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you makin' hooch. did you add nutrient. aroma accounts for a majority of what the brain percceives as taste. if it dont smell good its unlikey to taste good. to make really good quafable beverages, use this very simple template: For 1 gallon of fruit juice wine: 1 liter of white grape...

galaxy is supposed to be on the more potent side . citra mosaic galaxy seem to be the strongest according to internet opinion depending on year but IMO : Citra>>Mosaic>galaxy. and realistically, i think unfortunately individual taste and aroma vary too much to make these kind of...

hi sorry for the late reply hard to get a good pic but here you can see it already starting to settle at the bottom. its very dense and settles quickly. fortunately it seems to be getting less and less with each pour. its almost gone. the beer tastes great. its citra mosaic ariana dry...

no acid neutralizer in my water supply. its a light colored ipa no acid additions except 4 ounces of acid malt in the grist . i stopped fining my beer a while ago as it seems time accomplishes the exact same result.

almost anything with sugar will turn eventually. thats proly how beer was discovered in the first place. lol i imagine the long conditoniing time of 6 months cleaned up anything that was off. i wouldnt expect it to wokr so well short term. once you open it and expose it to air even if...

i will do so tomorrow working late today. why would it get sediment. the beer tastes fine and its not infected. how is the sediment it making it past the filter. when i first pour it it is evenly distributed then quickly settles to the bottom and is easily rousable. it is insoluble tho...

never had this problem before. but suddenly 2/3 of the way through my last keg there is a wierd sediment coming out of the tap. its insoluable. and looks like salt or sugar that collects at the bottom of the glass after it settles for a minute. its a very dense heavy sediment. looks...

this will be my attempt at a NE style IPA tomorrow : its my first one adding oats for body / haze 10 lbs of 2 row. 1 lb of oats .25 carapils. i am going to mash at 154. .5 oz magnum bittering charge at 60 mins 1 oz of citra and 1 oz of el dorado and 1 oz of moteuka in the whirlpool 2...

i swore i would never start brewing and drinking hazy ipas and now i find its all i look for. do we all evolve to drinking hazy NEIPAS. i used to love lagers and blonde ales. now i find a lager as a good break once in a while now . but in general i am always seeking more and more...

if a hop has 1/2 as much myrcene does that mean you should use it 2:1 if you want the flavor/aroma to come through? for example if my citra hops have twice as much myrcene as my eldorado do i want to use 2 to 1 el dorado to citra in the dry hop to taste the el dorado. or is it more a...

my water is soft but water additions are hard. my water : alkalinity( as CaCO3) = 22 Cl = 15 SO4 = 6 Ca = 7 Mg = 1.8 Na = 13 everywhere i look its says i want a 2 to 1 Cl to SO4 ratio. and most recipes i see around 200 to 100 ppm . i have CaCl and gypsum i can get canning salt and...

these fit oxebar 4 and 8 liter kegs. https://www.williamsbrewing.com/Home-Brewing-Equipment/Kegging-Equipment/Gas-Distribution-Parts/38Mm-Stainless-Growler-Carbonation-Cap

i heard a podcast today on the differences between the AI boom and the dot com boom. one major one was that AI companies are actually generating immediate profits where as dot coms were all theoretical earnings. that never materialized fully and led to the bubble bursting. i recenlty had a...

its lager time again. too much lager yeast in the fridge and not enough hops on hand to make an ipa. also its too easy to throw a dark wort on the cake and make a nitro black lager on the second run. 10 lbs of pilsner 1-2 lbs of vienna. a little acid malt prolly a little carapils. and a...

i made a good one by pouring AJ onto a yeast cake from a west coast pilsner using 34/70 that was dry hopped with 3 ounces of citra/mosaic. the hop flavor was subltle but present. i imagine the hops gave up most of there flavor to the pilsner but it still worked.

i think its in yoru process. i didnt go back and read through all the posts again but did you give details on your brewing and fermenting process from start to packaging. that may help pinpoint .

cleaning is the only thing preventing me from getting a SS conical. i like the light weight of my fermzilla. i fear having to lift and empty that SS when rinsing .

you beat me too it it sounds like unmashed grain. also back to the original post. what commercial beers are you comparing your homebrew to. macrobreweries pasteurize there beer and generally have a s-ton of adjuncts in them that diminish the malt flavor. and it definately makes a...

hop tea as stated above will work. i have done this

i am convinced that high kreusen dry hopping gives the most citrusy punch. there is a lot of research that says that biotransformation is real and produces increased citrusy compounds. however i do smell more hop aroma coming out of the fermenter when not hopping colder and later after...