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Ok, I know this type of question has been asked a bunch of times, and I've searched for and read all the threads about it, and tried the suggestions. I am on brew number 6 now and I just can't get rid of the strong yeast taste from my beers. I've tried letting it ferment for a hella long time...

re: the amber, I was thinking the same thing. I had also thought about the crystal but wasn't too sure about it. according to beer calc. it says the OG is around 1.072, and IBU of 78.1.

So i I felt like throwing an IPA recipe together, its the first recipe I've written on my own and I'd like as much feedback as possible on it before I decide to spend a bunch of money on it and brew it. So any feedback is greatly appreciated. lbs 7 0 Light Dry Malt Extract 1 0 Amber...

So i like IPAs and I felt like throwing an IPA recipe together, its the first recipe I've written on my own and I'd like as much feedback as possible on it before I decide to spend a bunch of money on it and brew it. So any feedback is greatly appreciated. lbs 7 0 Light Dry Malt Extract...

One of my roommates decided to use a coopers kit to brew his first instead of going the non-kit route. I thought it was really watery and had a weird nickel taste to it. maybe it was just his though

carne: thats what i was thinking, id like to do it, but should probably get a base before i start adding other things.

im pretty new to brewing and im writing up my first recipe, so ive got a few questions. first off, im not too sure what yeast to use, right now im thinking about using Safale US-05, sound good? or is there something else i should try. second, i was thinking about soaking some oak chips in some...

Whats happenin, a buddy of mine told me about the site so i figured id check it out. we started brewing earlier this summer and have two under our belts(the second to be bottled this weekend). first one turned out well, hopefully the same goes for the second. A little something about myself...