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To me, I feel like the inside of the malt tastes more subtly earthy-sweet, maybe with a distant hint of fruitiness (?). I don't really get a starchy flavour like I would from flour or corn starch.

My grains are pre-crushed at the LHBS (albeit very coarsely). If I grab a big pinch, I get both husk and the inner core, but if I pick out the inner part without the husk, I get an unmistakable flavour. As I noted, I tried this with 2-row pale malt and Munich.

It's the inside of the grain I taste. The slightly bitter husk flavour isn't transferring into the beer.

My other three beers I mashed in the 152F ballpark. The FG's ranged from 1.006 to 1.010. I'm aiming for a lighter beer this time but wanted to keep some body so I mashed higher. Initially I wanted a 4.0% ABV but I had better efficiency than past batches and will likely be higher depending on...

In my opinion, a good SMSH beer would be a good starter beer. My first was 2 malt and 2 hops kit I purchased which was pretty easy too.

Three batches so far. All have peaked at around 3 weeks, but all were good after 2. As I said, I detect no off flavours in any of them whatsoever and enjoyed them all very much (especially my last 2). It's just that they taste closer in resemblance to the dry malt than store bought beers. I'm...

Good idea! Thanks. Maybe you're right on the confirmation bias thing.

Mostly comparing to Ontario based craft breweries. GLB (Great Lakes Brewery) out of Toronto would probably be my favourite.

Last night I heated the strike water to 163F. Then I added my grains which brought the temp down to 156F. I stirred the grains every 15min. By the end of the hour the temp was down to 154F. Previous mashes followed the same route, but I was usually starting a few degrees lower. This will be a...

I've read some off-flavour articles, and haven't found anything that sticks out. So much so when I read about canned corn or popcorn taste, I can comprehend what it would taste like in beer. Last night when I was munching on some grains while waiting for my strike water to heat, I thought this...

Again, when I taste the dry malt grain, I think to myself it tastes like how my beer tastes... But it doesn't taste like any store-bought I've tried. I'm a complete novice here, but logically I don't think it's oxidation since no new taste/flavours/smells are being introduced. Based on...

I'm just using tap water and a tiny amount of potassium metabisulfate. Here's a water content test from my area. https://www.niagararegion.ca/living/water/water-quality-reports/grimsby/default.aspx Again, I'm happy with the final product and don't taste any off flavours. I'm saying my beer...

I have a question about homebrew taste that I'm not sure has been asked before. My homebrew tastes just a little different that professional beer. I'm not going to say it's bad or off, but it's just different (possibly better). When I taste the dry malts, I can 100% taste that "different"...

There was an ad online where someone was selling a mini-keg fridge with CO2 and corny, plus an 8gal pot, a 25ft cooling cool, a nice 6gal fermenter, and various other equipment for $200. I couldn't say no at that price and ended up pulling the trigger. The fridge is has enough room for the...

I haven't monitored the temps through the seasons, but since I started brewing, my backroom of my basement has been 67 anytime I've checked. I have an old farmhouse with a stone foundation that's maybe 3ft thick. The backroom never sees sunlight. I'm guessing the hot days of the summer have been...

At what point in the aging process do bottles require refrigeration? Is it the same for kegs that have been primed with sugar (as hottpeper13 does)?

Ok... Here's my process. As you mention, I have the 5 gallon stovetop pot. I actually mash inside on the stove and boil outside on my Bass pro fish fryer. Last batch I started with 3.5 gallons of water and added a little over 10lbs worth of grains. That's probably the max I could...

Hopefully this question hasn't been asked before. I'm new to beer brewing with 3 batches under my belt. I don't mind bottling, but I hate waiting for the beer to be ready. On my first two batches, I tried them after a week, and they were carbonated but tasted a little "raw" (for lack of a...

Part of me getting into this was to see what kind of beer I could make with equipment I already had. Right now, all I have is a 5 gallon pot, so I'm limited on how much grain I can use. Doing better than the 60% I'm consistently getting would be kind of nice. Through my lurking here, my guess is...

Have fun!!!! Doing any hiking? My daughter made the label using AI. I really liked it, so I took the image, removed the Adirondack Style-Pale Ale wording along with the 6.2 and 55 and got a bunch of labels made up from an online label company. Now for future batches, I can write in the beer...