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Like trub from the bottom cloudy

A week or so ago I put an APA on tap and after the first couple pours I had crystal clear beer. I gelatin all of my beers, and am extremely careful about infection. Today I started pouring and the first few pours were crystal clear. I poured another beer and it was a cloudy mess. The next one...

Update*** I decided to just let it sit and see what happens. I'm making progress. I checked the gravity again today and while its not much, it is progress. I checked today, day 12, and I'm at 1.037. My plan is to let it go for another week or two, hopefully to get below 1.030. Then I'll raise...

I've been a homebrewer for nearly 4 years. I brewed a Barleywine with an OG of 1.102. I used Omega Yeast - British Ale I - OYL-006. I made a starter that doubled in size. I used a blowoff tube because my 5.5 gallon batch became a 6.25 gallon batch in a 6.5 gallon fermenter. At day 3, I checked...

I only have one carb lid, but it usually stays in the keg until I need it again. Then I just switch out the kids and purge the o2 with co2.

I have one. I use it every time I keg. It basically turns your keg into a bright tank. I just crank the pressure up to 15psi and let it sit for a day. Then it goes down to serving pressure. I can keg a beer one day and drink it the next. Its probably the single best piece of equipment I've...

I put together a very similar recipe and am planning to brew it tomorrow. How did this turn out? I have a friend who owns a brewery. When he adds coffee to his brews he adds the whole bean, directly into the secondary. I asked today and he uses cacao nibs in the same way. I have tasted his...

yeah my goal is to just sweeten it up. I ended up adding a quart of the hooch. It tasted great still, but when it carbed up in the keg it tasted like a dry champagne. I'm going to add some juice concentrate.

I have a Cyzer that has been aging for about 6 months. It has finally mellowed enough to where the hot alcohol taste is gone. It fermented dry to .998 and is at about 14%. I have a friend who made an Apple hooch, by throwing apples in a 55 gallon drum with water. He threw yeast on it and let it...

Reading through your posts, do you think more Mango would have produced a stronger Mango flavor? I have done several fruit beers, but haven't done mango yet. Most of those I have used fruit in the primary. This one I am only planning to use the fruit in the secondary, but have read that only...

Ok I just read up on some common off flavors, and I taste Banana. So its a fermentation temperature problem. Would dryhopping cover the esters up a bit?

It just tastes bad. I don't taste any diacetyl or any aceteldehyde, but other than those two I can't taste other off flavors. The first time I made it, I dumped it because it tasted under feremented and young. This time it still tastes young and its been in the keg for nearly a month. I'm just...

I brewed a pale ale with Centennial as Bittering and Denali as Aroma. The beer turned out terrible and the worst part is I made it twice with terrible results both times. The first time I kegged it after 8 days, and thought I didn't allow the yeast enough time to clean up. The second time it...

I’ve used plastic buckets for almost everything I’ve done. I’ve never had any issues as long as the buckets are kept clean and sterilized. As for the Honey, if you find a place let me know. I’m always looking and have been mostly unsuccessful.

That was exactly what I thought of when I opened the keg. It’s too bad I can’t recreate it or I could make bank on the next season. Lol.

The beer tasted great. No off flavors, but it was a gin infused ipa with a heavy gin flavor. That could have covered up any off flavors.

I opened an empty keg to clean it and found this weird film across the inside of the keg. It looked like something straight out of a sci-fi movie. The keg had only been empty for a Day. Any ideas as to what it could be and whether or not I should hear treat my keg?

Will this work for bottle conditioning? I'm worried the alcohol from the gin may kill the yeast if I add it at secondary.

It does have a distinct caramel flavor. I haven't cracked open a bottle yet. Any tastes I've gotten were from when I was bottling. So it may not be as hot as I originally tasted. This one ended up getting forgotten about in secondary. It sat for quite a while before I remembered to bottle it.

It turned out pretty good. It had a much lower ABV than expected. Ended up only being around 6%. It also is mildly hot. It'll be a good dessert wine, as it is very filling.