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I don't disagree with your process - however that exact process is giving me some off-flavors. I believe it is because either: a) I get much more hop utilization than expected out of my 60min addition (maybe my boil-off calcs are off, or something else - as Yoop mentioned; maybe sulfates too...

There has been much research and studying done about building up water profiles for crafting specific beer styles; J.Palmer and C.Kaminski have written an excellent book on the topic. Some beer styles and water profiles are very compatible, but i would doubt that someone in Burton-upon-trent...

I use campden tablets to get rid of chlorine. If you use bottled, aren't you concerned you aren't giving your yeasty beasties the micronutrients they deserve?

Fresh or frozen strawberries? I made a strawberry/vanilla cream ale with frozen strawberries and didn't get any tartness...the strawberry really only presented itself on the nose.

Thank you for your response Ms Yooper. I do check my mash pH and find it tone in the 5.2 to 5.4 range. I'll cut he sulfate to less than 100. I suspect oxidation as part of the dry hop process as being the main culprit.

I use city water as outlined above in a previous quote. I actually am a chemical engineer in the water treatment business, so i am pretty confident that water is not the issue.

My water is as follows: Calcium: 6.00 Magnesium: 1.00 Sodium: 3.00 Sulfate: 7.00 Chloride: 1.30 Bicarbonate: 22.00 My target profile is as follows: Calcium: 75.00 Magnesium: 5.00 Sodium: 10.00 Sulfate: 150.00 Chloride: 50.00 Bicarbonate: 35.00 I will get close to this by adding the following...

*sigh* I specifically didn't want to go into this and thought i mentioned as much in my original post. By talking about past batches we are missing the point of this post. A few quick points: - By hoppy, i don't mean bitter. I mean a lot of hop flavor and hop aroma. As Yooper mentioned the...

I have been having a hard time making hoppy beers. Malty beers have all turned out wonderfully. The last two IPAs have turned out awful. I added bittering hops at 60 and the usual suspects at 15, 5, 0 and dry hopped. Did all the right math to get the right IBUs. Followed a sound process...

So my spot has great morning sun, gets light from 7:00AM through 3:00PM, and has several cubic feet of amazing soil. Just first season blues?

I think that is wonderful. How can you help me get my little pissers to be as big as your'uns.

I'm in the ATL area as well - my Centennial is barely a foot off the ground. It does not appear to want to climb onto my guide wire (it is a synthetic 5/16" rope with plenty of 'roughness' for the bines to lock onto) Wondering if i should clip some of the side shoots to encourage the main...

The length of time hops spend in boiling conditions determines two things: 1) degree of isomerization 2) which volatile organic compounds (flavor and aroma) are boiled off

Damn -- it didnt taste infected...

Its been a long time since i last bottled, having switched to kegging. I did a 1 gallon batch of hefeweizen and decided to bottle it. When the beer went into the bottles with the carb drops, it had some bubbly foam on top. Per the instructions on the bag of carb drops i used 5 for "well...

There's zinc in yeast nutrient. From what I understand zinc is very important to healthy yeasties

Also - i already mentally had the dogs at the pound and a second kitchen addition installed in my basement until i got to the end of this article

hook line and sinker you stinker.

Wet blanket guy here. This may not be what you want to hear, but its worth saying. If you are an alcoholic, don't hang around bars. I don't think hanging around a homebrew site is such a great idea either. Make these cuts cleanly.

WLP009 comes from Coopers.