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The first few post a ways back said that the beer was probably young. I wanted to expand on that and say that when Acetaldehyde, is present it covers up the character, no, the subtle character of a beer. You can still taste the stronger notes, but the more subtle tastes are undetectable. I have...

I don't use a secondary anymore, but I used to. If you re-pitched, I would wait another week and take a gravity reading then. Wait a few days, take another gravity reading and see if its the same. If there is no change, just bottle/keg, whatnot.

what does the taste that all of your beers have taste like?

use this, and ferment at 72 or so. I would also under-pitch to stress the yeast a little more. White Labs - WLP300 Caramel is pretty easy flavor to get I think. Crysal 60 has a burnt sugar/carmel taste.

oh, ok. I would go stainless. I have left some brass in water before and it had a definite metallic odor after a few days, and the brass turned black. It could have been from the chlorine in the water, larger contact area, who knows for sure. i tossed them and bought new ones. Personally I...

if its for a few hours I couldn't imagine that there would be a flavor impact. I wouldnt worry in that case. I just wouldn't store it in brass long term imho. I used brass in my home brew gear since '92 and I haven't noticed any effect whatsoever. I think your good to go.

if you are wanting to buy, there is a feed store in euless that I got mine from for 30 bucks each. Also, homebrew headquarters sells used kegs. http://www.homebrewhq.com/ProductList.aspx?CategoryID=181

I used to use brass, but I am slowly phasing it out in my brewery. I don't think that there would be an issue, but for 20 bucks you could buy all stainless and not have to worry about it. I get all of my stainless barbs and such locally at mcguckins hardware. the guys at grainger said that they...

Bottles in boulder had some last I checked.

I know this thread is super old, bit I got the raisin taste again in a stout. I think i uses the same fermenterin this brew as I did with that old one. I got 85 percent attn and a raisin taste. So, after 3 years its probobly an infection. I guess its time to retire the ol ale pale after 10 years...

Where do you get your bottles from?

I would be interested to know if you hit the fg number I have up there, and what your mash temp was.

I keep my beer in the primary for abt 1 mo also. I had a barleywine in a primary from 11/2/06 to 2/18/08 and there was a bit of brothyness to it. Haha!so, I can say for sure ovwe a year in the primary is too long at an og of 1.117. I'm not so sure abt 6 mo, depends on the og and style. I...

6 months may be to long. I would xfer to secondary after one mo and then let it sit for the next five.

I figured this out with tastybrew based on those specs. Use bravo instead of Chinook. I have read some of Andy Tveekrem's recipes, and I think he likes to use late substitution for hops. You should also check out the brew monkey interview with him, specifically the part about high abv beers...

I would try one tomorow.

Drink some, see what it tastes like.

I use pellets for dry hopping because the "Lupine(sp)" glands are crushed and more readily accessible. I put the pellets in a boiled hop sock.

Here is one, but I haven't ever brewed it: http://www.austinhomebrew.com/product_info.php?cPath=178_452_46_42_160&products_id=339 I did a Coors type beer for my very first homebrew. 1 oz hops, 8 oz rice solids and 3 lbs of extra light DME. Threw it all in a pot with some water for 30 min...

In my opinion, I would use the Laaglander light malt extract, and seep some flaked barely with your grains. I dont know if you are seeping flaked barely or not.