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Sorry. 1 3/4 cup of dme

I am doing 2000 ml and 1 3/4 dme for starter at room temp. Is that strong or weak in your opinion?

So I forgot about for a week in the keg, the flavor has settled and a lot like butterscotch. I am going to assume that it is fermentation temperature at this point. I will try another batch at a lower temp and adjust the starter and see what happens

I have been using the advice of the guy at the LHBS and making my starters that way but have no idea if it is right. I looked at the starter calculator on beer smith and was within a few ML of what I have been using. Should it be more exact? I will definitely try out the google beer starter.

I am making a starter but not sure that it is correct. Not even really sure how to make the correct amount

This one was about 12 lbs of pressure.

I dont think it was the best batch. I never got a real good krausen and it didnt last long

Sounds like I need to start fermenting at a lower temp than I have been. I really appreciate everyone's help. Its nice to know I have a place to turn for advice

It doesnt really remind me of either of those flavors but it very well could be the cause of the flavor along with the fact that it is also young

It started at 1062 and was 1018 for 3 days before kegging. Mash temp was 150.

I tape the probe to the fermenter and cover the probe with a towel. The water is a harris teeter brand bottled spring water

As I am still new to brewing I am using an all grain kit. Its the haze crazy kit from morebeer. It seems a little strange that I get the same off flavor from every beer. Some more than others no matter the process or the yeast. I will say fermentation temp has been at 70 every time though

Beer temp at 70. Mostly WLP095. I had a local homebrewer tell me that anything below 70 was to cold for fermentation

I have had other try them and they dont mind them. I personally dont like it that much. Not sure I could call this a green apple taste but maybe. I will keep trying and looks like I need to learn more about attenuation

Thats is a couple of the things I forgot to add. I use bottled spring water and ferment at 70°. I would call this a "twang" but the last batch I made was all grain no extract used because I thought it could be coming from the extract as well.

The style is a NEIPA. Not really sure how to describe the flavor. Maybe like a sweet grain kind of flavor and smell. Not sure if that is a good description though. I made a sesson IPA as well and it had the same type of flavor. I was using extract and have used both liquid and dry malt but I...

I have just finished my 4th brew. I have learned a lot so far but still very new to brewing and learning something new every time. I have made some mistakes. All my beers have a flavor to them. After some research I think it is because I don't let the brew age before drinking. I have only left...

I bought a fermwrap from more beer and used double sided tape to stick it to the back of the frig. It works pretty good. My frig is outside and I have brewed since it really got cold but I think it will be fine

Did anyone try this? I am using a side by side frig and wonder if this will melt the inside of it if mounted. It has a glass self. Might half to build a shelf and cover it with some metal or something. Any thoughts?

It didn't do well. It had hardly any carb and was very dark. Did a force carb, going to let it sit and see what happens. Probably could have stayed for a few day in the fermentasaurus. Lesson learned. Will have to say aroma is perfect and flavor isn't far off