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My last 2 beers have both tasted like plastic and have had no malt flavor. The first was an American wheat and the second was a SMaSH Maris otter/Amarillo. Both were fermented in a temp controlled fermenter. Pitched at 65 F and free rise to 68 until completed. Diacetyl rest at 72 then kegged. I...

Two weeks ago I brewed the pumpkin ale recipe (split batch) from the latest zymurgy magazine. The recipe called for 2 lbs honey and 2 lbs maple syrup (10 gal). After 2 weeks in the primary fermenter activity is slow to none (have not checked gravity). I tasted it and the honey is very upfront as...

This weekend I will be brewing my first batch on my new brew kettle. It is a 15.5 gal sanke keg converted to a kettle. I do not know what the evaporation rate will be for this keggle. I could do a test boil but honestly I don't feel like taking the time to do it. I know these keggles are popular...

I am relatively new to home brewing and I am in the process of buying/building equipment and such. I have all grain setup complete and now I want to build a fermenting chamber. I have heard and read a lot of the importance of fermentation temperatures. Do these temperatures pertain only to...

I have recently made an all grain system using 15.5 gallon keggles. I want to use them on a 3 tier gravity system brewing 5 gallon batches. I am in the process of measuring dead space and was shocked when I found the dead space in my boil kettle to be 2 gallons (space from bottom of valve to...