Search results

You mean take the yeast temp down correct? I mean to do a starter this next batch. Would you recommend cold crashing and pitching to a warmer wort or allowing yeast to warm up a bit before the pitch?

Loving the input! This last batch was about 60F, OG 1.050 when I pitched yeast....which was at about 80F. Possibly shocked yeast? Or would that just get things going a little slower? Fermented at 64F until krausen fell then up to 68 for a week. Too much up and down?

Thank you cloudybrewer for your input. I've got to believe it's causing an issue due to the fact that everything is coated in it. Carboy, funnel, racking equipment, bottling bucket, bottle filler, bottles...the list goes on. Cheers!

My water source is grocery store gallon "drinking water" treated via reverse osmosis. I tend to stick with adding most of the LME, DME towards end of boil or flameout. I hear about twang but I don't know of anyone around me that brews that could help me identify it or other flavors. Very...

Brewing more is the plan. I just want to nail this issue down...or at least have a better understanding of some variables i can control...before I continue. The latest beer with the issue has been in the bottle for 3 weeks. It's a Northern Brewer hefe. The taste last week was more...

I think maybe a combination of both? My taste perception isn't very developed as far as homebrew goes. It has the Apple cider like taste in the background. Not clean tasting at all.

Good point. But would the volume of beer in the fermenter vs bottle in regard to amount of sanitizer be the difference?

So you think the amount of chlorine in my sanitizer solution is enough to cause the issue? It is tap water yes. I've scoured forums trying to find if anyone else has this issue and had it resolved. Maybe Camden to remove chlorine?

I mix 1oz per 5gal in a bucket and mix well. Priming sugar is boiled in RO water and cooled then added to bottling bucket.

I generally use a very small amount of oxyclean free if there is any stubborn build up. They then get rinsed several times with very hot water. Sometimes I can't hold the bottle long they get so hot.

I need help. I started brewing a little over a year and half ago and immediately was hooked for life. I haven't been able to brew much and in fact only have done 8 extract batches. 2 in the last month after a year hiatus. Life has it's ways. Out of 8...one was good. I've read volumes, listened...

Thank you for your input AJ. I'm striving to make my first All Grain attempt go as smoothly as possible.... and as simple as possible. I was ready to blow a gasket trying to wrap my head around how seemingly complex water chemistry is in this process. I've certainly gained a greater...

Makes perfect sense. Aiming for a simple APA for first all grain. I'll be certain to post a recipe when it's completed. Thanks Yooper!

Thanks Yoop, it's a shame...its good, filtered, clean water AND it's free! But, you're absolutely right. Seems an awful lot of RO to dilute....might as well go all RO. Was hoping there was hope for it. Say Yoop, in my forum creeping on this topic I came across a thread that had a baseline for...

I thought i had this water chemistry thing sort of understood but i keep reading and getting more confused. I'm about to take the plunge into all grain but want to try and get some variables under some form of control. my dilemma...my water source has a total alkalinity that runs consistently at...

I made this. Noob to homebrewing...most definitely a killer ipa. I can't believe I actually made this. Did I mention how amazing this tastes? And that I actually made this! Killer!

#1 noob , dad of 5 with no time, wants to thank this fantastic group of both pro and first time homebrewers like myself. There is so much info out there on this awesome hobby but this is the best. You've all been there done that and I'm very thankful for your willingness to share your boundless...