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Being a noob to home brew I can't I.D. ingredients enough to know what I like and don't like. So my method is, try a craft brew, if I like it look up a clone OR check the recipe database and if it sounds tasty, make it. This is a palette check. The Sam Adams Hopology latitude 48 and...

Made this tonight, very excited. Can't wait to try it in 6 weeks.

I started in wine and moved to beer because wine takes 6 months to a year from bottle to drink. If you are a reader below is jack Kellers tell all website. Ultimately it is similar to beer in method, but different in execution. http://winemaking.jackkeller.net/recipes.asp

I went ahead and bottled it. Smelled ok, tasted ok, avoided the floaters. They were like oysters at surface level with orange pulp type legs. I sampled the hydro tube and am feeling ok. I will check one in a week.

I drank a few 2nd batch wheat beers, so I will push bottling a few days.

So not all yeast cakes or suspends? Good to know. I will go ahead and bottle tonight.

Was going to bottle, then saw this. Looks like orange pulp clumps. What do I have? Can I bottle and avoid? Is this a, get people sick one?

Fish oils are based, acids should work (vinegar, Lemon juice). I don't know of any commercial cleaner, but it shouldn't take months. I would go with vinegar a few times. Also make sure to get all parts of the barrel. You might be smelling a small section and it getting stuck in your nose.

The white stuff between the orange outer layer and the fruit itself is bitter.

Minimum pot to boil, siphon, fermentation vessel, bottling vessel, and capper. Then variable costs (consumables). A lot of what you get makes things easier or put out a better finished product, but you can make great beer with the minimum.

Congrats on your first batch. Welcome to the hobby that can give as much as it takes. I started with glass, my methods work with glass, so I stick with it. Somewhere in my brain I think glass gets cleaner than plastic, I don't believe it's a reality, but it helps me drink at night.

Wait it out. Did the exact same process and after 3 weeks my carbonation was the same as week 1 with settled yeast at the bottom. It took to week 5 to hit my carb level and I am a low tech extract brewer. I chalked it up to something I didn't do right at some point.

I try to find craft beer that I like and then drink that to plan my next recipe. Once you get your pipeline going you won't have to worry about that.

Add all the the malt dry and liquid together. Kill the heat, mix it all good, get back to a boil, follow hops schedule. 60 minute hops are for bitterness, 30 minute hops flavor, and 15 or less are aroma. Woot I got to answer a question!

The DFH Indian brown ale was 7.2% abv, so it seems to lead back to the yeast. So a less attenuative yeast is where I will start. I didn't start a recipe yet. Was going to build around the clean finish mentality and then go based on her flavor preference. And thank you

It's not so much the body, but the finish. Lingering dry finishes are the problem.

After multiple trips to the craft beer store I finally figured out what my wife doesn't like in a beer. It's a dry finish. I went through 15 different Belgian English ales and milds thinking it was the hops... Today she had a DFH brown ale "liberally hopped" and liked it. I took the bottle...

Welcome aboard. My first batch was 6 weeks ago. All extract, simple as making soup. My advice is trust your smell and taste over your eyes until you know what things should be like. Smells good, taste good, is good. Oh, and patience, 6 weeks from fermenter to drinking on most beers.

Thanks yooper. I love TONS of hops and Ozs of malt. Silly brew software, you know me so well.

PB American Pale Ale Style: American Pale Ale OG: 1.062 Type: Partial Mash FG: 1.016 Rating: 0.0 ABV: 6.13 % Calories: 204.01 IBU's: 63.10 Efficiency: 80.00 % Boil Size: 5.00 Gals Color: 11.4 SRM Batch Size: 5.00 Gals Preboil OG: 1.062 Boil Time: 60 minutes Grains & Adjuncts Amount...