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I've been getting these off flavors in all my batches so far. It tastes/smells something like medicinal/band-aid/plastic. I've already read quite some about off flavors on how they occur. Some say it's the water, some the oxy-clean, etc. The strange thing what happens with my batches is, that...

With the recipe I've got now (85%Pilsner, 6%Caramunich, 9%Candi) the software I use tells me I'll need 3 packages of WLP500 to reach 1.56million cells/ml/P... 3 packs for 2.37gal with OG1090 is way too much, ain't it? I'm not so sure where I go wrong.

For my next brew I'd like to brew a beer with a higher ABV. Been brewing IPA's but wanted to try this out. I'm looking for something like a Tripel/Quadrupel/Belgian Strong Ale. I hope you guys somehow understand what I'm aiming for, a Belgian Trappist beer. The recipe im thinking of: 70%...

Been brewing an IPA two times. Both of them had this simillar 'mediciny' taste on the background. I don't really like it and want to get rid of it. Ingredients: 4.5gallon, pale ale malt, caramunich 1, oat flakes, simcoe, citra, cascade, safale us-05. I'm fermenting in very small room with...

I would like to achieve a hoppy tasting and smelling IPA. To compare, I'd like to achieve what brewery 'De Molen' creates with their 'Vuur & Vlam' IPA. I don't assume you guys know this beer since it's a Dutch brewer, they do export most of their beers though. On the label they describe the used...

I'm using brew software which calculates the amount of water needed for my 5kg grainbill to reach the OG of 1060. I need 20L mash water, then rinse out the last sugars with 9L batch sparge water to reach the 1060. Quick question: Let's say I will use 15L of mash water instead of the 20L, then...

I'd like to brew a NEIPA, the water profile is kind of important when brewing this beer as far as I have read. Also, since I'm still kind of new to brewing, I'd like to get started with adjusting my brew water. I've already been reading some about this aspect. For as far as I know there are...