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That's part of the problem. I am having a very hard time describing the flavor. I can pick it up immediately but don't know what it is. I'm guessing plastic but whether medicinal or solvent. I have no idea.

My second addition of water is 175F

I have a 10 gallon cooler. I pre warm it with 170f water for 10 minutes. The. Add half of my pre boil volume of water plus mash tun dead space plus grain absorption to the cooler. Add the grain and stir for 5 minutes. Check temperature my recipes are calling for 150-152f. My strike...

My first 6 beers, which didnt have the off flavor, I used 100% bottled sprig water. That first ipa I used about half tap water and half bottled spring. My tap water probably has some amount of chlorine in it. So that later pale ale I made I used 100% bottled water to try and eliminate it as a...

I'm fairly new to home brewing. I have made 9 batches so far. The first 2 were extract kits 1 pale ale and 1 ipa. For the most part they were successes. I fermented them in a temperature controlled freezer. The next 4 were all grain kits from AHS, a hefeweizen, amber ale, and 2 light...

I'd like to try something like that but I feel I would be guessing too much, depending on what style of beer I am making. What did you just describe above? pale ale, ipa or dipa. Final Ibu range? I guess the only way to know is just start trying it.

I suppose it's wise to not judge it yet. I'll wait.

I recently brewed a clone of a beer. It has 1 more day of dry hopping. I have tasted it and I like it, however, it does not have the hop level of the original beer. I am really happy with all other aspects of the beer. This beer was deemed "clone" so i'm thinking its not the recipe. Without...

Could there be a significant change in hop profile if someone went from an immersion chiller to a counterflow or plate chiller. In the instance of the immersion chiller the wort almost immediately cools to a point where late additions should not convert to buttering hops. With the other 2...

When I've had problems I used wyeast 1056 and white labs california ale v

I do use a calculator. I'm using corn sugar and its a pale ale. I had approx 4.5 gallons of wort. So I went with 110 grams of corn sugar. I used 70f as temperature even though I bottled at 40f. Since my carb level was great after just adding some dry yeast in each bottle I thought...

Maybe it is too long. I was under the assumption that it didn't matter. As long as it was under ~ 2 months there should be plenty of yeast.

Corn sugar and used a calculator. I had approx 4.5 gallons to bottle and it was a pale ale so 110 grams is what I used. I felt that my sugar was right because after un capping and adding yeast it carbed up correctly.

I did move them to a 76f room and swirling them up prior to popping the caps and repitching. Maybe I needed to wait longer.

Now I know this has been covered thousands of times over. Whether making ales or lagers(up to 2 months lagering) there is supposed to be plenty of yeast in suspension, therefore, additional yeast at bottling is not required. I have read it everywhere. My first 2 were ales. I felt like I...

Now I know this has been covered thousands of times over. Whether making ales or lagers(up to 2 months lagering) there is supposed to be plenty of yeast in suspension, therefore, additional yeast at bottling is not required. I have read it everywhere. My first 2 were ales. I felt like I...

Now I know this has been covered thousands of times over. Whether making ales or lagers(up to 2 months lagering) there is supposed to be plenty of yeast in suspension, therefore, additional yeast at bottling is not required. I have read it everywhere. My first 2 were ales. I felt like I...