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How long did you bottle condition? Sometimes, what people describe a "twangy" aftertaste is really just a green beer. Some of my earlier beers had what I would describe as a twang and I left them in the bottles for a few more weeks and the "green" beer matured. -Jefe-

+1 you can always add more sugar if its undercarbed.

That's not out of the ordinary. Most gravities above 1.1 will finish in the 20's depending on the yeast. Bubbles mean nothing; go with your gravity reading. Out of curiosity, which yeast did you use? US-05/1056 will finish in the 20's if your gravity is over 1.1. Think about it this way...

Did you just make this up or does your club do videos for Wednesday's. I don't get it 'cause...I homebrew Alldays :)

IIRC. I think this is the same guy who lost a previous youtube account for posting racist videos! If anyone knows this guy in "real life", they need to warn the authorities that this guy has major stability issues. I hope he sees a psychiatrist.

Wait...homebrewing is saving you money? I think Im still in the red.

Are you trying to connect flare fittings to NPT fittings? It might be easier to provide pictures to help us figure out how to help you.

Once primary fermentation is complete, the yeast are generally inactive and raising the temperature will affect the beer less. It will be fine sitting in the 70's after primary. I never secondary in my fermentation chamber. Also, when you bottle, you add sugar to allow the yeast to carb the...

Rye-light Princess

i) is correct, but not at a 1:1 ratio ii) is not necessarily correct. "Positively correlated" means that one variable increases then the other variable increases. I think what you mean is that for any given mass of solute, hop utilization will increase as you dilute the solute. ie increase...

I have actually done some online searching for the mechanism behind FWH and the results are less than stellar. What we are talking about in FWH is IBU vs perceived bitterness. FWH increases IBU levels but does not increase perceived bitterness. From what I can understand, and what Palmer...

Best Brewery in America? My kitchen isn't on the list. What BS! And why didnt my House IPA make it, either? :)

It is likely you have a combination of problems yielding an unhealthy environment for the yeast to thrive. 1. Low nutrient/sugar ratio 2. really low pH from the lemonade 3. possibly old/bad/weak packet of yeast

Usual its $3.99 but today its free at the Apple App Store. I checked the android Google Play Store (stupid name btw) and I didnt see it so I think its only available for iphone, etc. Scanning a barcode pulls up its ratebeer.com rating, description, style, ABV, and whatever else ratebeer has...

All-in-all that doesnt seem like a terrible brewday. No finger-ectomy, no 2nd degree burns, no boil-over, I would count that as a win! BTW. I have yet to find a good digital thermometer that has lasted more than a year. (for $20, that is)

In my experience, adding the jam in the secondary is the way to go. As for the sanitation issue...my canning process is sanitary and therefore so is the jam.

Beer in California is much cheaper than it is here(Tennessee). Stone bombers in downtown LA were $3.99 when I was there 2 weeks ago. We pay $7.99 here in Memphis. Sounds like a racket to me. Its hard to justify 4$ per bottle mark-up just to cover shipping or taxes. I believe it has...

Of course you are forgetting that DFH uses the Contrabulous Flabtraption to force more beer into their bottles. :cross:

Probably got more information from HBT than any other single place! -Jeff-

You said the space between the magnets is "nominal" meaning what? If you mean trifling or negligible then you need to space your magnets apart. Putting them too close together will cause your magnetic fields to interfere with each other and the stir bar wont spin well. I think you need to...