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I've brewed a lot in dorm room kitchens. (My friends and I are all legal and it we checked with the University first in case anyone was concerned.) Try brewing 6 gallon all grain batches on an electric stovetop. Used a brew bag and colander instead of a mash tun setup. We destroyed that kitchen...

So I came home from college for the summer and wanted to brew a 1 gallon smash with my leftover ingredients. But I was too lazy to drive 45 min to the brew shop for ale yeast. So I poured out half a home brew and pitched the sediment into the gallon of wort. Two days later it's fermenting...

I just tried this recipe about 2 months ago. It turns out really bitter at first so you have to rack it a couple of times and let it clarify for a few weeks. Small batch yield for the crazy amount of rice it takes. You're right about the kick though. Mine turned out like rice liquor.

I make kvass in a clay crock or jar with plastic wrap rubber banded over the top. After a few days I set it out in the cold for a couple hours and then serve it. It's basically a beer and its got tons of carbonation. I imagine people would just do the same thing and then put it in a container...

Sounds fun. But I don't envy the hangover.

I black out at 13. Now nicknamed "baker's dozen". Call me a lightweight but I really don't care. I'm usually happy with between 2 and 4 beers at 5%ABV. Whatever. It's a "cock measuring exercise". Makes for an entertaining thread though.

I have long cherished my college habit of pouring a shot into a garbage beer. This evening while enjoying one of my homebrew stouts, I got a crazy itch to add a 1/2 shot of dark spiced rum. Interestingly enough, the rum seems to have accentuated (in a positive way) some of the flavors of a...

So I took my brew to the local HBS for an expert taste test and the guy running the place thinks that the apple flavor is probably not acetaldehyde. He thinks that it is a result of three things. 1) Pitching s04 dry, without rehydrating it properly first. 2) Fermenting in the 70s with that...

This might be a dumb question, but when y'all are talking about fermentation temperature, are you referring to the ambient temperature of the room or the temperature of the fermenting wort? Also, which one tends to be warmer?

Thank you guys for your help. My fermentation temperature is way too high for sure. Still not sure if its yeast esters or acetaldehyde that I'm tasting. Just called the local HBS and I'm going to take it in today for an expert opinion. I'll let y'all know what the verdict is.

It doesn't taste bad at all. Just very apple-y. Fermenting in around the upper 70s. I should definitely take it to my home brew store or something. Would acetaldehyde be noticeably bad?

Im fermenting at room temp and with Safale s04

Ok, so I consistently get acetaldehyde flavor in my beer. I ferment with an airlock in primary for 3 weeks and then bottle with carbonation tabs from Mangrove Jacks. I bottle carb for a couple of weeks at room temperature and that's it. Could it be that I don't use enough hops? I read that...

I recently brewed an AG smash with Munich malt and only 1 oz of cascade hops for bittering (5gal). Brewed with Safale s04. 3 weeks after being bottled, it's dominant flavor is apple. It's a good apple like hard cider but I'm not sure if I made an error in my technique resulting in acetaldehyde...

I wanted to better my craft. Reaching out to a worldwide community provides a greater wealth of knowledge than books, friends, my own experience... Its pretty cool to be able to post a question to a group of experienced brewers and have a response within a couple hours.

Great point about the adjuncts. I'm thinking the hop addition should be pretty minimal also. Maybe just adding a small quantity of hops at the end of the boil for flavor and aroma?

Thanks you guys for your help. Is it best to add some sort of adjunct to the second runnings of wort to boost the gravity or does that yield bad results in your experience?

Thank you. That's awesome.

Hi, my name is Elijah Hutchinson and I'm new to the forum. I was wondering if anyone had ever heard of re-using spent grains (perhaps through sparging?) to brew a very low abv beer (malted grain from all-grain brews). I remember reading a while back about monks having a tradition of doing...