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The other issue is that chilling your wort quickly becomes more important. If you figure that at knockout, your beer will become more bitter the longer it sits, given that 10 gallons takes longer to cool given any average cooling technique, it is vital to take extra steps to get the temp down.

Someone stop me. Lagers take much longer to ferment than regular beers. For these beers, you should be taking a gravity a gravity reading pretty regularly. Since I pitched warm (bad I know), I had to do a diacetly rest. To know when to do the rest, it is vital to know when your beer is mostly...

One addition to add, other than a great starter, is that your overly bitter/harsh lager may be a result of water hardness. Our water is very hard, and use of city water makes the recreation of those luscious german helles or chzech pils nigh impossible. The best way to accomodate, other than...

Hello Petemac' The "my beer tastes sour" issue is difficult as an early off flavor may not indicate a problem. If I were in the neighborhood, my first inclination would be to get a taste of the beer before diagnosing. I wish I could visit you in the U.K. (as I did a semester abroad there and...

Hi John: To chime with the others, don't worry. However, as to what's going on, here is a bit from my experience. If you brewed the beer within parameters (observed proper cleaning and sanitation, followed the recipe, and used standard brewing procedures), fresh brewed wort can taste awful and...

Lol, just getting on HBT, and found one of my hom(brew)ies. Had to comment.

Hey Rod, we are doing another one at the end of the month.

Hello from Sun Prairie... And though there may be better brews than New Glarus, Im finishing a 6-er of Staghorn, and damn that man can brew.

Greetings, I have had this problem with a recent 10 gallon batch of IPA that I dry hopped with pellets in the secondary. When I racked into the kegs, some of the hop particulate was also transferred. I thought this would settle into the trub at the bottom, boy was I wrong. In my experience, as...