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Thanks man. I should look at it like that. Beautiful beer.

US-05 yeast

12lbs Maris Otter 1oz centennial 60min 1oz centennial 30min 1oz centennial 15 min 1oz centennial flame out 1oz centennial dry hop Turned out fantastic. Honestly probably my best to date. Kind of bums me out when I think of all the elaborate recipes I've done:)

I just tried this beer after 2 weeks in the bottle. This beer turned out fantastic. Didn't add anything to the original recipie.

This x 10. So true and very funny

Was it kegged or bottled conditioned? A buddy of mine just had the same issue with his stout that was bottled conditioned, he said he tasted alcohol. He let it set a couple of extra weeks and he said it really mellowed out. Not sure if that's your issue or not.

I cold crash at 34 degrees for 5 to 7 days. And yes bring I bring it up to temp for about 5 hours before bottling.

I had to go to lowe's or Home Depot to find the paint strainer bags.

Will be making one small change in the future. I'm going to use 5 gallons instead of 6 for The initial mash. I don't boil off nearly what I think I will. A hard boil with my kettle I only boil off around .5 gallons in an hour.

I mash in my kettle. I always mash with 6 gallons of water regardless of grain bill and then use 170 deg sparge water to bring up to desired pre-boil water. I squeeze bag hard after initial mash and after rinsing grain bag with sparge water. Yes I stir after adding grain, stir really good too. I...

Almost exactly what I do. For simplicity I always use 6 gallons of water for my mash and then I bring up to desired pre boil volume with 170 degree sparge water. Always get 75 to 80% eff. Easy and effective.

I've mashed 12lbs of grain in a 5 gallon paint strainer bag in my 10 gallon kettle with ~80% eff. On a 60 mash I stir at beginning, .5hr, and at end. I'm not bragging at all just saying maybe something else is your problem.

Brewed five (5) gallons of a holiday red today. Can't wait!

Do you have a particular brand you like?

q

That's what I mean. It's hard to find out that information. I'm doing all-grain now so I was hoping that somebody would chime in that uses bottled water. Just a temporary solution to a bad problem.

Bump

Hey guys need some advice. I just relocated from Utah to Pueblo West CO. I've made two batches of beer since I've been here and both turned out terrible, with an odd aftertaste I'm fairly certain that its from The chlorinated water, water also may contain chlorimines but I'm having a hard time...

Thanks for the replys guys. I was originally going to do 2 tablespoons of allspice but it sounds like teaspoons would be more like it. I really don't like ginger and I believe allspice has a little ginger in it so I better tread lightly.

Anything guys?