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Daily, otherwise it stinks and keeps me awake at nights. If I can't stand the smell, why would I expect others to deal with it?!

I've always wanted to brew a beer that tastes like the boil smells.

'90s notes are ok, but not great. I did a secondary and bottled then. If it's oxygen, it seems it would be noticeable in the IPAs. I don't do a secondary these days, unless you call conditioning in the keg a secondary. I've begun fermenting and spunding and serving from the same keg. I've done...

Yes, s05 usually. I used s04 on a few, but it was worse. I had a packet of Windsor on hand, which I used for this batch though.

Unlike my experiences with brewing in the '90s, when my best brews were porters and stouts, most recently, I've had more luck with pales and IPAs. Most of my porters and stouts these days, seem to have a cidery, sour acetaldehyde thing going on relatively soon, which makes me sad.

I've been reading about Campden Tabs, and can't find much info on actually adding to a finished, carbonated, beer. (It's been in the keg for a couple of days, and still tastes fine) We use metabisulfite at the vineyard I work at, and I know it's pretty powerful stuff. I wouldn't want to make the...

After letting it sit at 25psi overnight, I dropped it down to 10psi and poured a sample. No bad smells or taste. I'm going to keep a picnic tap on this one, so as not to contaminate my kegerator lines and faucets. I'll report back with the results.

Would a whole tablet be too much for 3 gallons? https://www.atlanticbrewsupply.com/Campden-Tablets-1-oz_p_5348.html

I'd already transferred to the keg when I noticed. Will it ruin my beer tap lines?

This is what was left in the fermenter after transferring to the keg from the spigot. I didn't even see it until it was done. I went to lean the fermenter, and stopped when I saw this. FG was just a little over expected. I'll give it a chance, but if it's sour at all, it'll definitely be dumped...

Went to keg an All Grain BIAB Porter this morning, and noticed this. Looks like an infection to me, but the second pic I took after transferring and leaving the stuff to sit in the bottom, it looked more like spent grains. The FG sample smelled and tasted fine. Dump and clean?

Well, my main exposure had been through American wee heavy versions. Ultimately, I'm going towards a lighter version of an Old Chub or Dirty Bastard. Malty and fairly sweet, without the alcohol bite. I'm limited to dry yeast, due to my location.

Thanks for the input guys. I've made some alterations. Any thoughts on Melanoidin instead of Munich dark?

Fumbling towards a nice, darkish, malty 2.5 Gallon BIAB Scottish Export recipe. Anything look glaringly wrong with it? https://www.brewersfriend.com/homebrew/recipe/view/1311356/big-red-willy-scottish-ale

Had one of these today, which features Sabro Hops. I got a bit of pine and coconut flavor, but I perceived more of a rounded coconut feel than any strong suntan lotion thing. It did seem to lack a bittering addition though. I plan to include some, as I always miss even a little of that bite when...

S05. I'll be fermenting, spunding and serving from the same keg, so there should be minimal oxidation. In keeping with my original plan for a SMaSH Sabro, which single malt would you choose, if limited to one?

To see if I perceive a coconut flavor, and to try out a new malt. Golden Promise, or Vienna possibly. Trying to pinpoint flavors, therefore looking at a SMaSH beer.

I'm finishing off a MO SMaSH now. Vienna sounds like an idea...

I'm intrigued by the possibility of getting coconut flavor from Sabro hops, and was working on a possible Golden Promise/Sabro SMaSH. Sound like a good combo? Other options? https://www.brewersfriend.com/homebrew/recipe/view/1308260/golden-promise-sabro-smash

False alarm. User error was at fault. For future reference, the ThermoPro TP08 seems to work well, with no interference...