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I entered my SmaSh vienna/galaxy into a couple competitions under American Pale Ale category. It scored anywhere from a 30-33 on all score sheets and I need some help on how to fix some of the common flaws that were mentioned. The most common comments were: 1. needs more malt flavor/complexity...

Just signed up. Username: livefreeandbrew. I don't really have a chemistry background but it's free and I'm sure I'll get something out of it.

Got it!

When I enter my water profile on bru'n water on the input page, the ion balance results say "water report is unbalanced". I've checked my numbers multiple times so is there a part of my water report that might be out of the norm of where it should be based on the other numbers? Otherwise how...

Ok like many newbies getting into brewing chemistry, I'm getting more confused the more I read posts and articles about it. I have beersmith so I plan on using that to calculate my additions. I just need a couple things cleared up to help me be more confident in this before I start my next brew...

Duclaw brewing in Virginia has one. It's amazing. It's like drinking a cake. I'm also wondering how they get the peanut butter flavor too

What do you guys use for an accurate digital thermometer for all grain brewing? i recently lost faith in mine. here's what happened: my last brew day i came to the realization that the digital thermometer (a cheap on $20 from Target) may not be so accurate. In the middle of the brew day...

Whenever I visit DC I always make a trip to Mad Fox which is just outside the city. Awesome beer which I highly recommend!

Rogue Maple Bacon ale. sounds good but it left a bad taste and feeling in your mouth and stomach. l love bacon but its not something you put in a beer.

just curious as to how many gallons people boil for the wort. do you do a partial boil of 2.5 gallons or a full boil? i know its better to do a full boil and i'm debating whether or not to upgrade to a bigger brew pot for the bigger boil.

just wondering what if any the differences in the final product you get when you use dry malt extract or the liquid syrup extract:confused: on some of the kits i get from northern brewer (smashing pumpkin ale) they use both dry and liquid extracts but i dont know why and how it effects the beer.

i've had some pretty good beers that have aged in the bottle for months but nothing beats kegging. when i give beer out and have to clean and sanitize bottles to fill i'm reminded how much i don't miss that process

fermenter. ambient temp never gets above 70 right now. (live in new england)

goood replies eastside. very good info. i always known that hefes and wheat beers will have this estery taste but this is kinda too much for me. i'll let it age for a bit and see what happens but right now i"m not looking forward to drinking this one. i only decided to brew this cuz i liked sam...

definitly not fermenting too warm. never got above 68, mostly around 64. i used wyeast 3068

i just kegged my dunkelweizen and after 4 days of carbonating and conditioning i tried a glass. and its has a strong banana flavor to it, nothing like i have had before and as strong as i have tasted. the only thing i know that i did different was i left it in the primary for 4 weeks instead...

i know not to wash the glasses in the dishwasher and to hand wash them instead. but what should i use for a soap to wash my glasses so it doesn't hurt head retention? am i alright with just using dish soap and hand washing?

1. i have no idea what working in a brewery is like but i'm sure its nothing like most people think it is and is as fun as brewing at home. Unless your the head brewer. 2. once you turn something you have fun and enjoy into work, it no longer becomes fun and enjoyable. (most of the time)...

thats typical of 1056. i've never had mor than like 2 1/2 inches of kraussen with that yeast. don't worry it will be fine

i read that a lot of people (or it seems like to me) that they use tap water to brew. I on the other hand use bottled spring water thinking its better than whats comes from my tap. I figure there is less unwanted chemicals and minerals also. Does it matter when it comes to extract brewing?