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I tend to keep a separate starter, I found some batches got excessively bitter if I top cropped or used slurry from a previous particularly hoppy batch so I tend to stick a flake in starter from time to time and dry the slurry for the next few batches

Nothing changed on the cold side, I did have an infected Schwarzbier in one keg but have since nuked the kegs and put new O rings in all kegs and taps to be on the safe side

Sorry no idea why the word 'plus' got there, I'm using Kveik strains originally from the Kveik FB group, so original strains, mostly Hornindal complete with bacteria but again never had this issue until the last few batches, perhaps my starter is going bad

I'd ruled out hops being a problem as it was across several beers all with different hops having the same muted stale character

I've not had a problem with aerating before, but I'd normally done it at 20C as opposed to 30-35C, don't know if that temp would make a difference?

Interesting, I've mostly been running off to my fermenter at 30C to pitch Kveik plus and splashing quite a lot, perhaps that could also be an issue 🤔

Oh I'll be putting it on next time for sure was just curious if anyone else had had similar experience

Hi all, I've been noticing in my last few batches of homebrew a weird stale hop aroma, I'm using just about the freshest hops I can find, kept in freezer until needed, and the malt I'm using isn't too old either, it certainly doesn't smell or taste stale. The only difference to my...

Pitched 50g into the Berliner as it was a lower gravity, the higher gravity beers such as the Porter and Saison I put 100g of starter in each. I have no idea whether that's a massive overpitch but it turned out ok! All airlocked fermentations. And my dad tells me he uses 50/50 white flour and...

I've had quite a lot of success brewing with my Dad's sourdough culture. A Pils base with noble hops, fermented at 30 Celsius it produces something like a cross between a Belgian saison and a hefeweizen. From an OG of 1.054 it fermented right out to 1.002 in a week. This is now basically my...

Hi Guys, I've been brewing for a few years and have overall been happy with the quality of my beers but there has always been something a little lacking so I'm starting to look into my water. I got a water analysis done which came back with the following info: pH: 6.57 Nitrate: 41.70 Total...