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I am sure you think this is funny, but I got nothing at all out of what you just "wrote".

Wow, I expected better from you, Revvy. If this was supposed to be funny, the sarcasm does not come through very well.

Oh ya! IMO is proper grammar right?

because its really annoying having to google it and still not be able to figure out what the heck you are talking about. How lazy do you have to be to cut 12 letters off of a sentence? Its confusing, it does not clarify or help relay information well, which is what this website is about. Most of...

What is BDSA? I hate acronyms...

How much yeast did you pitch? Starter?

How long has it been carbonated? How did you carbonate it? If you did the shake method, the keg might be just be beginning to be fully carbonated.... OR, if your keg gets colder and the pressure stays the same it will make the beer more carbonated. Other than that, I can't think of a reason...

That was an annoying read.... let me sum it up for you, your beer is fine!

Smell it

How much bleach did you use? Did you dilute it? I have been using 1 oz vinegar and one oz bleach in five gallons of water to sanitize my fermentors... I know people that are super sensitive to phenol flavor/aromas. I ave always wondered when someone was going to be able to tell that I use...

So, here is an update on a beer I brewed 7 days ago: I wanted to experience the effects of a single hop addition at flame out. 1 gallon batch 2row 88% Crystal 20 12% 1.046 OG 1.010 FG 2 oz Chinook 15.6% aa. Added at 178, temp dropped to 175 after hop addition at 2:40, 168 degrees at 2:45, 165...

I want to add a couple regulators...found these...http://www.surpluscenter.com/item.asp?item=4-1489&catname= After deciding to buy, I have come to realize that these say maximum psi 300, I am thinking that it might not be safe to use with CO2. I remember reading a thread that recommended and...

Where did you try it on tap? I always ask for it when I go to a different Rogue brewery and am always heard that they don't serve it on draught. I can't bring myself to pay 15 bucks for the bottle after all the bad reviews I have heard. I might spend 5 on a pint though....

I heat up the mash water, add to mash tun then add grains. This way the mash tun is nice and hot and I can always hit my temps perfect. That simple....

Wow, another guy on here is having the same problem...https://www.homebrewtalk.com/f127/sour-mash-ale-381421/ I have brewed a few berliner weisses using the sour mash method, they have all fermented vigorously and have dried out to 1.004-1.007. I even had one that was ultra sour and the yeast...

You don't have to bag the grains and squeeze them, you can just continue to sparge..... Or just plain BIAB....

Thanks b-boy, I will look into it, then.

So, how is calcium carbonate properly added. And how was it wasted? All of the books I have say to add it to the mash and 1 gram =106 ppm calcium and 147 ppm bicarbonate.

Okay, brewing just seemed to get way more complicated for me... I am reading up on water adjustments, I would like to adjust my water to have a more mineral-y profile similar to Burton on Trent. I use well water that I think is considered hard, but I have no real evidence to support that. It...

You could take half of the grains out and add extra extract, or you could add more hops and up the IBUs and hop flavor to balance out the residual sweetness. At this point it will probably end up being cloyingly sweet. Or you could add some chocolate malt and brew a porter....