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Its really not a flavor I detect, but rather a sensation. There is a distinct hotness on the tongue, gums and throat. There really isn't a medicinal or solvent-like taste, which makes me doubt that residual cleaning solution is to blame. I never use bleach, just Oxy to clean followed by a hot...

I'm getting frustrated. Nearly every batch I brew has a touch of fusel alcohol. Sometimes, more than a touch. My most recent, 10 gals of EdWort's Haus Ale has the same issue. Actually only half of it does. I spit the batch in half to ferment in two six gallon carboys. They sat side by side...

Thanks Ed. I'm not sure I can do 8 weeks, but I will vent it, reset to 12 psi and give it seven more days before I "test" it again, as you suggest. John

Just kegged my first batch of Ed's Haus Ale. O.G. and F.G. were right on the mark. Eight days in the primary then straight to the keg. I "crash cooled" and force carbed it at 25 psi for three days. My question: WHEN CAN I DRINK IT?????? Its now been in the keg four days. Still seems a...

I use a keg for a MLT with no insulation whatsoever. I do have a burner installed under it, but have found that I never need it unless I'm doing step mashes. I do heat the strike water in it. After the initial drop when the grain is added, it will only lose three degrees at most over a sixty...

I just took the first taste of a batch of oatmeal stout. Its not what I expected. Its very dry, with strong roasted (almost burnt) flavors that can only be described as harsh. The word "bitter" also comes to mind. It spent seven days in the primary, two weeks in the secondary, and then...

I made the first batch with my new all grain set-up on Saturday (an oatmeal stout). I made the mistake of letting the water run on the immersion chiller while we went inside for dinner, and over-did the cooling. Then I compounded it by pitching the yeast anyway, rather than waiting for the...

Is it possible to pitch too much yeast???? If so, what are the risks?? I'm shell shocked over my recent Scotch Ale fusel alcohol disaster (Which I am convinced resulted from an under pitch) and would like to throw in a ton of yeast next time around. Thanks...

Guys: I have a bad fusel alcohol problem with an AG batch of Scotch Ale. Probably under-pitched it due to all the freaking' malt. Is there any way of getting the fusel oils out or reducing their strength??? The batch is now in the keggerator and has been for about three weeks. The passage...

Have any of you guys ever used or seen the 10 gal. brew stand made by Fermentap? I use three 15.5 gal converted kegs for AG brewing. Morebeer claims the Fermentap stand will work with converted kegs. I just wonder about stability, and the quality of the burners. I couldn't find any mention...

I appreciate everyone's advice. This burning sensation is so strong, I'm having a hard time believing the fermentaion created it. I'm wondering if the batch has somehow gotten contaminated by a chemical agent. I did clean the brew kettle with a bleach solution, but I rinsed it carefully...

Thanks, Flyguy. I doubt that it fermented outside the suggested range for the yeast (I had it in a cool, consistent basement), but I may well have not gotten enough oxygen in the wort. I am pretty sure I should've racked it off the trub sooner, but I don't know if that could contribute to the...

I have a strange problem with my last AG batch (my 3rd). The first two seemed fine to me. This one came out of the fermenter with a taste I can only describe as "hot." Its really not a taste, but rather a sensation. The beer's been in the keg for over a week and you still feel like your lips...

I also did an AG Raspberry Wheat last summer. I added about a cup of Raspberry extract to the secondary. The flavor seemed strong at first, but mellowed in a couple of weeks. In fact, you couldn't taste the berry flavor at all by the time the keg was drained, which took around seven weeks.

Cool. Thanks much HB99. John

I recently obtained three 5 litre mini kegs and would like to try putting a batch in them. I think I know how to prime them. My question is this: how do you fill them? Also, do I need to replace the bungs, and if so, does anyone know of a source for those...

I tried the method set forth above by Orelse. It solved my problem in a day. My brew is now dispensing perfectly at 2lbs pressure. Thanks again for the tips.

Thanks for the advice all. I'm pretty sure the line is clean. (It's 1/4 ID to a faucet in an old chest freezer I've converted to a beer fridge). I'm going to try the venting technique ORELSE suggested. John

This is probably a stupid question, but I'm asking it anyway. First, the background. I just kegged my second batch since buying my first kegging system. I have two corny kegs, a 20 lbs CO2 tank, regulator and related hoses. Seems very slick. With the first batch, I chilled the keg to 38...

Thanks everyone for the ideas, especially the suggestion about the hotter mash temp. I'll definately give that a try next time.