Skunky beer is one of the most universally recognizable off-flavors — a sulfur-like, onion or burnt rubber character that’s immediately unpleasant. Unlike oxidation which develops gradually, skunking can happen in minutes of light exposure.
John Brewster
John Brewster
John Brewster is the homebrewer and writer behind BrewMyBeer — over a decade of all-grain brewing, 80+ BIAB batches, and 1,000+ guides on fermentation science, water chemistry, hops, yeast, and homebrewing equipment. Every guide is written from genuine hands-on experience.
- Troubleshooting
Metallic Taste in Beer: Equipment and Process Fixes for Homebrewers
by John Brewster 3 minutes readMetallic flavor in beer is jarring and unmistakable — a blood-like, iron-tinged, or coin-in-the-mouth sensation that ranges from subtle to overwhelming.
A beer that won’t attenuate — where fermentation stalls with too much residual sweetness and a gravity well above target — is one of the more frustrating problems in homebrewing because you’re stuck waiting while the clock runs.
- Troubleshooting
Beer Infection Identification Chart with Photos: Visual Guide for Homebrewers
by John Brewster 4 minutes readIdentifying a beer infection by appearance and smell is a learnable skill that saves batches — knowing what you’re looking at tells you whether to dump immediately, whether the beer is salvageable for a different purpose, or whether what you …
- Troubleshooting
Estery Banana Flavors: Temperature Control Guide for Perfect Beer Balance
by John Brewster 3 minutes readBanana flavor in beer — the isoamyl acetate ester — is correct and desirable in hefeweizen at 3–5 ppm, and a significant defect in a pale ale or lager at the same concentration.
Hazy beer in a style that should be clear is one of the most common homebrewing complaints — not because it’s hard to fix, but because there are several distinct types of haze and each responds to a different treatment.
Flat beer after all the effort of brewing and packaging is one of the most discouraging outcomes in homebrewing — but it’s almost always fixable once you know what went wrong.
A glycol chiller system allows precise temperature control across multiple fermenters simultaneously — the same technology professional breweries use to maintain exact fermentation temperatures in multiple tanks at once.
A HERMS (Heat Exchange Recirculating Mash System) is one of the most capable all-grain brewing setups available to homebrewers — it uses a heat exchanger coil submerged in the hot liquor tank to heat recirculating wort back to mash temperature …
An automated grain mill hopper with a controlled feed rate transforms milling from a manual task that requires constant attention into a set-and-walk-away operation.