Recent content by depecid

Ok so I have an interesting update that doesn't solve anything, but raises more questions. I had a beer at a leagues club (Aussie thing, lets just call it a pub) that I know well. It was from a local brewery. I took a sip and sniff and couldn't believe it, it had the exact same profile that...

I agree. I do take every precaution I can think of.... and I have a clean house with no visible mould issues. Something that does come to mind is I don't always make up a fresh batch of sanitizer for small jobs. Always when pitching a new beer, but for tasting samples for example I have a made...

I use town water that goes through a two stage filter. My only aim with that is to remove the chlorine. My local water report (Which is only an average, but good enough for me) says an average of 31mg/L. I have no idea how to interpret that into anything useful. The sulfur that gets introduced...

Yes I did sanitize it first. My only assumption was that it had suck back as it cooled, being only cling film covering the top. Also my wort does not smell like that when i open the cube, it smells clean and sweet like any commercial wort I've bought. My current batch I even went so far as to...

Hah, agreed, however I've never bleached the outside and watched it turn pink before.... id like to have another go without the potential bacteria dripping down the sides into my FV.

I just found a similar bit of text that then continues to say "And, if the food is heated to 185 °F (85 °C) for 5 minutes before serving, the botulinum toxin will be denatured, and the food is generally considered safe." So i would like to think the 60 minutes of boiling should eliminate this...

All great trouble shooting tips. I have 3 grain bags ready for my upcoming long weekend ready to brew. I'll try and use my wort chiller for one, and pitch immediately (which I've never done). Another I'll do as I always do, taking great care to clean the cube before use. The last I'll brew...

I would imagine dropping the wort to such a low pH before fermentation would be problematic. Next time I buy a packaged cube I'll test it and see what they come out at. I'll also ask my local shop how their own cube are packaged.

The cubes generally sit in my fermentation fridge at whatever its set to currently. My local home brew shop has dozens of these sitting on the shop floor for months at a time. I was always under the impression that I'm putting a just off the boil liquid into a cube that's air tight and...

Because i like to do a brew day and knock out a few batches. Then when i'm ready i can just put a brew down. I use two stage filtered water, but it's not RO. I do have a water report i work off when doing my additions.

Oh yea, sometimes months. I mean, you buy fresh worts here in Australia that can be over a year old. If there was a contamination it would explode before i got to use it (I've had that twice now)

No i posted on a Facebook group. I got a lot of comments about Sulphur relating to lagers but no one really had any clues about my issue. I remember my first brew when it popped up (2-3 years ago). I ended up having a few in a row that were so Sulphury to me I would drop copper into the beer to...

It's both I guess. Caramel and butter menthol are similar to me, butter menthol having a butterscotch like flavour... which is a type of caramel.

Only my wife. She agreed on the "butter menthol" type flavour. The thing for me is that I've had different grain bills, yeasts, and hop combos end up tasting identical. I did think maybe this is just how it's supposed to taste, but it's oddly offputting and I don't enjoy them despite trying...

So this will be a long post as I’ve been through the ringer with this one. I posted on a forum a while ago about some weird off flavours I was getting. That was probably a year ago and it’s still happening. Most times when I brew a beer I get a nice clean fermentation until the yeast drops...