it works well in removing suspended yeast and even proteins (chill haze) in most cases. I have transferred to secondary with gelatin for a few days then to the keg, and also just put the gelatin right in the keg. Both of these methods...

What yeast did you use for those batches?

I brewed this one a few weeks ago... Great example of the style, tastes like a slightly bigger Smithwick's. If you like Smithwick's, you'll like this one. Irish Red Ale Recipe Specifications -------------------------- Batch Size: 6.00 gal Boil Size: 7.97 gal Estimated OG: 1.054 SG...

203 weeks... that's like almost 4 years! Don't you love it when people point out your typos? :D

Looks good, I would brew that...

Yeah, you're probably going to get some differing opinions here too... But it does make sense to me to use yeast nutrient in batches where there might be a deficiency of those nutrients. I would think that Apfelwein would be a good candidate, but I've made several batches w/o it and they...

I'm no 10th level beer nerd, and I've not tasted Deep Cover Brown Ale, but I suppose I could lend 2 cents... Based on the info you got off their site I think your in the ball park, but, like you said, those specialty grains are the tricky part. If it were me I would use at least a pound...

Your first beer, that's great... If you want to make a hobby out of this, do yourself a favor and get "How to Brew" by John Palmer, and also "Brewing Classic Styles", by Jamil Zainesheff and John Palmer. I've learned more from these two books than anywhere else. Welcome to the forum