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Check out carbonation drops, probably your best bet. But 2 weeks is cutting it close.

NorCal Brewing Solutions brings excellent customer service, fast shipping, and good prices to HBT users. I caught the massive April sale, and everything came on time and well-packed. I love the stackable 10 lb bricks of malt and variety of leaf hops. Jay responded quickly to a special...

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Did you try to lower serving pressure and purge before pouring?

You can still do a few things to help. You can slow down aging processes, including production of oxidative off flavors, by keeping the beer at steady temperatures, the colder the better in this case. If you're kegging, you can purge and purge again to eliminate further o2 addition. I don't...

A full wort boil is great, even for extract only recipes. Just remember to check that you're controlling appropriately for things like different hop utilization when you change the process portion of your recipe.

Sulfur compounds are common during fermentation but they tend to blow off quickly with age. The off-flavor skunk is usually reserved for UV exposure but maybe what you're getting is more like the brimstone/rotten egg/rhino fart. Primary considerations are yeast health and temperature. If...

Your problem is common with new brewers and the advice above is sound. This is all just to say that you need to limit the possibilities of off-flavor as much as possible and see if you still have the problem. Next batch, use bottled water, keep tabs on fermentation temp, use zealous sanitation...

Did your apple juice have ascorbic acid?

I think it's great that you're going heavy on the spices since most of the local witbiers are pretty muted. Last time I made a wit it was for the summer and I went heavy on orange zest; your spices are closer to mulling spices, which will be nice for the autumn. If you allowed all the solids...

A note on this recipe for future brewers. The carafa III used in this recipe is the Carafa III SPECIAL, which is made from dehusked grain.

I resolved this problem by following advice I found in another thread; thanks to day_trippr. The trick was getting the QDs seated onto the post; they just weren't going on until I lifted up the QD ring, pushed the QD onto the post, and then released the ring. This is the case with every post...

Thanks guys, I cleaned and replaced the o rings first thing. Thought we were talking about opening up the qd fitting attached to the hose. I checked and switched out the poppets and posts in the keg itself, multiple qd pieces, etc., to no avail. Unless there is further advice I will replace...

Thanks, pics attached. Is there a way to test a QD without a working system? I'm not so sure I'd be successful taking one of these apart.

Opening up the out valve manually results in water spraying out with lots of pressure, not just a trickle. I tried multiple QDs to make sure there wasn't a clog there and checked the hose for clogs; I can push air through. Pictures of the QDs locked in place and of the out valve attached...

I hope someone can help--going through a lot to figure out this problem. I purchased four used kegs locally, non-reconditioned but with a perlick serving tube with cobra tap. I filled each keg with water, got the gas disconnect on and added 20 psi pressure, then tested the pressure both by...

If you are subbing for Maris Otter, consider going with the briess pale ale malt vs. briess 2-row brewers malt--they have some similar characteristics. Keep in mind that even more than color, fermentability and extract will vary between MO and Pale Ale malt. Check the spec sheet or plug it...

Depending on your system you could use S-04. I would use it if I wanted a less dry american ale, but only with a big pitch, plenty of oxygen, and cold, slowly rising fermentation temps. Even then I'd still worry about diacetyl. I think this problem is better solved in the mash, especially...

OP if you want to diagnose excess co2 as the reason for your off flavor, simply do a side by side comparison of a degassed sample and a fully carbonated sample. Pour 3 oz into two separate glasses. Free one sample of co2. Taste. Try to keep controls consistent, like temperature...