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Been having a lot of issues with kegging my beer. The beer has that bad butterscotch taste to it. It’s happened just about every time I’ve kegged a beer. I’ve done 1-2 bottles of the same exact beer from the fermenter and the bottles turn out great, but the kegged beer comes out crappy. I feel...

So I recently had a Black IPA from Saint Archer Brewing in San Diego, and I loved it so I decided to try and make one. Any of you have any experience or advice for brewing this style? I have a recipe that I will throw out there for discussion. Cheers! Grain Bill: 10lbs Marris Otter 1lb Munich...

Fairly new to all grain brewing, but I wanted to try a whirlpool/hop stand for the first time. Any thoughts on this recipe? Grain Bill - Based on 70% efficiency 13 lbs Pale 2-Row .5 lb Crystal 20 .5 Corn Sugar Hop Schedule 1 oz Warrior @ 60 Minutes 1.5 oz Citra @ 10 Minutes 1.5 oz Mosaic @...

Just curious to everyones thoughts on diacetyl rest for ales. I am currently brewing an IPA and thought it wouldn't hurt to do a rest period 3 degrees above fermentation temp for a couple of days before a secondary dry hop in my keg. Any thoughts?

Good morning, So its been about 10 days of fermenting for an IPA and it just now started to smell sour/bitter. I checked it Sunday, and it smelled fine. I would like to be optimistic and think the beer isn't contaminated, but I am not sure. Any thoughts?