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A quick thought, could you have yeast suspended in your beer still? Is it clear? If not, the remaining suspended yeast may give you a bit of that belgian bite. Let the bottles settle a while and it should clear up if that's the issue.

Give it time. I've found that beer will clear itself of lots of off flavors as long as there's live yeast in there. I'd assume aroma would be similar. The recipe would be handy to isolate possible causes, as would a more detailed description of the aroma. Washed yeast is fine to use, I'll...

The molds that will grow are medium dependant. FOr example, sauerkraut. Sauerkraut is basically making a medium that will foster specific microorganisms and letting the environment provide them. YOu put cabbage in a salty, oxygen poor solution, and certain lactobacteria which are in the...

I don't know of any dangerous infections that would actually produce a drinkable beer.

cascade would be my first pick out of those.

Buying bulk it really isn't that bad. A 3.5% basic batch is under $400. There's about 1000 pints in 4 bbl so it's about $0.40 a glass in ingredients. To be honest, at this scale the savings in ingredients would probably be less than the increased cost in labor.

:mug:

voodoo isn't bad because of an off flavor. Every flavor in there is exactly as it was intended to be. I feel the same about boxer's revenge.

forgot to specify the exact one: Boxer's Revenge I don't mind sours and I actually love farmhouse, but this one was just too much.

There would probably be some specialty beers that required drying in excess of what you could do with normal extract, but I couldn't name a beer, style, or recipe that needed to finish that dry off the top of my head. The bigger factor would almost certainly be yeast selection. For any...

Well, there is always going to be a next step that you could also do in house. For example, I know a guy who malts his own grain. Does it make you less of a brewer if you buy premalted? I'd argue no. I don't consider myself less of a homebrewer after leaving my all grain setup back home and just...

Yeah, super fun. Not enough hours to quit my day job, but hopefully as I'm making better stuff business will pick up and I'll get more hours.

It should be shelf stable. I've used even more delicate ingredients like LME 2-3 years old.

My standard is 5# light DME, some crystal, and either cascade or chinook. (5 gal batch)

When I saw the title of the thread, that was the first beer that popped in my head. Jester king would be another.

I've used strains of yeast that fermented like that. What was in the recipe? As far as getting sick, you won't. It's going to taste too terrible to drink before you get any actual dangerous bugs in there. EDIT: actually, first time I saw that on top of a beer, I thought i had an infection. It...

That was one that I was considering, but I think I like it more for traditional IPAs.

Coopers is not my first choice, but it's what was on hand. It actually does make a decent brew if used properly. The previous brewer was getting some isoamyl acetate off flavors (banana type) which I initially blamed on yeast selection, but was probably more pitch rate. upped the pitch rate and...

I like the idea of Fuggle as a finish. Take a look here as a first approach: http://www.brewersfriend.com/homebrew/recipe/view/117338/night-maneuvers-small-batch-

Update on the place, was allowed to cut loose and make my own recipe! http://www.brewersfriend.com/homebrew/recipe/view/117316/misfire-2014 This was basically build out of random stuff we had left over in the cooler. It came out really good too! I carbed it to a bit higher than an english ale...