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Give it some more time. I just cultured some Saison DuPont yeast and it took 3-4 days for the 3 bottles worth of dregs to ferment out 500 ml. Who knows how old they were in the bottle... took quite a while for them to get going. Be prepared to step it up again after the initial starter to get a...

What are the adjustments for altitude? I'm at 1000 m so water boils at about 96 C here but I'm not sure what aspect of BeerSmith this would affect?

Just another pile-on to say that in my experience BrunWater is more accurate than BS2 for acid additions. I routinely hit my target pH with BrunWater's calcs, but BS2 wants me to add considerably more acid malt or lactic acid to hit the same pH. Definitely interested in checking out BS3 to see...

Yeah this is pretty much my experience with it as well. The more krausen, the wilder it gets. This NEIPA I'm currently fermenting with a top cropping strain + primary dry hopping makes the tilt so inaccurate it's essentially useless during active fermentation. I have also noticed that even when...

Looking for someone with some experience brewing NZ pale ales here... I'm thinking a relatively pale/blonde grist. MO and a bit of light munich. Maybe a touch of honey malt. 30 IBUish, 1.045-1.050ish. Probably re-pitch some Imperial Juicy although I'm not really going for an NEIPA type thing...

Dryhopping an NEIPA during fermentation definitely throws it for a ride... can you guess at what point the hops went in?

Hence the comment about risking over carb. If you need to de-carb, put the gas in line on a liquid QD and attach to the liquid out post. Crack the PRV and bubble CO2 up through the beer at 1-2 psi. Then set it to the serving pressure and wait a few days for it to carb properly.

Your father smelt of elderberries.

Yeah it takes more than 1-2 mins at 30 psi even with shaking. I usually set to 30 psi for 24 hours and don't shake. At that point it will be mostly but not completely carb'd. Then dial down to serving pressure. After a couple more days it's usually where I want it. You can speed it up by...

https://www.amazon.com/dp/B072N3X39J/?tag=skimlinks_replacement-20

Good stuff! Glad it turned out. FWIW a go-to table saison that I'd highly recommend is very simple: 70% pils, 20% rye malt, 10% sugar. Hop to 20-25 IBU with EKG or continental noble hop and 1/2-1 oz at knockout. Vary between 1.040 and 1.050 keeping in mind that on the upper end of that, you'll...

I use this: https://www.brewhardware.com/product_p/biabbottom17.htm Works like a charm. Keeps the bag off the element and out of the pickup tube but also doesn't reduce flow.

Oxiclean Free (no perfume etc) works OK in a pinch as well if you can get that. I agree with IslandLizard that it might be high mash pH from bottled mineral water bicarbonate. Do you have access to reverse osmosis or distilled water? If you do then give that a shot. If you do try RO water and...

After fermentation. If you left the trub out of the fermenter then less likely it's fatty acid oxidation. You mentioned you use a neutral detergent to clean your equipment... what do you use? Also on all your batches, I assume the off-flavour persists once the beer is conditioned and clear...

This is what I was thinking as well - oxidation of fatty acids. I got a bit lazier when I switched from my 3v setup to eBIAB and was a) collecting cloudy wort pre-boil and b) transferring a fair bit of trub to the fermenter post-boil/chill. I definitely had some off-flavours from it that I...

I haven't seen the show but they put out a call to our homebrew club looking for participants. Definitely more interested in trying to find interesting people/places, etc. than anything about brewing itself if you judge by their email and questionnaire...

I kind of went in both directions... I used to brew on a 3v propane fired keggle system. I revered back to single vessel BIAB but I also upgraded to electric and added a controller. Once the build was done, the system is actually very simple to run. I love that I can now brew in the basement in...

Yeah I definitely get the buttery thing with GNO. I used a bunch of it in an APA and judge comments were that the beer contained diacetyl which I think they were just incorrectly picking up from flavour of the GNO. A local brewery here uses it in their cream ale and I get the exact same flavour...

Historically a lot of the colour contribution was from invert sugars and/or brewers caramel. Check out Shut Up About Barclay Perkins... there's a ton of interesting info there re: historical British ales & lots of recipes.

Yeah illegible comments is a tough one. I know when I'm judging that after a whole day my fingers are about to fall off (and my writing isn't the best under most circumstances). Freshness definitely makes a big difference and it looks like they picked up on that with comments about muted...