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Cool man im gonna look into that product right now

I've thought of mixing everything with it except a hoppy beer! Great idea!

Its definitely a beer you can almost chew. It almost reminds me of beer flavored caramel wine. Im gonna give dark malts a go again but im gonna back off the amount a bit. I honestly didn't know Munich was a caramel malt. I might start just doing smash beers and add 1 dark malt to get to know the...

Fermented for 3 weeks at that temp range. I think I under carbed also. Only used about 3 oz of priming sugar when I bottled. I under hopped it cause I didn't understand the bu gu ratio. Thought I'd have a less hoppy red beer and I was damn right about that! Just too right. I know where I messed up

I got you mister! 10lbs marris otter 2lbs breiss bondland Munich 1lb breiss crystal 60L Biab mash at 150 for an hour and ended up at 143 after that hour and I stirred every 15 minutes. I used 8.5 gallons full volume Pre boil was 1.054 and post boil of 75 minutes was 1.074 1 oz of East kent...

Haha yeah man I was thinking about breaking a pellet up or just chewing one while drinking that sweet mess!

I seriously under hopped my red and its almost undrinkable. I was wondering if there is an additive maybe like bitters they use in mixed drinks to add to the glass after the beer is poured from the bottle

I trash mine and I know on a hot summer day, it dont take long for them to go south real quick. Flies and maggots I mean. All bugs seem to love the hell out of them and they stink to high heaven after a week in the trash can

Maybe a spring time wild onion infused beer? Hell why not?

I'm sure its different for different styles of beer but what is a good age when beer tastes the best? For example ive done mostly pale ales and ipas which in my book are similar except one has more hops. Ive never had one that tastes that great after it carbs in the bottle. I usually give...

Thanks for the input. I have heard of the bu-gu ratio but never paid it mind. I got lucky so far I guess until this brew. Ive only really brewed hoppy beers and now I see the error of my ways. Ive kept really detailed notes on each batch and ive actually gone back through and calculated the...

Agreed my man, thanks for the reply

Cool man it makes sense as well. I dont prefer sweet so ill stick with the lower end as I've been doing. I meant ive not used anything higher then 20L in the last post. I gotta start proof reading before folks think im drunk!!!!

I really think its just a matter of under bittering it. Makes the most sense to me. Ive never messed with anything lower then 20L and I understand lots of people say darker crystal malts impart a sweet taste. I may have under carbed it too. Why does mashing high cause sweetness?

Ran it up to 155 then mashed in and stirred until I was exactly 150. Opened 3 times at 15 minute intervals to stir. After an hour soak i was at 144. I guess that's middle-middle low?

Your right now that its been explained

meant im almost confident. Mistyped the "not"

Thanks everyone for the input I really appreciate at. Im not almost confident in saying its just flat out under hopped. I am a rookie making rookie mistakes but thats how I learn. Ive brewed mostly ipas so I hopped them fairly high without a calculator, just hip firing and its worked pretty well...

I've tasted contaminated brew before and its got a sour nasty taste. Not to say its not contaminated but I've been pawing over Google and I've been seeing that under hopping could be an issue. I did 1 oz east kent at the beginning of the boil and the 2nd oz right after flame out. My calculator...

I'm a year into brewing and I tried my hand at an Irish red beer. I used all grain 10 lbs of marris otter, 2lbs briess bondland Munich, 1lb of briess crystal 60L, and 2.75 oz of roasted barley. Made a 5 gallon batch starting with 8 gallons full volume biab. 2 oz of East kent goldings for hops.I...