John The Ripper Mac Brew

[Ara Kistner]

WhenI try to crack zip file it always shows -bash: zip2john: command not found.I installed through homebrew, run john shows no error, I'm not sure is the command not installed or what?When I run ls /bin/ I do not see zip2john command.I tried solutions listed Command zip2john is not working but still not working. New to these staff. HELP T_T (Device: Mac Big Sur)

I suspect it's not ingredients as they look all fine and normal. Could be due to the sanitiser. I don't see the point in letting it dry first, but it would be a good idea to properly measure out the dilution. I would also avoid using dishwashing detergent for cleaning. Get some sodium percarbonate or Napisan etc. product. These are far better for brewery cleaning.

I'm a total newb to this (5 x kits'n'bits brews - 1 of which got infected and turned to vinegar, and 1 all-grain BIAB). To varying degrees, all my kit brews have had a bitter almost chemical 'twang' to it - well the 4 that were drinkable anyway. I'm not sure if it is the same as what you are describing but through my reading it seems to be a fairly commonly discerned taste in home brew kits.

My BIAB was fine. Delicious in fact. And a sentiment independently (albeit subjectively) confirmed by three other tasters in a side-by-side tasting comparison of three of my kits brews and the single BIAB. All identified a bitterness or twang in the kit brews, all enjoyed the BIAB the most and considered it the most balanced and best flavoured. Small sample I know, but so far that's a unanimous opinion among 4 tasters of my brews.

I brewed all the kits with the kit yeasts (apart from my vinegar brew, which is undrinkable). In the BIAB I used US-05 exclusively. I note that all the kit yeasts I used (Aussie Pale Ale and Lager kits) have lager/ale yeast combinations in the yeast packets. I don't have the ability to temperature control the FV during primary, and ambient temps have been anywhere from 14-26C, leading to an average primary ferment anywhere from 18-23C (I'm in Brisbane).

I have a theory (which is based on less than three months of home brewing, and only 5 drinkable brews all up) that the lager yeast in the kit yeast packets may be causing unwanted flavours because of the higher fermenting temps.

So, it's only a hypothesis and others with far more experience than me may say I'm off my tree, but I will continue to try and test it. For my next kit brew I will use US-05 again and drop the kit yeast altogether. It there's still a 'twang' then in my mind it will point to something in the extract or the adjuncts that is causing it.

Find a method that suits you to stabilize your ferment temperature, & many of the ferment related problems you are experiencing will disappear. A no-rinse sanitizer such as StarSan is also terrific for use on brewing equipment & is incredibly cost effective.

Iodine has a metallic taste. I recall the old days when iodine tablets where issued to decontaminate water in your canteen as we had to drink water from mudholes etc. and it had a metal taste. Perhaps you are overdosing the idophor to a very large extent?

I also use idophor and mix like just under 10 ml to 5-6 litres of water to sterilise bottles, the FV and all the other kit on bottle and brew day. I just pour it out and don't air dry. Even with the residue still in the bottle I don't get a metallic taste as the residual dose is so small.

All I can add is I wouldn't be using the garden hose to fill the vessel unless it is food grade. Always remember the taste of the water out of the hose on a hot day - not fresh. Maybe adding something to the flavour.

I've just pondering the very same thing myself. I've just recently become more aware of a 'taste' which I now suspect is in fact the infamous extract 'twang'. It's really only apparent in my lighter brews though. I've been using liquid extract both from the kits themselves and from additional cans' date=' and I use US-05 and Coopers kit yeast though I always use [b']two[/b] pkts of the 7g kit yeast.

The 'twangiest' brew I made is a recent Pilsner which was a kit + BE2 and a few other additions. I think I added extra dextrose too which probably didn't help and in my ignorance I only used one pkt of 34/70 lager yeast - it seems at least two is usually recommended. Under-pitching has been suggested as a possible source of "off-taste" in this case, perhaps the same may be true for you?

Identifying off-tastes is definitely a bit of a problem I find. I know when they're there, and I know they shouldn't be there but identifying what they actually are and figuring out what might have caused them is by no means easy!

I'm hoping my 'tawngy' pilsner brew will improve, it's 3 weeks in the bottle so I accepted that it was a somewhat premature tasting, however my ales have mostly been quite good after that time so I was hopeful! This 'green' pilsner will definitely be put aside and forgotten about for quite a while! I'm in no hurry to drink it as it is!

