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What does the "citrus" flavor taste like? I fermented an American Pale Ale pretty warm at around 72 (ambient temp) and was not expecting citrus flavor to be bad. But now I am trying the beer, after 10 days in primary (yes, I was eager) and 2.5 weeks in bottles (yes, I was eager) it tastes like...

I hear about these "magical" fining agents, and they sound great, but it looks like some actually take yeast out of suspension. If I'm bottle conditioning and have no way to force carb, then I need yeast in suspension, correct? For bottle conditioning then, does one have to use a fining agent...

Is the purpose of bottle conditioning for taste or for carbonation? Is it alright that force carbonation skips this conditioning step entirely? Does it just depend on the beer? For instance must stouts condition but wheat beers can be force carbed?

I made an extract pale ale and accidentally boiled too much water off. Now I have 7 bottles that are 7.35% ABV. They tasted like champagne out of the fermenter. They sat in primary for 10 days. Absolutely too soon to bottle, but I did anyways. Incompetence is a sly beast. Any suggestions for how...

Was trying to calculate my IBU on Brewers Friend for a 1 gallon Amber Ale. It said my Ibus was 101...well huh. Seemed a bit high. Would appreciate some input/analysis: OG was 1.050 Boil size was 1.5 gallons Batch size was 1 gallon Hops type was Mt Hood pellets, 5.6%. Hops additions were .66...

I'm trying to ferment 5 gallons of wheat beer with a stuck on fermometer that says 74 degrees. Thus the actual liquid temp is 74. Im using Notthingham Ale yeast. Says it's optimally fermented below 70 degrees. Huge deal?

If I'm using city tap water, out of the Florida aquifer, do I really need to investigate into the quality of it? I can't imagine it's that much of an issue. Is it really only necessary for super region-specific styles of beer? For a good old fashioned IPA, Amber, American Pale Ale, or other...

Just made a wheat extract beer. OG 1.034. Supposed to be 1.040-1.045. Irate. How in the world can one mess up an extract? They freaking give you the sugar! My boil was 4 gallons. Suggested was 2-3 gallons. Left top of pot off so a lot of water would evaporate. Topped off with boiled water in...

I'm looking to move a carboy full of fermenting beer a couple hundred miles via car. Dangerous, I know. Most is interstate. If I were to remove the airlock and put on a solid stopper, would it keep the beer from becoming aerated? As long as it has been fermenting a week or so, I don't imagine...

Can someone explain the basic functions of potassium Sorbate and when to use it? Does it stop fermentation entirely and kill yeast, or am I totally off?

I'm looking to compromise quality for speed here. In a relative pinch. Looking to turn around a cider in a week that (to untrained palates) is drinkable. Suggestions on ingredients? I suppose I'll be going with some sort of commercial non preservative apple juice and throw it in a gallon jug...

When my brew boiled over today, I noticed the foam carried with it some grainy green stuff. When it dried, I looked at it and believe it is hops. During the boil, a similar ring of green stuff forms. What is this? Do I need to be stirring it back in? It looks like my hops is being lifted during...

Just brewed an English brown ale that didn't boil off as much water as I was expecting. Was aiming for a 1 gallon batch size, starting from 2 gallons, but came out with more like 1.6 gallons. Therefore, I ended up with a relatively weak OG of 1.032. It will come out pretty watery and I'm coming...

I purchased a one gallon recipe tonight to make an English brown ale. It's composed of light malt extract, Crystal and Chocolate malt (more of the former than the latter), 1 ounce of Kent Goldings pellet hops (which I was told to use a third of), and Windsor British style beer yeast. The store...

Just finished my first cider(s). All of them came out tasting pretty unpleasant. I did four one gallon batches and, in true college fashion, used champagne yeast instead of something reasonable like Nottingham Ale yeast. Now I have four one gallon bottles of alcohol that are no longer...