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1.018? It tastes sweet cause it is sweet. Most Saisons I have enjoyed were very dry and refreshing. I haven't used Saison yeast but my friends ferment hot above 80f to get fruit and spice fron the yeast as well as full attenuation. Also what are the malts, grains and extracts you used in this...

Welcome!

What was the Final Gravity? Sweet aroma is sometimes related to oxidation. Describe your process...secondary? Bottling process etc.

I'm an all grain brewer. I'm in two homebrew clubs. A few years ago you could really pick out the extract homebrew usually because it was too sweet and tasted "funny". The last year or so the extract brewers have really improved their beers. They are clean, well attenuated and quite good. I...

This is how I have been doing it with good results. https://www.homebrewtalk.com/showthread.php?t=24678

I've used campden tablets to treat the juice when making fruit wine at similar levels you are describing to prevent the wild yeast from fermenting. After 24 hrs I added my intended yeast. Packaged wine yeast is usually sulfite resistant not sure about beer yeast. The fact that your beer is...

Your wife likes Corona but won't drink a cream ale because it's brewed with corn? "According to Sinebrychoff, a Finnish company owned by the Carlsberg Group, Corona Extra contains barley malt, rice and/or corn, hops, yeast, antioxidants (ascorbic acid), and propylene glycol alginate as a...

Sounds like you now own a dedicated carboy for making rootbeer. I have heard many complain that any plastic equipment you use to make rootbeer will continue to smell like rootbeer despite soaking and cleaning. I have heard others who have weakened their PET carboys from extended soaks in PBW.

No not all of them. Some in my area are RO and some are just carbon filtered. Usually the dispenser has a label.

Without knowing the profile of your tap water there is no way of knowing how much to dilute except trial and error. If you have access to RO water play with the Brunwater spread sheet to build a basic water profile for the beer you are brewing.

I thought proteins help head retention but in high levels create haze so the protein rest breaks down proteins to reduce haze at the sacrifice of head retention?

I brewed this Cream Ale... 5.5 gallons 7 pounds of 2 row 5 pounds of Flaked corn 4 ounces of Mt Hood hop pellets for 25 IBU Mashed at 150f with 1.5 quarts per pound for 60 min Batch Sparge One hour boil Dry pitched one 11.5g packet of Safale US-05 Fermented at 66f for 2 weeks Original...

The dry Coopers yeast has been heat tolerant for me. Let it clear and bottle it up.

You shook for 30 min at 35 psi and no carbonation? Something is wrong with your regulator. I quick carb beer by rocking the keg gently 100 times at 30 psi then leave it overnight. It is close to 2.5 volumes but is better a few days at dispensing pressure of 13 psi.

You mention using a secondary. For most beers it is not needed and increases oxidation. Oxidation can cause various off flavors. It reminds me of stale sweet caramel or stale fruity sherry aromas. Oxidation can occur during poorly done racking and poor bottling practices.

The alcohol percent markings on the hydrometer represent potential alcohol, ignore those. If your original gravity was about 1.046 and your final gravity is 1.007 then it has about 5% alcohol by volume. Are those your readings?

Any clean fairly nuetral higher alpha acid hop. Magnum is good choice. I think Galena is also noted for clean bittering. I think Cluster would do the job but isn't high alpha so it might depend on how much clean IBU your going for.

Boiling this much extract in a 2.5 gallon pot for 90 minutes is a lofty goal. Aside from the complicated IBU calculation I think the thicknness of the wort in the pot might be an issue. I bought a cheap stainless 5 gallon pot at my local dollar store for $20. I can gently boil 4 gallons of wort...

After cold crashing I try to pick up some yeast off the bottom while racking to the bottling bucket. Without doing this my cold crashed beers took much longer to carbonate...6 weeks instead of 2-3. For beers I wanted to ensure a quicker carbonation (party in less than two weeks) I add half a...

A beer fermented at 60f will retain more CO2 produced during fermentation than a beer fermented at 70f. So the 60f beer will need less priming sugar than the 70f beer assuming neither beer was excessively agitated while priming and bottling. If you change the temp during ACTIVE fermentation use...