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I think if you used US-05 you wouldn't have had this issue but I highly doubt it has anything to do with cloramine in your water. A high fermentation temperature with a yeast that has a phenolic trait is most likely your issue. Belgian yeast fermented too warm can get lots of phenols. I'm...

Did you taste it before bottling? What did you use to sanitize the bottles? I once had an issue when I used (too much) Iodine to sanitize my bottles and got that phenolic smell like you describe. I didn't let them dry so I added a little bit of Iodine to every one of my bottles!

According to John Palmer's "How to Brew" any flavors and aroma from the bittering hops get boiled off, so yes, this is what I've always understood. I've read numerous threads about this and I feel like I'm beating a dead horse, but I guess I'm curious to know, is this actually true? I'm just...

I understand this but this is what the recipe calls for. In BeerSmith, if I put in the recipe for Pliny The Elder directly from Russian River it comes out to 234.9 IBU. It says in actuality it's something like 90-100 IBU, so there is something off with the calculation.

Almost. 26.5oz total. Including Dry Hops.

Thanks for the affirmation. I know I added a ton of hops to this batch, I guess I'm just disappointed that I'm not actually cloning PTE to a T. Wondering what the differences will be. Cheers!

So, last Friday I decided to try a 12 gallon batch of a PTE clone. I took Vinnie's recipe that's floating around on the internet and doubled it for the batch size. The entire brewing process went flawless. I hit my gravity and batch size and was super excited over the weekend. This morning...

In my opinion, you want to bring down the wort to a pitchable temperature as quickly and efficiently as possible. A wort chiller would be a good investment for your setup but it certainly isn't required. Get a large Tupperware container, fill it with ice and/or cold water and there you go.

Last Saturday I brewed and crushed my own grains using my new barley crusher. I set the gap slightly wider than the default setting. I ended up over-shooting my OG by 0.003 and an estimated mash efficiency of 92%, according to Beer Smith! Thanks for the advice, everyone. I can now sleep...

Just got a Barley Crusher and a second hydrometer. I'm going to do a coarse crush and I think that was my main issue. Rice Hulls helped but I'm still not happy with 70%. I'm brewing on Saturday and will report back.

Good to know I'm not the only one. Are you using a RIMS setup? I think I'm gonna try to do the multi-step as well. The guy at the my local home breq store said I should try mashing at 148F for 30 minutes then at 161 for 30. I guess it has to do with the alpha and beta enzymes which I'm still...

I try to, but sometimes I'm a little off so I usually take the temp and plug it in to the Hydrometer Temp Adjustment Calculator. I know I'm not far off. Yes, the grains were always completely covered with at least 2 inches of water above the bed. When recirculating, there is a little bit...

Hello, First time user here so excuse me if I make any homebrewtalk faux pas. I've got sort of a frustrating issue with my RIMS setup that I need some advice on. I finished building my system about 2 months ago and since then I've brewed 6 batches using it. I've tried several different...