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your yeast was stressed out. probably to hot during ferment. dont dump it, the smell will age out. https://www.homebrewtalk.com/f39/never-dump-your-beer-patience-virtue-time-heals-all-things-even-beer-73254/ Lots of brewers set up a fridge with a temperature control unit (johnson A419 and a...

http://www.brewingtechniques.com/library/backissues/issue2.1/garetz.html excellent article on hop storage and deterioration. also includes acid loss calculation and links to tables for different hops and their loss rates.

Phenolics can cause a range of smells from cloves to what some would call a "plasticy" smell. What was the recipe you used? what temperature did you ferment at? was the temperature constant? What yeast? My guess is you didnt have perfect yeast health and it caused some crazy smells. These should...

sounds pretty standard. was it particularly hot when you did your boil? were you outside on a dry day? evaporation rate can change dramatically with minor changes in relative humidity or temperature. basically there are 4 factors involved in evaporation. 1 - exposed surface area. 2 - heat (hard...

Everything i have read says your looking at a couple of cups more absorption (depending on recipe ect ect) with leaf hops versus pellet hops. Dont think ive ever seen an exact number. As far as loosing three quarters of a gallon, you may want to check your evap rate (was it warm out? did you use...

back in the day they used to tax beer based on a hogshead (54 gallons). the better the beer the more the tax. since the currency of the day was shillings you get the 60, 70, 90 shilling designations. Read the links below for a bit better description...

Youll probably have neighbors knocking on your door asking what smells so good. I havent met anyone yet that doesnt love the smell of boiling wort.

make sure your not washing your glasses with a spot free agent. Stuff like Jetdry will inhibit head formation and retention after a pour. https://www.homebrewtalk.com/f35/get-rid-jet-dry-coating-147501/ normal dish soap handwashing in the sink and a good rinse.

Wheat benefits well from this type of procedure due to its high protien content, and lack of enzymes. Any grain that is not well modified (modified vs unmodified grains would be a good thing to research as well.) benefits from a protien rest in order to break down the protien chains. This will...

http://thankheavenforbeer.com/2010/03/08/how-to-brew-2-0-step-mashing/ Step mashing allows you to do a few things that single infusions dont. If you really want to understand what he's trying to accomplish with the multiple temperature steps do some reading on protien rests and saccrification...

good point hightest. I think ill cut out the grape juice. I just talked to the guys at my LHBS and they suggested the same thing. maybe cut the honey down to like 15lbs too.

changed the recipe up top. 20gal honey, 5g potassium carbonate

I figured id do 5 gallons mostly cause thats what im used to with everything else.

Ive been wanting to do a mead for a long time and ive finally gotten around to putting one together. Would apreciate some advice on the recipe. 20lbs honey 1gal pasturized apple juice (no preservatives) 2 cans frozen grape juice concentrate 1.5 tsp pectin enzyme 1 tsp yeast nutrient 3gallons...

just drop it in? any aggitation or anything?

how much pectin enzyme would yall use for 5gal of cider? Ive got a batch of apfelwein that i used whole cider to make and it hasnt cleared a bit. (been about a month in the primary). Its just 5gal of cider, champange yeast and 2lbs of dextrose. It is still fermenting a little, i just wanna help...

I wonder if you could use a malolactic yeast at the end of your ferment ( i think the whitelabs one recommends 5 brix) to get rid of some of the twang youd inherit from the cranberries. May allow you to backsweeten a little less at any rate. Not sure what this would do to the overall taste. I...

I would pull off a small sample and sweeten it to taste then use that proportion for the rest of the batch. It all depends on how sweet you want it. Lactose would be good as it wouldnt reactivate your yeast.

I went up to Art's today before work and I gotta say im very impressed. Tons of selection, awesome prices and Art really knows his stuff. in the 20 min i talked to him it was very obvious to me that this is a guy who has been brewing for a very long time. Right now he has used corny kegs for 25...

Howdy from Pleasant grove! I just started brewing a few months ago, got a few batches done and a keg in the fridge. If you utah people ever have a get together let me know!