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sorry, i can answer one of these i wasn't clear on, kits as in brewers best kits. and as for the flavor, i'll drink one tonight and try and pinpoint it, it's not an off flavor i don't think just one similar thing. Sorry for the generalities, i'd open one now but it's 8:30 am and the boss might...

I've been running into something that is driving me up the wall and i will admit it could just be lack of experience. I think overall i've made about 5 kits and 3 clone beer recipies. clone beer recipies (i'll leave the lager recipe out since it was a disaster and fermented way to high temp)...

appreciate that, now i don't have to keep coming down to the cellar and wondering if i should pop one open to try it. Now i just need to figure out the next beer, something for late spring early summer. hmmmmm...

Ok, i kept telling myself i needed to wait to even bother trying this since, one, it's an ipa and the hops need a little time to integrate, and two it's a bigger beer and as only just started clearing in the bottle at 2.5 weeks, it spent 3 weeks in the primary before bottled. I know that it's...

no I love a good IPA but sometimes, actually more often than i like i run into hop flavor that is more bitter than enjoyable. And it feels like the hops just get boiled too long and draw out a ton of bitterness. I like the more intense citrus hit that i find in many of the IPA's and the...

So i brewed this and let it sit in the primary for 3 solid weeks and never peaked, i bottled last night and had a sample. The beer was supprisingly still cloudy and when i tasted it the hops had a bitter edge to them, not horrible but it was there. Obviously this is really young and has...

good to know that it shouldn't be a big issue, i've only done one lager and, well, this is embarrasing, i didn't realize i was doing a lager until later (yes it was one of my first brews two years ago and i was apparently too excited to pay attention to what i was doing) It was a Sing Ha Tai...

i'm not a big lager fan but my brother really likes them. i was thinking about doing a heineken lager but since the yeast for the recipie shows that it should be 45-52 degrees i'm wondering if i should bother since i don't really have way of keeping it cooler and my basement is at the high end...

that's a good idea, thanks

awesome, thanks everyone for the quick responses, now to get my game face on for the brew session this weekend. Thanks again

so would you suggest raising the temp back up right before bottling and allowing it to carb for a week or two, or just bottle and leave it in the basement for a more extended period of time? Not sure if the yeast need the higher temperature to reactivate or if they will just be real slow about...

I figured i'd transfer it over to the secondary right before i bottle and prime it..... hmmmm, if i'm doing that should i be planning on bringing it back up to 65 or 70 F for carbonation or can i leave it in the basement at 55 and just plan on leaving it for an extended period of time after...

yeah, i didn't want to move it down too soon cause i was afraid of the yeast stalling out or something, cool, so sounds like check the fg and make sure she's done and let it finish doing it's primary thing in the cold. Thanks for the reassurance.

I thought i was a mega homebrewer until i added up that i've done only 3 extract kits and put together 3 of my own extract recipies. what a looser. But i have been making a lot of wine over the last year... anyway, needed to get back to the beer and wanted to step up to a minimash...

That's a good point about the tasting and cleansing the palate, just like completing a wine before bottling. And a good suggestion about going a wee bit heavy when tasting, will definately keep that in mind. Thanks again

I'm gonna be making an quick and easy apricot style beer with a Brewer's Best American Cream Ale Kit and then throwing in a LD Carlson apricot flavoring at the end before bottling. The wife likes these styles so i thought i would give one a try on the cheap. I'm looking for any suggestions for...

I actually got the recipe out of my Clone Brews book and i have no idea about what a more traditional method would be, any suggestions would be great or where to get info on that. As for the attenuation? I'm not really sure what that means, i know the yeast is labeled at about 75 percent...

Oh, yeah, the original gravity was 1.053, the final was 1.012 and it was for the 5 gallon recipe, and i'd like to keep the alcohol where it is around 5 and a half or just barely bump it up to around 6

I made this recipie for a Paulaner Hefe-Weizen style beer, it was probably one of the better beers i've made (have only done like 5 or 6 batches) but when i compared it to a real Paulaner Hefe-Weizen it showed that it was way heavier, not nearly as crisp and a tad bit sweeter without as much...

ok, i didn't know that malt took longer so i should probably bring the pig keg up out of cold and give her a shake too and leave it and the bottles in a warmer room for a good week?