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Hey, I'm definitely making rookie all grain mistakes still. I missed by a few degrees down then sparge was a few degrees up, and I think I did a 2 or 3hr boil as well. Mine was a few weeks ago and is in secondary now @ 50F, and tasting really good(I'm surprised it needs to age longer, but I...

How old is your beer? I'm not a new brewer but still getting different types under my belt. If you're getting that odd hard to describe sharp flavor at the beginning of the taste(rather than at the end, ie. you taste it first then it clears and you taste the beer) it's probably just "green...

What beer are you making it with? I'll let you know how it turns out, using that yeast for the beer that this topic follows (St Faud's Irish Red). Smelling it and it has a nice malty sweetness. Started bubbling on Tuesday after pitching on Sunday, didn't do a starter this time around(no time)...

Just brewed this on sunday, didn't quite hit the gravity reading but pretty close, boiled for a long time too(only my 3rd all grain batch). Using denny's favorite from wyeast to try it. Smelling great now, can't wait to try it!

Yeah, a brutus that's awesome! Congrats. Cool mnstorm always good to meet another nordeaster.

Thanks! I OD'd on IPAs so avoid hoppy beers quite a bit, and am also force carb'ing most of my beers now(only took 1 bottling session to realize it's worth the money, was brewing sporadically then, now gunning it up and trying to get all 5 kegs full at all times and have extras in waiting)...

Hey everyone, here's another new person to the forums from Minnesota, though I've been reading for two years now. I'm in Minneapolis up in NE neighborhoods. I started with country wine(needed something to do with over abundance of jalapeno and green sausage tomatoes) and honey wine that I...