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I recently brewed a hybrid Best Bitter (a Best Bitter grain bill hopped with Chinook and Fuggles). It tastes pretty clean and delicious with one exception: due to water and/or equipment issues, it has a metallic-y finish. I liken it to sucking on a Penny; my wife said it vaguely reminds her of...

Hi All, I currently have an Oatmeal Stout that I would like to leave on the yeast cake for 3-4 weeks, and then age/mature for another several weeks before kegging. I currently use my with a Johnson controller to control fermentation temps. I would like to know: (1) at what point I can...

Hi All, Just a quick question: Do regulators prevent the flow of gas from the keg back into the tank? (Now that I write it out, it sounds stupid; I assume the tank pressure is much much higher than whatever is in the keg, right?) Here is why I ask: I had a beer fairly well carbed in a...

I'm just getting started down the custom water profile path. I've read the primer, and I think I get the basics with respect to stuff like mash pH and chloride:sulfate ratio. I don't have a great source for RO or distilled water, so I try to make my tap water work (with some minor additions...

Hi All, I've been sort of half-following a recipe for a modified Special Bitter. Using Wyeast 1098, the recipe calls for a 5-7 day primary at 66 degrees and a 7 day secondary at 60 degrees. Because I'm having a party at the 14 day mark (and my kegs and fermentation share a fridge), I have...

I've been brewing on-and-off (more off than on) for about five years now. Over probably 10 finished batches of beer, I've had two batches that I considered undrinkable. Both had a similar issue: a flavor that I was inclined to describe a "plastic-y." I had guessed this was due to high...

Hi All, I'm brewing a special bitter this morning and see that my generic recipe calls for 1.5 tsp gypsum addition (in 9.4 gallons). I've already calculated the additions needed to mimick London water (which includes 2g gypsum). Should I add additional gypsum to my London water as part...

I'm getting ready to brew a bit of a hybrid ale, based loosely on a Special Better recipe that I trust. But I was hoping to add a little deeper hop flavor. The recipe calls for the following additions: 1/2 oz. Chinook @ 60min. 1/2 oz. Fuggles @ 30min. 1/2 oz. Fuggles @ 0 min...

Short Version: How long should I wait for a basic all-grain IPA reach its peak flavor? Long Version: I recently brewed a basic all-grain IPA and had some flaws in the process (low efficiency, hot fermentation, etc.). I'm about three weeks in and the am not happy with the beer's flavor...

Hi All, I was considering picking up some 5/8" OD soft copper tubing to sheathe my beer lines in the tower, hopefully cooling them. To test the idea, I took about four feet of 3/8" OD tubing I cut off my immersion chiller and stuck it down through the top of the tower. So far, it the...

Hi, all. First post, so go easy on me. :mug: I just purchased a pre-made home kegerator, which came pre-assembled with 7' of vinyl tubing beer line. I'm planning to replace the line with Bev-Seal tubing. After looking into some of the threads on here regarding line length, however, it...