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we have stepped up our bottle cleaning to eliminate any possiblity of that. We even bought a fancy bottle sprayer to help clean them

usally brew in the same place. We have made probally 50 beers or more and it has only turned up in about 4 maybe 5 of them. We have gone through our routine several times to figure out what is wrong. We have had 3 of them turn out rubbery since we switched over to a converted keg for o brew pot...

we filter the water before we use it.

usally ferment around 69-70 F.

liquid yeast. usually wlp001. we always make a starter with a stir plate.

we use star san like we always have. We have not changed the way do things either it is really weird that it is random from batch to batch. It makes it a lot harder to figure out the problem really is because we are pretty consistant in our methods. It has been in a couple of different styles...

A couple of my friends and I brew together and we have made a lot of beer over the coarse of o year. We have had great success making good beer. Recently though we have had a few batches come out with a rubbery smell only after bottling though. Not sure what this could be coming from. It taste...

I have dry hopped several beers and the only problem I have come across is dry hopping for too long. I think that there is no real risk with dry hopping as long as you dry hop for 2 weeks or less. I like to like to shoot for about a week. Happy brewing!!

I have some simco hops wih seeds and some cetennial hops with seeds. I have had them in the freezer anyway to try to maintain freshness. I think it would be a fun experiment and I probally will try it.

do you think they would grow? Even after being in the fridge?

I got a couple ounces of whole hops from my LHBS and after using about half of hem in a batch I found seeds in them. What should I do? The only concern I really have is the weight being off because of the seeds weighing so much. Anybody ever come across this problem?

I did not wash the yeast but there was a ton of it in the primary and i collected mostly off the top of that cake. I was not going to pitch it on top of another batch I am planning on using that for the yeast to pitch for the batch. I have a little more than a week and a half before brew day so...

nice:) thanks for the input

I am about to brew a barley wine for the frst time and was wondering about using my yeast cake from an oatmeal stout that I recently made. I saved a large portion of the yeast and put it in the fridge. My question is... Should I add some starter wort to that a couple days ahead of time to get it...

how do you do test for you bicarbs and calcium etc.?

i asked the gut at my LHBS if that would be an issue and he said his understanding was, and according to the instuctions, you dont need the other stuff and still get ultimate utilization from hops and grain.

hey scinerd3000 when you add to your water do you add 1 tblspn even if you use 9 gallons total water for a 5 gal. batch?

I have all the other stuff like gysum, calcium carbonate and all that stuff but from what I understand you dont need to worry about all that stuff when you use the stabilizer. I am just tryin to make the process easy as possible.

Anyone ever use the 5.2 PH stabilizer by five star? I was looking in to it and was not sure exactly how you use it. I am brewing a 5.5 gallon all grain batch. WHat woulp I add to the water? I am using 9.3 gallons of water total for a 6.29 gal boil volume.:mug:

The recipe I am making friday has this for hop additions: .625 oz. Centennial for FWH,60 min., 45 min, 30 min, 15 min, and 0 min. This is a 75 minute boil and I am using whole hops for the entire thing. There is also a 1 oz. dry hop with Centinnials.... comes out to be about 66 IBU.....can't...