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I attached a pic of Tasty Mcdoles water profile for hoppy ales, very similar to what I used. I used a yeast calculator and it was saying 1 was barely enough so I pitched 2 for good measure. I haven't been kegging long and the last 2 batches I dumped based on how they were a couple days after...

I used Tasty Mcdoles water profile for hoppy beers. He sometimes goes as high as 7:1 apparently.

Hey all, I recently brewed the Pliny recipe from Zymergy and it is tasting super green, not clean, not much malt profile. I brewed it exactly to the recipe attached on this thread, the only difference being that I did a 2.5 gallon batch and used 2 packets of US-05. I used distilled water and...

I fermented at 66 and left it free rise up to 70 after a week.

Fair enough. I wonder why I am getting that slight green apple thing going on? It's only been 2.5 weeks, should I just give it a lot more time?

Hey guys, I Brewed an imperial stout with an OG of 1.130, pitched 3 packs of US-05 and after 2.5 weeks it is down to around 1.042 and hasn't moved in the past week. I'm trying to get it down closer to 1.034. I tasted a sample of it and I am getting a flavor I believe to be acetaldehyde. I was...

Thanks man, super helpful tips. I definitely appreciate the optimistic perspective on such a stressful brewday.

1.115 and 1.130 were the gravity, my mistake.

Hey guys, I just brewed my first imperial stout and things went a little different then I expected them to go. First off, I over shot my OG which was supposed to be 1.115 and instead hit 1.130 somehow.... I tasted the wort and it is sweet up front but has an acrid bitterness on the finish...

So... I botched this pretty bad. I filled the keg to overflowing with starsan, I then pressurized it to about 10psi. As soon as I connected the liquid disconnect to my fermenter and popped it on the post it shot c02 into my fermenter which bubbled through the beer. I then connected the gas with...

Thanks for the awesome advice! Any chance you might be able to direct me to a youtube video showing this process?

Hey everyone, I am about ready to keg my hazy NEIPA in the next few days and I was wondering what is a good way to go about it. This is my first time kegging and I understand that oxidizing NEIPA can result in a brown mess with vegetable, faded hop aroma so I am trying to avoid it if at all...

Hi everyone, I recently bought a Chapman 7gal Univessel with a ball valve that I intend to use as my fermenter. After some research I noticed that a lot of people are a bit wary of using a ball valve on the cold side so my question is: should I even use the ball valve to rack to a keg or should...

Hey everyone, This next brew I am planning on using RO water for the first time to brew a NEIPA. I am trying to acheive 200 ppm chloride, 75 ppm sulfate, and 150 ppm calcium. Does anyone know a simple calculator that can explain what salts/ minerals I would have to add in in order to achieve...

Hey everyone, I am looking to start controlling my fermentation temps and was thinking about getting a Inkbird ITC-308 Dual Stage Temperature Controller to hook up to my Edgestar kegerator. I was wondering if my kegerator will work with the Temp controller properly. Does anyone have any...

I did all-grain, I pitched a yeast starter at around 68f. I did open the fermenter a couple times but never for too long. I let the ipa sit in primary for about 3 weeks, 4 weeks for the stout. I didn't transfer to secondary. No fermentation control, I did use a swamp cooler though to keep them...

Hey everyone, I've done two brews so far, one an ipa and one a chocolate stout and I believe both were infected. The ipa had a lot of head and very low body considering I used a large amount of oats and wheat in my mash. The flavor was also very light, barely any malt, lots of hops from the dry...

Hey guys I brewed an all-grain chocolate oatmeal stout a couple months back and after waiting around 4 weeks in primary I bottled it. I took a little taste of the beer and I noticed a huge green apple flavor. The beer has been in a bottle for around 2 months now so I decided to open one up. It...

Hey guys, my stout has been in the fermenter for about a month now and I decided to bottle it tonight. I took a sip before I bottled and got a fairly decent amount of green apple. Will this go away with time in the bottle?

Hey everyone, I decided to taste my oatmeal milk stout a little over 1 and a half weeks into fermentation and it tasted pretty bad. It had a sharp alcohol smell/ taste and astringency to it and just tasted off. Is this something I should be worried about or will it clear up over time?