Search results

Hi! I am building a DIY electric HERMS system. I use a "Lauterhexe" in my mash tun but sometimes I have a stuck mash issues, so I want to switch the Leuterhexe for a false bottom. The problem is that my mash tun diameter is 344mm and I could not find any commercially available false bottom...

So to sumarise things up, today I tasted the bottle after 7 days from bottling. The acetaldehyde cleared up significantly, beside that fruity esters dominate the taste. The body is relatively thin. I also measured the gravity, it stopped at 1.0025 which is 93% attenuation. It tastes much better...

well, there is a chance of a cross contamination with yeast from the previous batch. In the previous batch I used WLP644 Saccharomyces Bruxellensis Trois, White Labs says it is a "diastaticus" strain. I am realy rigorous about sanitation ( I user paracetic acid ) but a cross contamination with...

Thanks for the reply, next time I use this British yeast I will pay more attention to proper pitch rate and aeration. And maybe try the "semi open" fermentation - with the lid just loosely put on the fermentation bucket.

Yeah, pretty sure. I transferred the beer to kegs 9 days ago and added some corn sugar. I tasted the beer yesterday, some acetaldehyde is still present but it is much better than before. Ideally I would let the kegs sit at room temperature for at least another week, but I need to bottle the beer...

Hi! Today is day 22 of fermentation. I roused the yeast 3 days ago and raised the temp to 22C. According to iSpindel the beer continued to attenuate. I took a hydrometer sample today, it is now at 1.004 (90% attenuation). The taste is realy green, lot of acetaldehyde. I need to transfer the...

Thanks for your reply, this is what I also think is the most probable explanation... the only thing that concerns me is that the gravity is still dropping (and today is the 19th day from the beginning of the fermentation). I hope it will stop soon, then I leave it for another 1 - 2 days to clean...

Hi! I hope this thread is still alive. I brewed a Mild using WhiteLabs WLP005 British Ale yeast. OG 1.038, 20 IBU. 86% base malt, the rest was specialty malts (crystal, chocolate). Mashed at 67C for 60 minutes, then raised to mash out at 76C and fly sparged. I pitched a 1.5l starter of WLP005...