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The controller was set 59F-60F. The thermometer on the side of the carboy was indicating that the beer was at 66F.

So I have noticed that when I use too much slurry from a yeast cake, I get off flavors in my beer. When I re-pitch the slurry, I usually use half of the yeast cake from the previous batch in a new five gallon batch. Is this too much? I detect what I think are fusels in the resulting beer every...

I would definitely like to get in on this group buy. I will need three to four sacks. What do I need to do to be included in this?

I only open it to drop in the pellets and then the five days later to take a gravity reading. Then a day later I transfer it to the bottling bucket and it smells, tastes and looks wonderful, which is why two to three weeks later when I open a bottle it is so disappointing.

I don't know if you're talking about me specifically, but I do not think that I have poor practices and I am not that inexperienced. Maybe I have not been brewing as long as you, and maybe others on this forum, but I have been brewing for more than 3 years at about two brews a month- sometimes...

I hear you, jodell. Since the beer has not reached FG, I should not assume that this flavor will be in the final beer. I suppose that yeast can make all kinds of crazy flavors while they're still fermenting. Hopefully they will clean it up. I will certainly wait and see what happens. Thanks!

Recipe Specifications -------------------------- Batch Size (fermenter): 10 gal Estimated OG: 1.053: Esimated FG: 1.011 Estimated Color: 8.5 SRM Estimated IBU: 37.6 IBUs Mash temp: 152 Boil Time: 60 Minutes Ingredients: ------------ 13 lbs two-row 1 lb Munich 3 lbs Vienna .5 lb...

For my most recent brew, I wanted to try to use all RO water and build the appropriate water profile by adding back calcium-chloride, gypsum and Epsom. I used the water profile calculator on brewers friend to determine the needed quantities. The brew day went fine and I hit all of my numbers...

The last three beers that I dry hopped seemed to have oxidation issues. I am assuming it's oxidation because what happened to the beers seemed to fit the descriptions of the oxidation that I've read about. The hop flavor is gone and it is replaced by a flavor that my palette perceives as wet...

I am interested in hearing why you don't think it's oxidation. What is your theory?

Okay, so I brewed this 9 days ago. This is the modified recipe that I followed based on suggestions that you all gave me. Style: ESB TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 7 gal (I decided to make the batch a little bigger)...

I'm subscribing to this thread because I also would like to know how this is done. I hope that someone will come along and can give good suggestions for this!

I'm in!

Thank you so much for the help, everyone! This forum is a great resource! I will definitely leave out the carapils and use one of the suggested liquid yeasts. I'm really excited about this beer! I do have another question, though. As I look at some of the other recipes for an ESB, I notice...

Thanks for the advice! It's very helpful. Also, if I remove the Carapils, should I replace it with more crystal 80? And is there a liquid yeast that you prefer for an ESB?

I am planning on brewing an ESB soon and this is the recipe that I am putting together for it. I would appreciate some feedback on it. Thanks. Style: ESB TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 5.5 gal Estimated OG: 1.054 Estimated...

Hello, everyone. I am a longtime reader of this forum (more than two years) and I have never posted because I have always been able to find any information that I need simply by doing a search here. This place is a wealth of information! Thanks! Anyway, I finally have something that I have not...