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From what I'm reading, I think hops are the culprit. Build yourself a cheap hop spider, and for your dry hops, bag them and toss them in after primary fermentation has completed.

Hi all, I have a small GE "dorm room size" fridge that I have been using to keep my keg and CO2 bottle in. I've just been using a picnic tap, but I'm looking at putting a tap on the door. The reason for that is because there is a shelf that rests on the top of the fridge that cannot be...

This turned out very tasty! Only been in the keg for 3 days, but had to go ahead and try one.

I can hold temp within +/-1F. I am using a BrewJacket Pro with it. I'm gonna wait it out a few more days, and if no change I think I will probably repitch. Just haven't run into this problem before. It's always possible I ended up with more unfermentables, but I kept a very close eye on my...

It was AG (BIAB). I'll go ahead and bump the temp up and swirl it around.

I'm doing my first pilsner, and I'm worried my fermentation has stalled (or perhaps I'm just being impatient). OG: 1.048 Expected FG: ~1.011 Yeast: WLP815 (with starter) 05/30: Pitched at 48F. 06/11: Gravity reading was at 1.019. I bumped the temp up to 50F as the gravity had been...

In it to win it!

By "a ton of flour", I do have sediment in my kettle, but I'm one of those types that dumps it all into my fermenter, as that's not gonna really have much of an impact at all on my finished product. I haven't had any problems with it affecting my hops. I even use a homemade hop spider. What is...

I've gotten kits from Jasper's before, and they have all turned out excellent.

If it's just been a week, it's probably still fermenting, and depending on the yeast used, it can stink. Some yeasts can give off some sulfur like odors. Having said that, how large of a batch are you brewing? What yeast did you use? At what temperature is your fermenter?

I brew clones of beers that I cannot purchase around here. An example is Dogfish Head - I love their 60 minute and 90 minute IPAs. I don't brew clones exclusively, but I do brew them a few times a year.

In!!!

FatDragon is right - you were doing extract brewing using HME. There's nothing wrong with doing that, but the next step in doing extract brewing is to add some steeping grains - that'll greatly enhance the body in your beer. Many extract kits now come with steeping grains, as it's a very simple...

Here's how mine is setup:

Lots of questions. I agree that reading Palmer's book would be very helpful to ya. But, to try to answer some of your questions: Efficiency: An easy way to think about efficiency is that it is how much fermentables you were able to extract from your grains and convert into sugar into your...

Are you using pellets or whole hops?

Congrats on starting the hobby. The bad news - that old extract is not going to taste good at all. I started with Mr Beer and found a couple of old cans sitting around and figured "why not". Once it finished fermenting, I took a taste and dumped it immediately. It tasted exactly like celery...

I thought I'd share my notes from this brew: 10/18: I brewed up my sour mash using Wyeast 5335. I kept that wrapped up in an electric blanket with the temp set to low. 10/18-10/22: Monitored temperature. Temp fluctuated between 100-110F for the most part. Very little visual fermentation...

How long ago did you bottle and how much priming sugar did you use? You generally want to give it 2 weeks in the bottles to allow it to carbonate before you put your bottles in the fridge to cold condition. The only "quick" way to carbonate a beer is if you keg it, and you can either force carb...

I want free stuff!