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I like stickin’ it to the revenuers.

Potassium sorbate is not vitamin c

How about posting (or linking) a few AG recipes you’d like to convert? (I’m a concrete example guy)

Well, yeah, I did me a hole. That’s all I’ve got to say about that.

Were you wearing a hoodie?

I had a capper like that once. Eventually it started giving inconsistent results. Probably, over time, the bell got slightly deformed--probably made from some cheap, soft metal.

I started brewing about 5 yrs ago. Like most everyone, I started with extract kits, poor fermentation temperature control, and bottling. My first few beers really sucked. Then I jumped on fermentation control fridges, AG BIAB, wort oxygenation, starters, and a full-on keezer setup. With...

Perle for bittering and Saaz for late addition is a super-yummy combo.

8oz of free Citra SCORE!

As I'm sure you already know, boys don't mature until they're about 40 years old.

C'mon, not even a vague description of the flavor? "Stale"? "Plastic-y?" "Vegetal"? "Peppery"? Oh, and you said your friends couldn't help you name the flavor...but did they even taste the flavor?

Yeast ranching

If the thing could make you a finished beer faster and cheaper than running down to the liquor store, I could see some kind of a market for it. I mean, it would need to kick out a decent, cold, fully carbonated beer in less than 3-5 minutes. Hmmm, what about that beer powder stuff I read about...

I too would like to know what temperature it's been fermenting. If you have a control system for that, maybe bump it up a few degrees. If not, move the carboy to a warmer place. Do you see any activity at all in the carboy? Has all the yeast flocced out already? You can physically rouse the...

I "sugar-speise" my 5gal cornys with about the same amount of sugar (approx. 1/3 of a full carbing charge). I wouldn't bother with the CBC-1 unless I made some 10%+ monster and/or it sat in the carboy for weeks and weeks, I just rely on the yeast already in the beer. I give it 3 days at room T...

LittleRiver is right, you don't need (or want!) the strainer basket. It limits your grain bill size, and if it's one of those ones with a bunch of like 1/4" round holes it (rather than a true mesh screen), it will limit circulation of water in the kettle and take FOREVER to drain. I do...

One simple option that no one has yet mentioned--and this may work if you think the hoppiness truly is already on the high side--is to dilute with additional water at bottling time. Dissolve your priming sugar in a quart (or more, depending how strong you want the finished product) of water...

Would severely limit your max IBU's...but then, whatcha making?

I'd eat your pu… No wait, that came out wrong. I'd swallow your saus… I mean, um, uh...looks good to me!

Looks like you're on it with sanitation. As many have said, fermentation temperature control is your next big step. With that, you'll go from "hit or miss" to "hit or extra-base hit." FWIW, I don't believe in "extract twang." I call it "poor practices twang" or "beginner's twang"--and it...