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If you use them for dry hopping, will you get any off flavors? Or worst case scenario, just not the flavor and aroma you were expecting?

I've got about 3 oz of some leaf willamette from last winter that have been in the freezer and I don't really want to use them in a boil since I don't know the aa. Was thinking I'd just use them in a secondary and dry hop... Can their flavor go bad or is worst case scenario that I don't end up...

Good point about over carbonating. Leaving at 17 would increase the volume of co2 in your beer.... Depending on what you carbonated to begin with.

I'm not an expert on this matter but I did some messing around with my set up recently. Try some hose clamps where your lines connect, they may feel tight but try to tighten them down a little more, could help. On the note of psi. I've heard if you use 1-2psi per foot of line you're good. So in...

Maybe spray all of your connections down w a sanitized solution and see if you've got a hole or leak anywhere. If you see bubbles, tighten, resell or whatever fixes the connection. Also, check your line for a tiny crack or hole, almost seems like its pulling oxygen in from somewhere. In my opinion

Haha I second this. Been there and there's nothing worse. It wouldn't hurt to own a siphon. I don't get a whole lot of sludge from mine but, as personal preference, I go into a secondary before I bottle/keg so I don't worry about it too much.

No problem. If you haven't already heard this 100 times, pick up a copy of John Palmer's "how to brew". Great book and is useful as a beginner and an experienced brewer

Don't mind some people's comments, I guess since everyone is such an expert they forget this is in the beginners forum. You will hear a lot of opinions on this topic and vtrookie is right, you'll find an answer anywhere. But I know how it feels to search 100 websites to get varying answers...

When you move the beer from the fermenter to your bottling bucket you want to avoid splashing and avoid anything that may cause oxygen to get in the beer, this will cause permanent oxidation of your brew. Find some food grade tubing, sanitize it, and hook it up to your nozzle. Let it fill the...

Interesting thought. Definitely could have played a role. There was a tv special on the history channel one time that dove into the history of beer; I bet wed find out answers on there... Or at least one mans view of the answer that made it all the way to film.

The German aspect is most likely the original reason. And now after so many years of light lagers, our taste buds have become accustomed to those flavors. There were only a handful of breweries that made it through prohibition. Our big 3 being the majority. Since they pretty much dominated the...

Not sure about the amarillos. Something in the same aa range but may blend well with the other hops is zythos. I've been very pleased with them... Just my thoughts. Interested to see what others say about the table sugar, I tend the stay away from it.

Second this statement. But it sounds like what you may have tasted was just green beer. I had the same issue and think it had a little to do with high fermentation temps, but more than that, I think I hadn't let the beer mellow out. Mine usually take 2 weeks in the keg then all flavors are in...

No high tech answer for this but I'd think a strainer bag or nylon hop bag could be placed somewhere in line between your vessel and your bottle. For example, when I rack from my secondary (carboy) after dry hopping (I let loose hops float in carboy), I use an auto siphon and just sanitize a hop...

Brewers and commercial breweries will use the term "condition" loosely to mean a couple of things. It can be used to describe bottle conditioned beer... Which is essentially beer that is racked into bottles and it naturally carbonates with or without the addition of extra sugars. It is more...

Your issue may be high fermentation temps. Is the flavor kind of fruity/estery? Was the 24 Celsius the air temperature or your beer temp during fermentation?

That's good to know. On the past couple beers I've made starters and am pitching the correct amount of yeast, according to a happy medium of mr malty and beersmiths yeast calculations. I'm about to keg the first beer that went thru primary fermentation in my temp controlled freezer, and I also...

This is a good point. A good process will yield a better beer, faster. My first fermentation temperature controlled beer is still in the primary, so I'm hoping to have the same results as daksin. Daksin, did you ever have to wait on beers? Or have you maintained the same process from the beginning?

I typically taste a pint every other day until I'm happy with the flavor. On average, I'd say it takes my beers about 2 weeks in the keg before the malt flavors really show through like I prefer. But I go straight from fermenter at 66-68 to a keg, then cold crash it. So 2 weeks from date I put...

I use a ranco dual controller and plug my freezer in and a simple heating pad you can buy from a grocery store. This is the first cold season I've used it but so far so good. Keeps my fermentation vessel between 66 and 68. The freezer is even located in an uninsulated garage with highs in 70s...