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Cool. For supplies, both Northern Brewer (Twin Cities) and Farmhouse Brewing Supply (Janesville, WI) are close enough that shipping should be fast and inexpensive. I wonder if there is a homebrew club in Cedar Falls/Waterloo?

Welcome, @AirLock Sniffer Whereabouts in Iowa are you from? I've been spending a lot of time the last couple of years in Burlington. What's next on your brew schedule?

Anyone used 6300?

Brewed for the first time in a couple of months, things are looking better, more settled and I should get back to brewing more regularly. This Saturday, I'll be brewing again and supervising a new brewer at the CHAOS brewhouse. Anyway, last night I brewed a pale ale using some experimental...

Edit: I didn't see @dmtaylor 's post above before writing this - he does a much more thorough job of it.

Stale LME is the same as oxidized LME, so all those flavors and aromas that could point to oxidation - cardboard, newsprint, weird sweetness, mustiness. A too concentrated boil can lead to burnt, caramel, or toffee aromas and flavors. Over mineralized waters can lead to mineral and metallic...

True, I was being too flippant. But being specific, without knowing what the off-flavor is, we can't say if its due to oxidized extract, overly mineralized water, excessive maillard reactions, etc. Could be phenolics from something entirely different.

Welcome. I've been brewing for more than 15 years but only distilled once, for the first time, recently. A homebrewer friend and his brother distill and he invited a group of us to make a stout and we all contributed five gallons to the batch. Its a lovely whiskey, with noticeable chocolate...

I guess I've been told off LOL Here's the schedule of competitions, where your beer would be evaluated by two judges, to help you figure out what is really going on with your beer, to keep you from wasting your time :drunk: For some balance to the avalanche of opinions above - there are...

The calculators are the best way to go if you want precision. If you want to thumbnail it, for a five gallon batch, John Palmer suggests 3/4 cup of corn sugar or 2/3 cup of table (cane) sugar in his How to Brew book. I'm moving this from the HBT announcements and help section to the...

I would share your beer with someone who has worked to develop their palate, like a bjcp judge. If you're part of a club, you probably know one or two. If not, enter it in a competition to get the feedback. Get a couple of other opinions on what the off-flavor is that is bothering you.

An added complication - there is the kind of aging you're talking about, and then there is long-term aging. I pretty regularly have beers aging in barrels, for example, for six months up to a couple of years. That is a whole different kind of aging. For the short term aging, another thing...

I've never heard of anyone making these, DIY. I suppose you could buy one of these and take off the head and use that, but that kind of seems silly LOL. Curious why you're building one - are you looking for a functionality that is different from the commercial ones?

@jschein So sorry to hear about your brother's death. Thanks for your work at the hospital, I saw an article in the Guardian yesterday that 3,000 healthcare workers in the US have died due to the pandemic, its a literal tragedy. No need to apologize for being in a horrible situation. I'm in...

This is good news to share, thanks @Buckeye_Hydro @Senormac this is where the problem comes in. You stated your opinion, in a civil way. But about half of us here disagree with it - I surely do. Now if I responded substantively, then we'd get into a political debate about taxes, the role...

What @dmtaylor said ^^^^^^ I've never added tincture to a cider, but have with a beer a few times. I don't measure anything in making the tincture - take a ball jar, throw in ingredients, fill with vodka and leave it sit for however long I have - weeks is better than days, but days works...

You can get foamy pours and also have the beer be undercarbonated, which sounds like what you have, maybe. Maybe turn the pressure up to 20 psi and let it sit for a few days, bleed the excess pressure and then set it at whatever you are going to serve it at, probably less than 10 psi. Once its...

Do they need to be stored upright? If not, you could lay them down inside a rubbermaid-type of tray or bin.

Have never heard that, but I have the Oxford Companion and refer to it pretty regularly and would trust it as a source. Of course, I only use pellets and extracts, so even if the instability of Columbus cones were something I read, I might not remember it. Anyway, I think you've done the...

MaltMill, grain mill I used one of these, loved it, heavy duty. Didn't realize until just now when I went to get the link for this thread that their building burned down and they went out of business. Too bad, I liked that mill.