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Could be oxidation. Hop flavors stale/dull/change, and the bitterness will come to the front. Could also be the last three bottles had some extra hop particles / sediment that maybe slipped into the pour? I'll get that with pellets even when I'm doing my best to rack into a keg. The first...

Targeting a slightly higher mash pH is typically to influence the finished beer pH. They say that a slightly higher pH can smooth out the dark grains. There are so many factors that influence final pH, that I wonder sometimes if it truly makes a difference. In my experience I've made dark beers...

If you want the best line get http://www.birdmanbrewing.com/accuflex-bev-seal-ultra-barrier-tubing-3-16-id-100ft-free-shipping/ Zero flavor impact, and I'll never go back to anything else. Some people don't like the rigidness, amount you actually have to use, and difficulty getting them on...

Fyi, I talked to shaun when that first came out, and it's not the recipe. He helped the author along to steer him in the general direction. I've had Everett many times, and is probably my favorite beer. I wouldn't bother reserving the dark grains on this beer till the end. Everett has an...

Low abv

Geez Denny, it's not a fad. It's just a healthy amount of whirlpooling, intense amount of dry hopping and higher calcium chloride to sulfate ratio. It's just another interpretation of a hoppy ale. It creates a soft bitterness, tons of flavor and aroma, and a pillowy mouthfeel. What's so bad...

So true. So many misconceptions from people who haven't even tried anything from here, and just go by what they read, and a few pics. Nobody wants to drink a beer with chunks floating in it, and we in NE don't produce that stuff like that. Breweries that do are completely missing the point.

Sounds like the only thing that'll satisfy him is some Pilsen malt, bitter it fairly high to offset the alcohol sweetness, and use WLP099

You're still missing some key advice that's been mentioned earlier. You need to treat your tap water to remove chlorine or chloramine. No way around it. There are multiple ways to do this. Unless I'm misunderstanding you and you're using spring water. Plus, without knowing what minerals are...

Get a packet of CBC-1, rehydrate, and add to bottling bucket. No worries on carbonation.

Does Hill Farmstead ring a bell?

Most of these VT breweries that were mentioned are just small by nature, and the intent isn't to under-produce. Naturally, of course comes the fever to get something that isn't available all the time. Lawson's is Sean brewing on his property in a small maple shack he built. He had to use Two...

In

I don't have them, and they're expensive, but I think they're the best. I'd love to get the flow control version. Maybe someday. You'll see them a lot around boutique/smaller breweries. The flow control version has the best controlled pour out of all the manufacturers. It's great for...

I just wanted to say I wish I had a tenth of aj's mind...lol. Thanks man for putting up with all of us dummies. We're lucky to have you on here

Just tapped one using Galaxy only. I'm getting a touch of funk along with some tropical fruity notes. The slightest bit of tartness, and it gives me an impression of pineapple. I had a pretty old vial, and stepped it up a couple of times, but once it was stepped up it had to sit for a couple...

I want to say it's carbonic acid bite from the 30 psi for 24 hours, but I would think it would fade after those 6 days at 10. I stopped doing that a while back and just do a slow carb at serving pressure, and I find my beers are much better. Maybe some people are more sensitive to tasting...

My guess would be besides the low temps, how about both of those beers only using 2 row and the other was pilsner? Maybe throwing in some other less fermentable grains in there (crystal, carapils, wheat, oats) could help with the over attenuation?

The one thing that will improve about most dark beers is to give them a lot of conditioning time. Most of my Porters/Stouts sit in a keg in my basement for about 3 months. I sometimes read on here how people give their dark beers a few weeks and I cringe. I always find the wonderful...

Don't bash me..lol, but I have to agree with specharka. Of course I'm a little biased being on the east coast, and I've had some amazing stuff from the west, but my palette prefers the liquid gold coming form Hill Farmstead, Tree House, Trillium, Alchemist, Lawson's, Bissell Brothers...etc. It's...