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I don't think it was the hops. I used a ton, but they were all in vacuum sealed bags. I didn't vorlauf after the mash (done in a cylindrical cooler with a SS braid) I remember after the 1st successful batch, there was a little black mold in my cooler... I cleaned it, but maybe not enough...

No finings. OG 1.088 (estimated about 75) fg 1.018 Primary for 4 weeks, dryhopped directly in primary no secondary. All hops were put in bags. Bottled. The thing is, this is the second time I've had this problem. It never settled out even after 6 months in fridge (this one is only 1...

I was wondering if anyone could diagnose what's going on with this beer. This is an all grain Heady Topper type beer. The first time I made it, it came out a lot like HT, not very dark, a little cloudy due to all of the hop oils and low flocculating yeast... but pretty much on. The original...

Thanks for the responses guys. It is a DIPA. So any ideas on how to gauge how to vent and how long? At 4 volumes I'm certainly overprimed, but not crazy overprimed like Andy's example (if i'm reading those figures you provided correctly) I actually like carb to be on the high side, so as...

The good news is I used my new mash tun with great success. The bad news is that I didn't account for its reduced volume when I primed before bottling. I've since calculated that I put in enough sugar for 4 volumes. Way too high for style, but more importantly pushing bottle strength. I'm...

Oh, it's all good to me. I wanted experienced opinions and that's what I got! In spades even!. Thanks to all who responded. I'm fermenting an IPA right now, since it's winter, the the ambient temps are about 63-64 and I'm going to do a better job on the bottles. Thanks again.

This is not something I wanted to hear. I'll give them a good scrub before bottling my new batch... I guess there's really no such thing as shortcuts. Thanks for the input.

I thought about fermentation temps, because I usually ferment somewhat high (about 68), but I always thought that it would taste better as time went by... your theory on the hops fading and revealing the off flavors is definitely something to think about. Its never happened in my other PAs or...

It's possible. I always rinse them immediately after pouring then run them in the d/w with the heat cycle on for sanitation before bottling... that's always worked before. Thing is, I can imagine a few bottles that may have been dirty or not rinsed out enough, but I wouldn't think it would be...

Thanks to these forums I've learned that any problems I've had in brewing will usually fix themselves with time, but I made a batch of an English pale ale months ago that ended up with a strange sour taste. It was a simple stove top all grain recipe, just pale malt and a little crystal, then...

So is it more a function of AA% or volume? I usually calculate backwards, ie shoot for a certain IBU level and then adjust the amount of hops to fit it. Should I be looking at it differently? Should I be using larger amounts? and if so should I do so just for the flavoring/aroma hops or the...

Patience is a virtue, but it isn't easy. I guess I'll keep myself busy planning the next brew... Thanks

Hmm, I guess it is possible that the lack of aroma is making it harder to discern the bitterness. I often have a hard time separating the two. I will take your advice on my next attempt. Thanks!

No, it was completely flat, right out of the fermentor. That is what had me worried, I remember the bitterness of my last beer mellowing with age, so I was worried that since this one started so much less bitter than I expected that it would move more and more to the malty side. I'm not...

Hello, I've been lurking for the last month or so and just bottled my 2nd batch, which I was expecting to be a relatively hoppy pale ale. Upon tasting it, it wasn't nearly as bitter as I expected it to be with almost no hop aroma. The good news is that the beer tastes pretty good, it just...