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Hey Fellas, thanks for all of the excellent feed back. This really helps. I have a few questions for a couple of you in regards to your response. See Below. *Psylocide: Would you say that the 30 minute hop stand/steep after flameout added to any of the perceived flavor and aroma you got out...

I am writing in regards to my latest homebrew which was a typical dry stout. I am wondering if I added too much roasted barley to the recipe. I had about 67% Marris Otter, 16% Roasted Barley and 16% Flaked Oats. It fermented for 3 weeks in the low 60s and has been in the keg now for almost 2...

I know there are probably some other threads on this somewhere, but I cant find any with clear answers to what I am looking for. I am looking to get some opinion on others experience with adding hops AFTER flame out and performing a sort of extended chilling/steeping process. My main question...

I just built my keggorator. I essentially used a 5 cubic foot freezer and built a wooden collar for it. I stained the collar and let it dry for 48 hours before I put the collar on the freezer. I am still smelling the fumes from the minwax application and was wondering if anyone had...

I just built my keggorator. I essentially used a 5 cubic foot freezer and built a collar for it. I stained the collar and let it dry for 48 hours before I put the collar on the freezer. I am still smelling the fumes from the minwax application and was wondering if anyone had experienced the...

This is barley, named after the essential ingredient for wort production..... Sent from my iPhone using Home Brew

Thanks for the tips fellas! Sent from my iPhone using Home Brew

I recently had a beer in Asheville NC that had a big garlicky, oniony and danky aroma/flavor. Has anyone brewed an IPA like this? And if so what was the hop profile like? Sent from my iPhone using Home Brew

Excellent. Thanks fellas for the quick responses. I need to keg this tonight and was definitely needing some feedback. Have a good one! Sent from my iPhone using Home Brew

What sort of off flavors am I looking for if it did become infected? Sent from my iPhone using Home Brew

That's good to hear. I know this is a silly question, with all the people drinking sour ales now, but if it were infected would it be harmful to consume? Also, when I sample it for infection, what kind of off flavors am I looking for? Sent from my iPhone using Home Brew

I haven't taken one and I'm not at home right now but I found a picture online that looks close to what I'm talking about. See image: Sent from my iPhone using Home Brew

I dry hopped my beer five days ago now with 3 ounces of pellet hops. After two days the hops began to settle off of the surface of the beer and it seemed to leave behind a whiteish oily film on top with bubbles up to a half inch in diameter that didn't go away. My question is, is it possible...

I dry hopped my beer five days ago now with 3 ounces of pellet hops. After two days the hops began to settle off of the surface of the beer and it seemed to leave behind a whiteish oily film on top with bubbles up to a half inch in diameter that didn't go away. My question is, is it possible...

Is this really a 90 minute boil, or is that a type-o? If it is a 90 minute boil, why? There are no hops added at 90 minutes and there is no pilsner malt making it necessary to drive off the excess DMS.

Has anyone else had any luck with the pineapple addition?

Well maybe if you did a 3 week primary, then moved to a secondary for adding fresh pineapple pulp/juice, that way all of the active fermentation has completed and it wouldn't matter at that point if the yeast were killed off. Plus I dont see the acid from the pineapple killing off the yeast...

Has anyone ever tried pineapple in the primary or secondary. I was thinkin it could taste good in a blonde or cream ale, maybe even in a sweet stout or porter.

Thanks dan for the reply, I think I'm getting a grasp on things

Can anyone lead me to any good resources on pitching yeast (ie books, websites, forums). I would like to educate myself more on the topic before my next brew day. I have heard you can turn out better beer if you pitch the correct amount.