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Wouldn't spunding result in increased retention of H2S at the end of fermentation?

Hefeweizen! About to brew another one this weekend, too!

This past week, I had the privilege of attending my homebrew club's meet at one of my favorite local breweries where I am friends with the head brewer who had previously advised me to try open fermentation when using this strain. We were able to try four near-identical hefeweizens back to back...

My experience says otherwise. I brewed a Tripel with WLP720 which is supposedly the Hoegaarden Grand Cru strain. The beer took a while to ferment but eventually flatlined after about 3 weeks. One week afterwards, I pulled a sample from the floating dip tube, chilled, and quick-carbonated it, and...

I might try this. I have a spare immersion chiller I could find a way to connect to some tubing and push starsan through it using CO2. Next batch though I am going to try quasi-open fermentation to see if it helps.

Excellent question. No. For the second batch I purchased a brand new packet of OYL-021 to make my starter with. I get them directly from Bobby at his shop so they were super fresh. Less than a month old.

Hello, Hefeweizen is one of my favorite styles, but unfortunately I've had the least success brewing this style of all beers. At this point having made two sulfur bomb Hefeweizens in a row with a weizenbock currently fermenting on the same Weihenstephan 68 yeast cake, I need your help if you've...

Refractometers aren't generally used for final gravity readings because ethanol significantly skews the refractive index. Calculating your true final gravity here, I am getting 1.010 which is actually on the dry side for this strain so it seems the beer is most likely finished...

The fact that it took 48 hours to take off in a starter is a bad sign. It should have been ripping within 12-24 hours, especially that strain. In a pinch, a reasonable dry yeast substitute would be Lallemand Abbaye. Or you can use the M47 packet.

Just so we're clear, I'm not saying it is or isn't. I'm saying it can be. It's likely situation-dependent.

I mean, one possibility is simply that it's effectively single infusion versus step mashing. The "American" version is not experiencing significant activity for beta-glucanase and protease enzymes.

The most important thing to avoid bottle bombs is firstly to ensure the beer is at terminal gravity before bottling, and secondly to limit infections during bottling. Personally I do not repitch the primary strain during bottling. I pitch either half a sachet or a full sachet of CBC-1 which is...

I was talking to another member of my homebrew club recently and we were in agreement that decoction is probably a bad idea at the homebrew level. With Steve's approach in that video, he is definitely getting hot-side oxidation/aeration, and lots of it. Whether it's enough to cause problems he...

Yes, for bo pils I do a longer saccharification rest than for regular pils. An extra 15-20 minutes should be enough (always verify with a cheapo refractometer obviously). I end up getting about the same extract as with regular pils if I just wait. I've never brewed with Red X so I can't...

I feel low amounts of Melanoidin and Munich malts simulate the "flavors" of decoction (which is really just caramelization) pretty well. 2 ounces of Melanoidin or say 8 ounces of a dark Munich, or both. My next 6 gallon recipe for a German Pils is going to be: 12 lb Weyermann Floor-Malted...

For reference, I add all my sugar at flameout for all my beers and see no reason to do otherwise. You would have been fine just waiting the three minutes and then dumping it in while chilling. One potential impact stopping the boil and stirring the sugar in and then raising to a boil again like...

When I toured some of the breweries in Belgium, at least there, some of them, in addition to having a lab and ability to propagate in-house also have redundant samples of their yeast frozen off-site at Universities. St. Bernardus are very insistent that their yeast is the original Sixtus yeast...

I suspect BE-256 is a dry mutant of Rochefort's yeast, which is also British in origin and POF negative. Rochefort's yeast is available as WY1762 and WLP540. If you speciate these two, they are technically different but yield similar results. At this point, chances are, all of the abbey strains...

I'm a huge fan of Belgians and drink them on the regular. A few of my favorites are listed below (sans any you mentioned): Dubbel St. Bernardus Pater 6 La Trappe Dubbel Tripel Westmalle Tripel Tripel Karmeliet (this one is very innovative and unique - one of my all-time favorite beers)...

The first thing I would want to check is what actual temperatures the grain are at throughout the mashing process. I bought a long electronic candy thermometer off Amazon specifically to measure the temperature of my mash. I don't care what the controller says, you can easily have cold spots if...