Search results

There are numerous sources on yeast pitching rates and the likes online. Wyeast has their own post on it. Typically less yeast causes stress and slower fermentation. The reason it could stall is that some yeast, including some Belgian yeasts, tend to stop fermenting when the temperature drops...

I followed these steps when trying it once. It's a hassle though and very hard to do in an AIO so I've done it just once. The beer is good though.

Mashing too warm won't give you attenuation this poor. I know some brewing software already accounts for it, but I'm not sure all of them do. BrewFather for example does. I agree you pitched way too little yeast initially though. Both strains can stall I think, so racking and adding in a bit of...

AFAIK Beersol is SiO2 and Biofine is as well. Should be the same product.

Apart from BU/GU ratios (which don't say everything in my opinion), higher gravity will influence hop utilisation and result in lower bitterness. However, I also agree with the statement that you might notice oxidation the longer the big batch lasts. Higher ABV also results in better uptake of...

Even though freedom units don't come naturally to me, this sounds like extremely poor efficiency for what you're trying to achieve. Or are you aiming for a pastry stout with an OG of 1.180-1.200? In that case think thrice about using an AIO for this recipe. Regardless I'd go for a double or...

I add primarily calcium salts, so gypsum and CaCl. Calcium I'd have to check, but I'd say around 150. I've gone higher with pretty much any ion before, hence my confusion. I've also clearly labelled them all and keep my regular cooking salts far away from my brewing salts and all of them...

Tap water with extra salts to get to 200/100 Cl/SO4. My water is naturally quite high in sodium, but I didn't add any apart from SMB and lactic acid. None of my other beers have this issue, including beers that I boil for 3+ hours or pilsners with minimal other flavours. Only when I deliberately...

Interesting. I've tasted hop burn before, but that also brought some harsh burning sensation. This beer is as you would expect, except a bit lacking in hop flavour and with the weird salty flavour. I'll see if I can get others to identify the flavour. Thanks!

I've kegged my first beer this week and it was a hazy based on information in this thread. When brewing this I was afraid some of the hops weren't up to standard and now that I've tasted the final product I concur. I was doing a demo, so I couldn't go out and fetch some other stuff from the...

I've tried making extracts at home, but they ended up smelling (and looking) like stale old weed. It still works, but it didn't give me the aromatic punch I was looking for. Could've been me and my process, so I'll let others help you along but this is my experience. I added vodka to some buds...

No that's the gluten!! To OP: it will get dry no matter what, but there is some body due to the glycerol production. If you're not into dry beers try it in cider or mead. They are surprisingly full bodied compared to more traditional versions.

Maybe try a split batch once with a different yeast that doesn't throw off weird flavours for you. It's possible that you have a bad batch of yeast, but if anything you're over pitching in the warm batches. I doubt it's that. Aeration shouldn't matter too much with fresh dry yeast, nor should...

I think that can still work. Lallemand themselves suggest ~1.3 sachets for 5 gallons, but they suggest relatively large pitching rates imo. Lower rates still work usually. I've gotten good results with pitching too much as well, so it's up to you basically.

1.009 is a bit low imo, but 1.011-1.012 should be about what you expect depending on your recipe. Did you mash warm or brew a stout? Or add lactose or maltodextrin? Those things will increase your FG. Nevertheless waiting a total of two weeks for medium strength brews is never a bad idea...

Lutra kveik is generally suggested as a clean alternative for pseudo lagers, but in my opinion it's not clean at all. Very heavy lime/citrus esters and something else I can't place. Voss kveik can be somewhat clean, but not like a lager. Kveik in general seems to work best in relatively strong...

I think you got the order mixed up a bit. Underpitching is one cause for yeast stress and everything that comes with it. I don't think this will stress your yeast though. Some flour brands are very low in protein and might get you a (small) shortage of FAN. Add some extra nutrient if you're very...

Don't keg right away, wait for the sulphur to dissipate first. That's normal with many yeasts including lager yeasts. However, if you package now you can't get it out. Just let the fermenter off gas a bit. Well that could be the result of using the wrong yeast. If you expect a very malty beer...

I've noticed my small pot caramelises differently compared to my electric kettle, so you might expect different flavours. Also chilling could be an issue, although I almost never experience problems with DMS even when not chilling. Your pitching seems fine, it might just be time in the fermenter...

And other beers in this size do work out? So you don't have excessive scorching or anything that might also give off flavours? Since you describe what seems to be diacetyl it's very unlikely, but then again it could be contributing to the flavour profile as a whole. However, since you say it...