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I want to do some experiments with wild yeast and I have some questions about it. Is known that brewer's yeast has the ability to flocculate due to the selective force put in it by centuries, since brewers have collected yeast from the fermentor´s bottom. And that is the difference with wild...

About the pH i have been using the pH mash calculator of Brewers Friend and checking it with pH strips, at around 5.3-5.4.

Has chlorine, but the water report show a "free residual chlorine" of 0.5 ppm, even so, i let the water rest from the previous day. And has 72 ppm of alcalinity.

The first batch i think that get worse over time, the "rotten fruit flavor", but in the others i think that remain the same. I say i think because i´m not an expert, just my opinion.

The water i use is the water of my house, i have the water report and is very low in minerals, very pure indeed. In the first batches i do not add salts, just a little of calcium carbonate for a stout, but in the last one (still in bottle) i put some calcium chloride and calcium sulfate until...

Hello everyone. I´m new in this forum and in the home brewing world too. I have done 5 batches of three different styles, but all of them had a unpleasant flavor. In this point I think that is important to say that in all batches, when I open the fermenter after 2 weeks of fermentation the beer...