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What was the expiry date on the package? Typically, a pouch does not contain enough cells for a lager even when fresh, starters are usually required and definitely required with older yeast. Never cool yeast after pitching, this signals them to go dormant and they usually won't wake up again...

Everybody has a different palate, and is more or less sensitive to certain compounds than the next person. Much of this is genetic, some of it is ignorance due to lack of training/experience. You need exposure to something and a definitive statement of what that characteristic is to be able to...

Diacetyl is always produced by yeast, healthy yeast will re-uptake it and break it down, unhealthy yeast will not. Some strains (particularly some fast-floccing English) will simply go dormant before fully cleaning up. Could go either way, you'd really have to know your personal palate to...

Wow... You'd think brewers would be a cool, easy going bunch... what a pair of pretentious, presumptuous ding-dongs the two of you are. Insinuating my beer is swill? I don't have any idea what I'm talking about? Making such a statement with nothing to back yourself up indicates to me that...

Care to elaborate, fellas? Once the VDKs are scrubbed up by the yeast, what else is there for them to do? Autolyze? You like the character of exploded yeast cell in your beer? How long do you think Budweiser sits in tank for? You're insane if you think they hold it for 3 months... You might...

I can't speak to the discrepancy on their website, but the can clearly calls the beer a NEIPA. To that effect, they have failed to produce the claimed product, and that is not the mark of a good brewery. At best, they are trying to hype up sales of their IPA by associating it with the trendy...

I am blind as a bat to diacetyl, I suppose I should consider myself fortunate. My lager process is 5-7 days at 50-55F, about when I see active fermentation start to taper off, then warm up to ~65F and hold 2 weeks before cold crash and fining. With a fast carb method, I've had bright clear...

The write up on the can claimed this beer to be NEIPA style, I salivated in expectation of hazy, juicy, hoppy goodness. What I got instead was some weakly hopped, too bitter, caramel malt infused, and most infuriatingly of all, CLEAR "beer" in this obviously mislabeled can! How can you call...

The issue with the idea in your first post is that inoculating LAB into fermented wort won't sour it, there's no sugar left for the bacteria to consume, and lactic acid is a by-product of their metabolism. The small amount of acid in the "starter" is simply not enough to sour the full batch of...

I've been using a Blichmann Hopblocker for 2 years now, been very happy with it. It never clogs, and very little gets through it. I run a pump and plate chiller.

Here's what I did with a recently brewed NEIPA, my OG was 1.060 but you can scale it back to be a lighter beer. I used a combination of flaked oats, wheat, and barley that comprised 15% of the grist. Do whatever you want for base malt, and since yours is a lighter beer I'd bump up to 20%...

Rockin' a 40L German Pils brew, got my mash run off and waiting for it to come up to boil.

I'm going to talk a little about the theory of hop use in beer. There are 3 main functions of hops: i) to add bitterness, ii) to add flavour, iii) to add aroma. The longer hops are boiled, the more alpha acids are isomerized and contribute to bitterness. Also, boiling drives off the volatile...

I will do a number of lagers and cream ale brews throughout the year. My current brew plan is 10 Gal German Pils next weekend, 5 Gal peach/cranberry/raspberry dry-hopped kettle sour, 10 Gal Vienna lager, 10 Gal California Common. Not too sure what I'll brew beyond that, maybe a Czech Pils and...

My first brew of 2019, been a couple years since I brewed a NEIPA so I felt it was time to do one again. Batch size: 20L O.G: 1.060 F.G: 1.020 ABV: 5.3% IBU: 63 SRM: 5.5 Yeast: Wyeast London III, 1L starter from smack pack Malt: 2.15kg Marris Otter 2.04kg Pale Ale 0.45kg Flaked Oats 0.35kg...

Keys to good lager are temp control and clarification. There is no need to let it sit for months on end, that is the old way to get the beer crystal clear before modern filtration techniques were developed. My process is 7-10 days at 55F, remove from chest freezer to a basement area that is...

Whoops, this wasn't the drinking thread... I cropped up some Wyeast Boh Pils for next weekend's 10 gal German Pils brew. Just separated the pitches for each carboy and put them in the fridge a few hours ago. Cool to see the yeast stratifying as it settles down. I didn't want to add 1.75L of...

I am drinking my very last drop of homebrew :( Belgian Tripel brewed Feb 2018, a 10% abv schnoker. The bowl glass distorts the image, but it is bright clear after sitting all this time. I brewed a NEIPA last weekend, still a couple weeks away from it being carbed in the keg. I might have to...

I am drinking my very last drop of homebrew :( Belgian Tripel brewed Feb 2018, a 10% abv schnoker. The bowl glass distorts the image, but it is bright clear after sitting all this time. I brewed a NEIPA last weekend, still a couple weeks away from it being carbed in the keg. I might have to...

Keep notes on everything you did, evaluate the beer when it is ready and see how you like it, and what you might want to change. Could be you like the F.G, high as it is, for this recipe, and just want to get the ABV back up to your plan. Increase the malt bill for higher OG next time. To dry...