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For various complicated and plain stupid reasons I ended up mashing my 8lbs of grain (marris otter barley and some crystal) in the full 5 gallons of water resulting in a very fluid mash. What will the effect of this be? :confused:

Hi, I keep tasting English ales with very pronounced Grapefruity aromas/ flavours which sends them totally out of balance masking any malt flavours present. What gives? Any chance brewers are using aroma oils or some other tricks? A bad trend I say. :mad:

So from my latest batch of all grain brown ale I'm getting slight sesame oil odours. Anyone got any ideas where this is coming from? (recipe - pale malt, crystal malt and goldings hops, dried yeast). :confused:

After brewing my 1st all grain batch, a brown ale, I noticed some apple odours and an appley taste. Any ideas where this comes from? On the subject of odours, my second batch which I have just sampled from the fermentor had a slight sesame oil smell. Apart from these 2 things everything else...