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I guess it's really the freshness of your own Homebrew that is hard to find in packaged commercial beers. And some places serve or sell them way beyond when their peak flavor and aromatic time range. Yes some beers can be better with so age like stouts or barleywines, but I do enjoy a good hop...

Went to a local bar/restaurant and Bill was $23 dollars for three beers, only drank two. Last one was so off flavor I left at bar.....this is what I'm talking about. Paying top dollar for crappy beers.

I did full boil extract a couple batches before going all grain, I'm not sure I noticed a significant difference in quality or taste though. In my experience I never could get the hop flavors and aromas I was looking for Brewing with extracts, honestly most tasted,smelled and looked very...

Never had an issue at a brewery, just local bars/pubs.

I have no problem paying for quality, the problem that I see is too many places trying to jump on the craft beer wagon and don't have the knowledge on how to store and serve quality beer. Example: I was at a local pub for a couple after work brews and they were serving Great Lakes Commodore...

Yeah, the pubs are charging top dollar for craft beers. And when the draft beer they are serving is off flavor from what it should be it's even more reason to brew your own.

Sometimes going out and finding places that serve good craft beer can be a challenge. I always seem to compare beer that I'm served to the beer I brew and have at home. Unfortunately many places don't serve and store good craft beer properly or it's run through dirty keg lines which can lead to...

I am currently using a cooler mash tun. The method in the video using a bottling bucket to sparge Inspired me to go all grain since the only thing I needed to purchase was a sparge bag. Good luck.

My first few all grain batches we're done using the method in this video, minimal equipment and works well, cheers!

48 brew about 1 a month fall-spring. Normally not in summer.

Thanks, I thought the same thing regarding leaving the system open so it would keep the pressure as Co2 is absorbed. But the gage for the volume of Co2 remaining was dropping I second guessed. Cheers!

Yes, the tank is in my keezer.

Looking for input regarding kegging, just kegged my first homebrew and the beer is slowly getting carbonated but it seems my co2 tank is emptying faster then I expected. I set my regulator to the desired setting and just left everything open. I'm wondering if maybe I should just pressurize keg...

Also I'm very thorough when it comes to cleaning and sanitizing so that's what has me puzzled.

Yeast was White Labs California Ale with starter, SG was 1.062 , final 1.015. I know my SG was within recipe limits but recipe did not list final. It was dry hopped last 5 days before bottling so maybe it did take off again? When I emptied the collection ball after 1 week the yeast in the ball...

Nobadays- thanks for the input, yes I'm sure nothing wrong with the priming sugar mixing. I'm leaning towards giving up on FastFerment and not AG; I really enjoy the all grain process. I'm going to see how my current batch comes out but most likely the last batch in the fast fermenter at least...

Seems to me it was an infection, I've never had this happen before. I have had some off beers but not like this one. Thanks everyone and Cheers!

Got it off yeast from primary fermentation after 1 week, the concept with the fast fermenter is you just close the valve and empty collection ball with yeast instead of racking to secondary fermenter. At least that's the concept, not sold on it though.

Mine was 1 month in fermenter, I did empty the collection ball after 1 week and dry hopped last 5 days. I too have used buckets and carboys up to this point. Thinking next batch back to them.