BeerTools Discussion Forum

If that is your recipe, I noticed that you have put a couple ingredients in that require mashing. If these malts are not mashed then you

When you measured your original gravity and final gravity, how close were those numbers to the ones the calculator gave? If they were pretty close then there may be a few other factors that may have thinned out your brew. If they weren

When you ad your aroma hops, they are added at the very end of the boil. I like to add them right when I turn off the heat; that way I know I

Maybe the issue is just a matter of mastering the skill of pouring a home brew? A couple things to remember: Make sure your glass is large enough to contain all the contents of the bottle of home brew. Once you start to pour, pour with one straight shot; there is no turning back. If you tip the bott...

I use Irish moss myself. I usually allow two weeks in the secondary with ales and then I bottle. Typically I have to allow about 3 to 4 weeks for the beer to carbonate, but my batches have always carbonated. The clarity is worth the wait as far as I'm concerned.

I find that when I add Irish moss during the last 15 minutes of the boil, not only do I have improved clarity, but I find that I end up with much less sediment in the bottle. Less sediment means less stuff flowing into your glass when you pour your beer. Also, be sure to use a glass secondary fermen...

I checked the Recipe Calculator at this site, and it says that your O.G. should fall within the range of 1.044 to 1.056 for a Classic English Pale Ale.
If you want your beer to have more body (higher gravity), boost your malt instead of using less water. You wouldn't want to brew less beer, right?

From the way I see it, you can relax. The white circles of foam likely is just residual fermentation; the yeast is still eating. I get the same thing with my batches as the yeast winds down.
Don

Sometimes we have to work with less than ideal circumstances. Here are some practical solutions (my opinions, take

Fermentation temperature is maintained to keep yeast happy. It has little to do with beer color. For example, you may have a dark lager like a Bock beer that requires lagering at low temperatures with a lager yeast. Or you may be brewing a light pale ale that requires a higher temperature while usin...

I think the first thing to adjust is the yeast. Using high quality liquid yeast cultures is more expensive and not as easy to use as dry active yeast but the effect on your beer is quite noticeable. Especially will you have positive results if you pitch the yeast at the correct temperature and maint...

Is the taste bitter, malty, astringent, acidic, etc? Bad aftertaste can be caused by many factors present both in the brewing process, and the fermentation process.

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