Recent content by Brewnolo

Thanks Gadjobrinus Did you study there? Do you know of any advantage of H-W over Nottingham ??

Die_Beerery, Thanks for the reply! The only problem that I found with TUM master is that it's taught in german (language that sadly I do not know).

I'm looking for opinions/reviews or recommendations about Brewing Science Master Degrees. I'm trying to begin an academic and research career. I found some options (in english language) in UK, like Heriot Watt University and University of Nottingham. These offer very specific and interesting...

This means that the yeast in suspension is hardly a cause of the flavor?? Is possible to smell the off flavor when I pour it, and the flavor is stronger after swallow.

For my previous batches I left the bottles a time in the fridge but the flavor persist. But an interesting fact is that an APA that I made 5 or 6 months ago, I tasted the last bottle that I had in my fridge and this flavor was almost imperceptible. I don't know why but I think could be that...

This off flavor like I mentioned in the OP is difficult to match with a typical off flavor but I think is mostly yeasty, sometimes it seems to be detergent but mainly yeasty. I will try in my next batch with Lallemand Dry-97.

If the cause of the off flavor could be excess yeast in suspension, can I decrease it applying cold crashing and gelatin fining? Is there someone who had some experience on this?

I used rehydrated dry yeast (US-05) without yeast nutrient. I did the aeration just shaking the fermenter for a few minutes. Usually the airlock start bubbling after 12 hours and the final OG was reached after 4 days of fermentation, normally I bottled the beer after 10-12 days of fermentation...

N Definitely I will change the cleaning product for another more reliable. This type of povidone iodine is applied in medical procedures, I took 12.5 ppm dilution for no rinse application. However in the last batch I changed by alcohol 70%. But I used the same plastic fermenter bucket of...

I use just a dishwashing detergent. I am from Paraguay (South America), so here I don't have availability of PBW, Star San or another similar product. But I am ordering from USA to try it in future batches. Yes the off flavor persists in the bottled beer after conditioning. I am using bottled...

After mashing my wort was a little bit cloudy but I read that boiling cloudy (grainy) wort can create husky/grainy off flavor(astringent) that in my case I didn't feel in the sample that I taste after boiling stage. I was careful to not transfer trub to my fermenter. Did you have this off flavor...

I used bottled water for mashing and sparge so in theory this water shouldn't have chlorine but next time I could try adding a campden to discard this issue. Another detail, I remember that just for the rehydrating dry yeast I used preboiled and filtered tap water. I don't know if this can...

I don't sanitize the brew bag I just wash it like you said. I only sanitize after boiling. For the next batch I will buy Star San to try. Thanks

In the last batch I used just bottled water trying to minimize problems. I really don't get an pH-meter yet, but that could be a possible cause. Thanks

I'm a new homebrewer and I made 4 batches by a BIAB method, English Pale Ale, APA, Blonde Ale (not belgian), and a Session IPA. All the batches presented a strong taste (or aftertaste) and a smell that is difficult to match to a typical off flavor but I think that tends to be a yeasty off...