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Quick update, brew went extremely well. Went with my original mash schedule. Take the numbers with a grain of salt as I wasn't too cautious with accuracy as I was pretty well into it by the time I got done and the hop oils might effect the measurement a bit each time. 16 Brix/1.064 @ 7 gallons...

13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 % 1 lbs Vienna Malt (3.5 SRM) Grain 2 6.2 % 12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 4.6 % 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 3.1 % 1.00 oz Amarillo [8.20 %] - First Wort 60.0 min Hop 5 22.5 IBUs 1.00 oz Simcoe [13.00...

Found the FW mash schedule usually keeps things nice and dry and I figured it should play well with some esters from the 200. Though again, I'm not tied to anything except what I've got laying around. Slightly disagrees with what Bob is saying I can up the IBUs a bit more I guess. Thrown in...

Yeah IPAs have been the style that has been my curse for a while. Other beers, english, scotch, berlinerweisses, easy. Something always seems to go weird, aroma disappearing is a large one. Figured a hop burst might be worth a shot. Est Original Gravity: 1.065 SG Est Final Gravity: 1.012 SG...

Don't have any Columbus, I've found I like the FWH better in the past, but that just may be confirmation bias. I'm going with what I happen to have on hand, which is a pound of amarillo, 2 oz Simcoe, and 1 oz 342. I can pick up more hops from the store if need be for the dry hopping. Playing...

I think I just put in an arbitrary time, will probably be closer to a week.

Would love some advice on this recipe, brewing it tomorrow probably, I upped the volumes because I'm expecting a lot of absorption from the hops. Type: All Grain Batch Size: 6.50 gal Boil Size: 8.93 gal Boil Time: 60 min End of Boil Vol: 7.80 gal Fermentation: Ale, Two Stage 14 lbs Pale Malt...

Ok so I just had Stone's 11.11.11 and it tastes eerily similar to a beer I've made in the past. ------------ Amt Name Type # %/IBU 4.0 oz Special B Malt (180.0 SRM) Grain 3 2.0 %...

Throwing this out there, I saw some discussion in this thread about using Saison II from white labs. The consensus seemed to be that it would attenuate too much and ferment out too dry. What about Saison I (565) that one doesn't seem to attenuate nearly as much. I've been wanting to do this...

So here we go, third try in a different section Basically trying to narrow down this issue and so far I've gotten little to no help. I've even brought it to other homebrewers and they were dumbfounded as well. It only happens with a few of my batches, some are extremely great, others do...

Ok, so I need to lower my ambients, I just built a fermentation temperature a few days ago. I'm not venting that much. I remembered there was little no aroma on this witbier even when I kegged it. I can't remember the other beers. It was 50% wheat. 6lb in the batch. And then I added about...

So here we go, third try in a different section Basically trying to narrow down this issue and so far I've gotten little to no help. I've even brought it to other homebrewers and they were dumbfounded as well. It only happens with a few of my batches, some are extremely great, others do...

Yeah already looked at all the sites with those descriptions, none of those fit too well. There's a reason I'm asking here, as in one of my theories is a dirty CO2 supply.

Basically didn't get much help earlier because I don't think I described it very well, or mislead people. So I'm rewriting it here. Last (really) good batch was back in February around the super bowl. Since then have brewed multiple beers that have all had a very similar issue. The hydro...

Also any idea on how to recover this last batch? I was thinking of adding in some coriander and orange peel to this keg, and then transfer over to another. Since all the aroma was lost from those.

I did the Haus Pale Ale back in February (3 weeks before super bowl) and it came out as one of my best brews yet. After that, none were really as good, brewed his IPA and all the hoppiness was gone (I can kinda blame that on the horribad Sulfate Ratio). But again, in my witbier the oranges and...

Also just adding, I've had many brews in the past using this water that have turned out perfectly fine, it has been a more recent event.

So I'm trying to narrow down where in my processes I've been going wrong, I've had beers in the past that are perfectly fine. First off here has been my current set up recently. Hoboken Water Profile: Aluminum ppb ND-177 Chloride ppm 71-110 Hardness (as CaCO3) ppm 64-102 Iron ppb 65 Manganese...

Basically trying to put together this recipe while my IPA is bubbling away. I want something that will finish up quickly without having to wait for too long for some of the flavors to settle. Trying to decide between White Labs 500, 530, 550 Recipe: Amber Belgian Strong Brewer: Asst...