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im actually an all grain brewer (new to it though). I thought about using a galaxy only hop schedule, but I have seen awesome reviews about beers with a combo of citra and galaxy and im interested to try that. Here is the tentative recipe for my brew: Amt Name Type # %/IBU 10 lbs Vienna Malt...

What about the grain bill. Any specific malt that highlights the notes I'm looking for?

Wow this is the longest I've had without a reply

Hey guys. I've been wanting to brew an IPA as my next beer. SWMBO is not super into beer but strangely enough the few I've had her try and she liked a lot were the IPAs that had a lot of balance despite some really high IBUs (DFH 120, Hoptimum, and Jai Alai were the main ones). She loves passion...

Bohemian pilsner from AHS. I have a feeling this was all pretty much due to extract and improper starter.

Cool. And yes I'm going to keg this batch. Thank you very much for all the help guys. This forum has been the greatest tool.

Also. Is there anything other than not being to style and less ABV that will happen if it stays at that gravity?

Yea I did 2 days at 72 and I guess it just didn't catch on em. OK let's hope that works. I'm in Homestead which is about 10 minutes north of Key Largo

I fermented at 60 degrees as recommended by lab. Extract batch (2nd batch overall, got too optimistic) and I realized this would have been solved by a bigger starter. I was just wondering what I could do at this point

I think I may have gotten a stuck fermentation. of was 1.051 and at the end of 4 weeks when I'm about to start the lagering phase my FG is at 1.020. I don't have yeast to repitch and there's no such thing as a lhbs in south Florida (nearest is about an hour and a half one way, which I don't have...

I learned that all grain is not as hard as I thought it would be :))

Let a couple bottles sit in the fridge for a couple days. They taste great now. No detectable off flavor.

I live in Homestead, FL (30 miles south of Miami) and this place is void of craft beers. There are Total Wines that sell a good selection but those are 20 minutes drive. There is Schnebly winery near me that just started to brew a few. No distribution yet, can only go to fill growlers. I go to...

APA all day long. But I have to admit there's nothing like a Russian Imperial Stout and a cold night or a good Porter.

I was going to check the gravity today anyways so that's what I'm gonna do.

Its not exactly undrinkable. But its just not pleasant. And I'm brewing to drink pleasant beer. Now I've got a Bo Pils sitting in primary that I'm gonna be mad if this flavor shows up in there too. Thankfully I don't smell it in the primary like I did with the pale ale.

Just found out my city does add chloramines to water and that will explain the taste....any way to fix this after its been bottled and/or while its in the primary?

I got myself some star san and used that for the bottling and everything on the second batch. The band-aid taste might be what it is. Any way to fix that once its in the bottle?

That's what I thought as well. But I used cleanitizer. I live in South Florida so the chlorine content in my water might be a little high.

For my first brew I did a SNPA extract Clone from Austin brew Supply. There's something slightly off. I smelled this in the fermenter as it was in the primary a little. It is a slight plastic/maybe even rubbery taste. I did not have a hydrometer at the time so I went by visuals to figure out...