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We haven't made extract brews in a long time, and we still seem to get a caramel thing from time to time. Of the 4 four things butterpants listed the ferment temps being controlled in a cooler range and good oxygenation are the main things we hadn't been doing before this current batch, I hope...

I think you're (all who mentioned it) right about the ferment temps. Our current batch, I put a lot more emphasis into the starter, and pitching/ferment temps than I feel like I have--(it's been a while since the last time I brewed). I took a reading after a week and tasted it and it has a bit...

I've brewed a few dozen batches of beer over the last several years, and I still am just as pessimistic and paranoid as I always was. Part of it is from having a brewing partner who is as anal as I am and we compound each other’s anxiety with an over-cautious and meticulous methodology. The...

I've brewed a few dozen batches of beer over the last several years, and I still am just as pessimistic and paranoid as I always was. Part of it is from having a brewing partner who is as anal as I am and we compound each other’s anxiety with an over-cautious and meticulous methodology. The...