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Since my last post, all my hoppy beers have had varying degrees of this off flavor. I have also ruled out oxidation. Most recently I even transferred from my fermentor to the beer-in post on my purged keg, essentially getting as close to a "closed" transfer as possible from a glass carboy. I...

Well I'm glad you're having a small bit of success, but it sucks that you're avoiding brewing hoppy beers because of this issue. I stayed away from brewing hoppy beers for a bit as it's all I could do to stay sane. After getting my process down with tons of other great beers it's incredibly...

Hey Tagz, any new developments? After brewing a couple delicious not-too-hoppy beers I recently brewed Janet's Brown Ale thinking a hoppy (also dry hopped) brown ale might stand up better to oxidation than a hoppy pale ale due to the darker malts. I only opened my primary fermenter once...

Well we made it back to the States, and I wanted to give a little report on our findings. Prague: Zly Casy was definitely the best for authentic Czech beer and a good selection. However, it was about an hour walk from our hotel, and some of the neighborhoods we walked through were pretty...

Wow, thanks for all the info! I see some overlap in breweries (U Medvidku) which kinda makes it a no brainer to go to those breweries specifically. bonnybunch, thanks for the link. U Medvidku looks like a great place. Being a home brewer, I like the idea of showcasing their process right...

Next week my wife and I leave on our honeymoon to visit Prague, Vienna, and Budapest. We are both beer lovers and were wondering if anyone had suggestions for where to go for great beer. We're talking breweries, bars, restaurants, bottle shops, anywhere to find great beer. If anyone has visited...

I'm thinking about getting that same pump for this use as well as to feed ice water through my IC chiller. Is the flow of the pump adjustable? I have the hose clamps pretty tight on my chiller, but with enough pressure it has leaked into my wort before. Great thread. Thanks for all the info!

I have had this EXACT same issue for a few years now. Every beer I make tastes fantastic EXCEPT my hoppy beers (both extract and AG). Regardless of whether I bottle or keg, my hoppy beers are perfect at early tastings in the primary or around the 1-week mark into carbonation, but after 2-3...

I called our city water department and the guy emailed me a spreadsheet of the mineral content from monthly readings from the nearest water source to my house, but like I said, I'm sick of hassling with that and have been using RO water with CaCl and Gypsum. Another strange thing I forgot to...

I typically ferment for a week in primary. Then transfer to secondary on the dry hops and let that sit for 1-2 weeks then bottle/keg. This time I took the Tasty McDole approach of dry hopping in the primary right at the tail end of fermentation (the very tail end). His reason is to fight...

Thanks for the help guys! b-boy, I've gotten a water report, and have done similar to you with EZ-water/Beersmith + salt additions. I was blending my water with RO water up until the last couple batches. For this APA I did pure RO water with 2 tsp each of CaCl and Gypsum. The previous IPA I...

I have been having this issue for a while now. On bottling day I taste my beer and it is fantastic. A week into bottle conditioning, I taste it again because I taste it all through the process, and it's still great (but flat of course). At 2 weeks into bottle conditioning I taste it and the...

Thanks for the responses. Golddiggie, not sure what you mean about seating the lid. I clamped down the lid and then slowly turned the regulator valve up to 12 psi. I assumed as the pressure increased it would "seat" the lid. Should I be doing this with pressure BEFORE I clamp the lid down to...

After bottling for a few years, I just kegged my first batch a week ago. It's a Mission St Pale Ale clone from the CYBI show. I used the "set and forget" method of carbing. I set the pressure at 12psi and temp at 40F. I decided to tap it a week into carbing to troubleshoot my system and...

I have been struggling with the exact same issue. I live in Arizona where I can't chill my wort below 80F even with an IC chiller and a pre-chiller. So I've been aerating/pitching around 80F then throwing it in my fermentation chamber. I feel my issue is getting oxygen in the wort at such a high...

Wow. Thanks for all the replies. I get the impression that I may be overthinking it. I knew letting the decanted starter warm back up to room temp would brink the yeast out of dormancy a bit. I just thought giving them some fresh 1.040 wort would REALLY get them active. I'm sure it would...

So there are dozens of yeast starter threads, but I haven't found one that suggests stepping down a starter for a high gravity beer. I'd like to do this for my next batch and wanted some feedback on this method. The way I see it, the advantage of pitching an entire large starter is that the...