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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...

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...

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...

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 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?

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?

i'm an extract brewer and i always seem to be shy from the target OG by .005. is there anything i can do to help get closer to the OG or is it always gonna be a little off? i always have vigorous boils and am to the t when it comes to adding ingredients on time.

i currently santize with one step and have had no problems with it for the year that i've been brewing. I've been looking into converting to star san to sanitize but not sure if would be any easier or less clean up. My main concern is i"ve heard not to have it exposed to plastics for long...

lately when i siphon my beer to the keg or secondary i get a build up of air bubbles inside the line. anyone else have this? is it normal?

my latest brew was NBs Chinook IPA with specialty grains. I made a starter with Wyeast 1056. Boil went ok except for one thing, fermented great for 4 or 5 days at a steady 64-66 degrees. 2 weeks primary, 10 days secondary then kegged and i went to tast it and i have a well noticed estery taste...

anyone know what the real signicance is to the s type air lock versus the 3 piece. just curious. All i know is they say the s-type is better for secondary fermentation for some reason

not clear when the best time to dry hope is. Before you rzack to the seconadry so the hops swirl around in the wort or after the beer is in the secondary?

just wondering how long or how many batches it took before you became real comfortable and confident in your brewing? like you could do it with your eyes closed. I've just done my 4th batch and i'm getting more comfortable but still have a feeling that something might have gone wrong...

i did my first starter last night for my beer that i'll brew today. woke up this morning and i see that there is pretty much no kraussen on the top like i thought i would see. but there is a decent amount of yeast at the bottom. Should i be worried? i thought i did everything right to the t.

is it really that important to lube the o=rings of the keg? i got my first keg and i might have a small leak somewhere that i can't seem to find and im thinking this could help my problem