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I was wondering if anyone can help me identify an off flavor in a recent American Pale Ale I brewed. It is a very grassy kind of vegetable off-flavor. I've read of this happening with dry hopping for too long and from using homegrown hops. MY recipe is below, I did not dry hop and the hops...

Could anyone help me with a bit of a sanity check? I am looking to bottle carbonate a Belgian Tripel, and will be using Priming (corn) Sugar. Because these beers are going to be gifts I am kind of psyching myself out (worrying about bottle bombs). My first issue is what temp do I use to...

Hi everyone, I am planning on brewing a Belgium Tripel that I want to add Chardonnay soaked Oak cubes. I originally planned on adding 2 oz of Med Toast French Oak Cubes after fermentation. MY LHBS only carried med toast French Chips. Everything I've read says that the chips will impart...

I am going to brew an all grain Roggenbier for the first time and was looking for advice. Grain Bill: 5# Rye Malt (39%) 4# Munich 20L (31%) 3# Pilsner (24%) 8 oz Flaked Rye (4%) 4 oz Chocolate (Roasted) Rye (2%) Since I am using 24% pilsner should I go with a 90 minute boil or will...

Hey Everybody, Recently I bottle harvested yeast from two 16.9oz bottles of Ayinger Brau-Weisse. As I was stepping up the batch I must have been distracted and added WAY too much dme. My starter wort was in the 1.080s. The yeast fermented out and it smelled more peppery/clovey and a little...

Hello everyone, First off I would like to say thank you! This is my first post but I have been a long time reader of the site. Tons of information. Anyway I usually find any answers I need searching the forum, but this time I think I should post for specialized feedback. I am starting...