Hey BB, When I was bottling, every brew sat at room temp. for at least 2 months before a few days in the fridge. From 2 weeks to 2 months conditioning, in my experience, the taste difference is chalk and cheese! No home brew twang that was obvious. I also use iodophor and measure carefully, it's powerful stuff.

Hi Beer Baron. Rather than extract twang, or dish soap, or idophor, I suspect you might be tasting off flavours due to yeast handling. A lot of times beginners 1.) don't use enough yeast, 2.) compound the problem by not rehydrating it, 3.) brew at too high or too low a temperatures and/or don't keep the temperature stable, and 4.) are in too much of a hurry to bottle and drink.

Brew #1 probably had the best chance of working out, that is if you were controlling temperature somehow. Brew #2 was under-pitched. Although Coopers ale yeast is a very vigorous fermenter, when you start branching out from Brew Enhancers and use more malt it is best to use two packages, and maybe rehydrate it too. As for Brew #3, off flavours with US-05 has come up in another thread recently. Supposedly one package of US-05 is enough for a brew with a gravity

This topic you have raised is one that is close to my heart. Like you, I am new to home brewing this year, and thus far I have been doing kit brews and partial mashes. I have done 20 brews so far, and I have now had three brews that have an unpleasant after taste. My first thought was...is this the so-called "homebrew twang" or something else? One problem is that even if you do a lot of searching, it is hard to find a uniform description of what is actually tastes like! Most of what i have read seem to describe it as a slightly sour/bitter/cider like taste, and attribute it to the use of liquid malt extract (LME) that is the basis for most beginning home brews in the cans.

From the sound of things, that is not what you are experiencing though. Your description of bottle treatment sounds reasonable: I really don't think the dishwashing detergent is to blame, especially if you are rinsing thoroughly and also rinsing with hot water before you sanitise...if there was enough of it left to affect the flavour, you would be seeing effects on your head retention, which you are not. I would also agree with Kradmelder that Iodophor has a metallic taste, so I don't think it is that. The hardest thing is trying to figure out exactly what it is you are tasting. The off taste I am getting in mine has all been in ales. All have had different yeasts; one was dry pitched, two were rehydrated. Temperature control was strict in all three. All used (Melbourne) tap water. All were fermented for at least 12 days, but not more than 14. All instructions were strictly followed. All were done in vessels cleaned with sodium percarbonate very thoroughly, and sanitised with (no-rinse) Starsan. All have the same problem...there is a slight "plasticky" smell to the nose, and though the initial taste and mid palate are fine, towards the end there is an unpleasant taste...maybe a bit plasticky with a touch of sourness and bitterness to it. It MIGHT be a bit "band aid-y" but I hesitate to use that term because it is suggestive. My wife thinks it is like that, and she is the most sensitive to it. Interestingly, I note that my Mexican Cerveza and an Asahi clone (which, being lighter beers you would expect to show up more) have none of it.

My working hypothesis is that perhaps it is chlorophenols. These have been described as giving a "plasticky, band-aidy or medicinal" taste to the beer. Have a look at your water provider's home page and see what they use to treat the water with. I found out ours is treated with chlorine, and though Melbourne's water quality is excellent, there might still be enough residual chlorine or chloramine present to interact and produce chlorophenols during fermentation. To see if that is the factor, try boiling your brew water for about 10 minutes before you use it to drive off chlorine (even it it has to be in batches) or treat it with Campden tablets to get rid of chloramine. If after doing that there are still issues, it must be something else. Of course, I would recommend taking a bottle of each brew to your LHBS, and provided they are experienced, they might be able to pinpoint the problem after a taste.

I suspect your off flavour is due to contamination. Most homebrews are contaminated. If you pitch a lot of healthy yeast and keep the temp stable, in their happy zone, they can out compete the contaminating organisms to the point where they aren't noticeable.

Interesting thread - I have noticed a distinct similar after taste to several of my brews aswell. I use Melbourne tap water like many others, sanitise with Oxyper (Sodium Perc) and rinse well, use a temp controlled brew fridge and mainly US05 yeast and have had this taste with both dry malt and liquid malt. I had put it down to 'just what you get' with kit based brews and find that only sufficient hops or malts overcome the taste. Sometimes it is subtle - and sometimes quite strong.

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