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Yeah all different batches. I’ve even siphoned a couple of bottles worn the same exact beer to the keg to see what happens and the bottles beer is fine, but the keg beer isn’t. Have done a thorough cleaning with PBW and sanitizer went through a ton of new bev lines and same thing each time...

No worries. I’ve done all of that so far. Even the sample hydrometer reading taste great when siphoning into the keg. then once it’s kegged, carbed and ready to drink it’s got that taste. I don’t get it lol

Oh gotcha. Sorry.

Been having a lot of issues with kegging my beer. The beer has that bad butterscotch taste to it. It’s happened just about every time I’ve kegged a beer. I’ve done 1-2 bottles of the same exact beer from the fermenter and the bottles turn out great, but the kegged beer comes out crappy. I feel...

Sweet. Thanks for the advice. I will have to dumb down the recipe then.

Yes I got the idea from another recipe. Thanks for the advice. I will for sure dumb it down a bit.

So I recently had a Black IPA from Saint Archer Brewing in San Diego, and I loved it so I decided to try and make one. Any of you have any experience or advice for brewing this style? I have a recipe that I will throw out there for discussion. Cheers! Grain Bill: 10lbs Marris Otter 1lb Munich...

Yes one ounce each for a total of 6 ounces.

Fairly new to all grain brewing, but I wanted to try a whirlpool/hop stand for the first time. Any thoughts on this recipe? Grain Bill - Based on 70% efficiency 13 lbs Pale 2-Row .5 lb Crystal 20 .5 Corn Sugar Hop Schedule 1 oz Warrior @ 60 Minutes 1.5 oz Citra @ 10 Minutes 1.5 oz Mosaic @...

Alright thanks for the tip. I will hit whirlpool around 170.

No it wasn’t. I used a little too much Crystal I think which threw it off. Yes I plan on a hop stand at 180-190 for 20 minutes and a dry hop addition as well.

Hello all, just thought I would fill you guys in on the beer. It was fine, and fermentation went well, about 80% attenuation. Just need to tweak the recipe a bit to make it more dry and hop forward. I am going to test out a hop stand as well for the first time.

Sometimes I do get diacetyl, but usually I don’t. I was just reading literature on using a rest period for ales and thought I might get some opinions

Just curious to everyones thoughts on diacetyl rest for ales. I am currently brewing an IPA and thought it wouldn't hurt to do a rest period 3 degrees above fermentation temp for a couple of days before a secondary dry hop in my keg. Any thoughts?

Great, thanks for the info. Much appreciated.

Sweet, so just completely ignore the smell? And yes! Plan to dry hop with mosaic and amarillo

It's in a glass carboy and looks normal to me. Like all others I've brewed.

Good morning, So its been about 10 days of fermenting for an IPA and it just now started to smell sour/bitter. I checked it Sunday, and it smelled fine. I would like to be optimistic and think the beer isn't contaminated, but I am not sure. Any thoughts?