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Okay thanks!

Hey guys I need some help, what do I do with crazy long side vines? Should I trim? Should I train them? Or should I just leave them? Take a gander at the pic.one vine is growing out of the box and others aren't far behind

Why yes! You can. You may have to change a few things around. Your first mash out can be one big beer, your sparge run offs can be another weaker beer. You can see where there would be adjusting for sizes of the batches but that is how you can create 2 beers with one huge grain bill. I don't...

Why yes! You can. You may have to change a few things around. Your first mash out can be one big beer, your sparge run offs can be another weaker beer. You can see where there would be adjusting for sizes of the batches but that is how you can create 2 beers with one huge grain bill. I don't...

Well with my opinion would lead me to believe that if your caps are in we'll condition then somewhere in your process you have killed your yeast, it could be chemicals on your bottle or it could be from the transfer. If you want to test how effective your caps/capper are. Then holding the bottle...

I have placed them in a cool place so it will halt fermentation in the bottles. The primary was finished there was no movement in the liquid or the air lock and the hydrometer hit the target gravity, I can promise you I am not trying to deny your answer it sounds very probable. I am thinking...

I usually freeze my fruits, or buy them in frozen bags, its hard for bacteria to grow in thoughs temperatures, you also boil your berries in a small amount of water or purée them and then boil them for maybe 10 minutes. Theses all would help your chances of beer survival :) I hope it turns out good!

Okay well thank you guys! :) ill let you know that I tried some just now tonight and its very delicious, it hasn't cleared the bottles yet but dang! It came out just as good if not tastier than the others, it's surprisingly over carbed and holds a cap without any issue, I'll send a picture soon...

Well why did previous batches work before? I'm not trying to frustrate but I like collaborating, I like the multiple answers!

I'm not trying to deny just collaborate why did the other ones work then?

Oh hunnay :p this ain't no kit. This is a recipe from yours truly, but of course I took it off of a family member but I had worped the hops the mash and sparge process along with grain load and that doesn't explain why other batches have worked

I do not have an issue with the aroma. But you are correct that I may be mistaken that harsh bite for these flavors. And yes any yeast has that effect but harvested yeast has a greater effect on the aromas. Also the brews I have tried had left bits of hops in the brew similar to smutty nose so...

Well the recipe said it should be bottled in 7 days, if you look above you'll see I have my explanation to someone else that thought similar to you :)

It did take a while to cool the boil, almost 50 minutes i ran out of ice :/ ...q. 65-70 is my pitching , primary, and secondary temps. I did not use kettle fittings before and it came out clear, I never crash cool and it comes out clear. It's just this batch and I noted what is different up...

I have never made a brew where I had to dry hop, but the beers I have tried that were had quite a bite I think it's because the hops used in the brew, used Hops with a higher cohumulone content than the more pleasing hulumone. I don't like the bitterness that forms from cohumulone. Harvested...

Thanks for the info, I don't tend to like dry hopped beers, they have wonderful aroma don't get me wrong but I don't care for the grassy bite so I tend to stay away from thoughs brews.

Well I'll be glad to tell you! Just asking would have been nice. So the temps are the original , mash 155-152f for sixty minutes, then after drainage I gave it a 3 gallon sparge bath of water at 175f it was then boiled for 60 minutes, hops were added at 60-one oz,30-1/2 oz,15-1/4 oz, and 5...

i used us safale - 05 i usually add irish moss but i did not this time i had none on hand and didnt think it would make much of a difference, but i guess it has. i bottled this afternoon and primed with sugar, hopefully it will clear in 2 weeks, if not oh well its not a biggy, ill try to look...

so i have this batch of pale ale beer (5 gallons) and this isnt clearing, i waited for fermentation to stop and added super kleer, it has cleared some but not all the way. my sparge runoff was not very clear causing cloudy wort and i wonder if this is the issue. i also havent cooled this batch...

i found quite a good alternative but it takes a little skill, hold the cork firmly to the tip with one hand so if you flip the bottle upside down liquid wont poor out then hold the bottle in your other hand next, flip it upside down and place the cork on a very sterdy table or the ground. now...