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What is the off flavor?

Wow! Phenomenal! The instructions are super, especially giving details for each part and where to obtain them.

1st year cascade harvest for me. 2 bines and I got only about 2oz after being dried. While I was picking I got a pretty classic cascade "citrus" scent all over my hands. Crushed a few in my hands after drying and they smell fantastic. Probably just going to throw them all into a batch of beer...

I will pitch the whole thing at peak, but it's looking like I am going to need close to a 1 gallon starter for a 5 gallon batch of lager! :confused: :(

Quick question: Looking to brew (my first) lager on Monday. Just got home from the LHBS, have all my ingredients ready to go. Just smacked the pack of wyeast 2007 (activator), going to do a starter tonight. Will it be ready in time if I brew Monday morning?

I'm convinced this is the case. I have made many batches, AG, PM, and extract, using both DME and LME. I have found that if you use LME, it needs to be fresh. A very concentrated boil seems to be connected also. DME is great, and I use it, but LME is not the enemy. Stale LME is the enemy.

Here's another way to do it: https://www.homebrewtalk.com/f39/how-best-clean-dirty-blow-off-tube-72754/#post759829

I was in the grocery store today and saw an old-school looking box of Pepsi soda. Turns out it's this limited time offering of Pepsi made with sugar instead of high fructose corn syrup. I picked some up and wow it tastes so much better than regular Pepsi. Anyone else hear/try this? I know...

Right-on. I have dry-hopped with Columbus before, and the beer tasted like a christmas tree. Very piney. You do get maybe a little bit of citrus, but nothing like centennial/cascade.

I would predict that with all these fruity/lime/wheat/energy/super-low-calorie type beers out there, people will get tired and start to turn back to 'regular' beer. I can see BMC predicting this and start pushing "core" brands and maybe even dusting off some old "classic" recipes and pushing them.

Why oh why is the end of the keg so good? Should I deny what this beer could? Here I am looking at a perfectly clear, beautiful glass of homebrew beer. It's awesomely tasty, clean, crisp, and not made hastily. Yet it's not too long before the keg runs out, With very little doubt, This is...

Add 3gal more for me. 10748 + 3 = 10751

Maybe this is a little off-topic, but I always do a small satellite fermentation in a beer bottle next to my main fermentation. I use a clean but not sanitized beer bottle. This not only allows me to take gravity readings etc without disturbing the fermenter, but almost always develops at least...

The people on this thread who are saying that Bud American Ale has "no flavor", "no hop character", or is the "same" as American Lager but just darker in color may need to just develop their palates. I have had this beer, and to say that it has no hop character or flavor is flat out wrong. My...

Wear a blind fold as you drink the beer. Or just put the bottles in the fridge for about a month. That usually does the trick.

I say, make two 5 gallon batches. One can of coopers, 2lbs of the DME, and enough sugar to bring it up to gravity for 5 gal. Dry hop with 2oz of the hops. OR, throw in 1oz of the hops at around 15 min and then dry hop with the other ounce. Of course if you can do 10 gallon batches just double...

But if I'm a half gallon short, that's like, FIVE BEERS. What if it's the best beer ever and you never are able to recreate the batch perfectly ever again?!? You are going to wish you had those five beers! LOL

I would not recommend it. I recommend making a starter to prove the yeast viability.

Go straight from primary to a keg. Let it sit in the fridge carbed for about a month, then bottle. Presto!