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So I broke out one of the old bottles this past weekend, just out of curiosity. This time, it tasted like an apple juice. This is the strangest beer I've made, it just seems to defy all expectations and gets weirder as it ages. I am considering trying this recipe again, to see what another batch...

And wouldn't adding carapils change the flavor a bit?

Oh yeah, definitely have been watching the temperature of the bottle conditioning and all that. Literally nothing has changed in the process from the first batches I made back when I started. The carbonating issue only started later on. Some of the recipes are different, as I like trying new...

Lately I have been having issues with carbonation in the bottles, which is strange because the method of carbing has been the same since I started brewing, and the first 10 batches or so were perfectly carbed. Then I started having flat beers even after months. To try to find a solution, I went...

So a friend and I just purchased 2 15.5 gallon brew kettles from Amazon with a sweet deal of the day price, seeing an opportunity to turn them into an all grain setup for cheaper than the pre-assembled all grain kits. I have been searching several homebrew suppliers, but can't seem to find a kit...

A very very small amount. Nothing that will really change your abv.

Sanitizing your hydrometer and putting it right into the bucket is the way to go. As a previous poster said, you don't waste beer that way. Plus there is plenty of room in there.

Can't go wrong with corn sugar, most of the flavor is already there. From what I've been reading on here, priming sugars don't really add much of a flavor. But I'm definitely not an expert on that. You could try maybe brown sugar?

If possible, pick up a small digital scale. You can get them for less than 20 bucks at any Walmart or equivalent large chain. It will be invaluable whenever you want to tweak recipes or instances like the one you mentioned. Granted I know that doesn't help with what you were asking, but if you...

This should get you to some relevant info, but probably not all of it. http://www.brewersassociation.org/pages/government-affairs/self-distribution-laws Just go to the PA link, see what you can dig out of it.

So I gave the bottles I had of this another taste test, I just didn't have the heart to dump them out. It improved a *little* but is still weird. It tastes more like a champagne now... This batch continues to baffle me almost a year after my last post in this thread.

Also please note I *did* look for other threads on this, but they are about a year old. Not that this would change quality or anything, but, any more recent reviews or info from people that bought them back then and still use them now?

Has anyone used any of the kettles or other equipment from Spike Brewing? Looking to upgrade to a full grain setup, and they seem to be price friendly, but I can't seem to find reviews for their products anywhere.

So we waited a month, and tried it again. It was still just as sour. I hate to say it, but this batch is getting dumped out... Something is definitely wrong with it. April through mid August, and nothing improves. Such a shame, my first bad batch.

This is how clear it came out. No signs of infection... Just totally stumped. I'm hoping you folks are right and it just needs more time. Its already been 4 months since the brew date, which is why I'm concerned with it...

Our OG was 1.044. FG was 1.004.

We did try it before going into the fermenter, and it tasted fine. I actually was worried it wouldn't have enough honey flavor at that point.

We let it ferment for 3 weeks. It did not still have chunks in it when bottled, but the yeast in the bottles is pretty present (also probably more noticeable because of how clear the ale is before pouring. Then if the yeast gets moved around it turns fairly cloudy.)

The honey boiled for 20 minutes. And the steeping grains were at 155-160, never higher than that.

It varied between 65 to 68, but never higher than that. Another point that may be noteworthy- after the hotbreak during the boil, there were large chunks of what looked to be protein boiling around in there. Never seen it that prominent before, but assumed it had something to do with the honey...