Recent content by Gentlemans_Ale

USA

Entered

Has anyone experienced increased diacetyl with the Kveik at low fermentation temps? I just brewed an APA with 2-row, pilsner, and catapils, Omega Yeast’s Hornindal Kveik and Strata hops. Pitched the yeast at 90 F and fermented at room temp so it fell to 72 F after about 30 hours. It stayed...

I just streaked directly from plant leaves to plate using a sterile swab. Thanks for the tips, helps very much!

I think you nailed it

Malt extract

I need an expert to help me identify these colonies as wild yeast or bacteria. This is an attempt to isolate wild yeast from plants in my garden. Besides the mold contaminants, there are clusters of round, pinkish-white colonies. I suspect bacteria but hopeful I isolated some wild yeast. Any...

Made an award-winner APA with this...fermented at room temp...no off flavors, clean, and clear.

That was supposed to say “applesauce?....tell me more...”

Good point, I forgot about the esters. I bet using something like Chico wouldn't do it.

Ha, so true. That's how we all got into IPAs in the first place right?

True

I think you're right about the ibus. I have been adding a smidgen of salt after reading that it can accentuate flavors. Some exBEERiment about it. But maybe it is making the sweetness stand out.

I've recently picked up some sweet notes in my IPAs and I'm not sure where it is coming from - if anything, my most recent IPAs should be dryer than my previous batches. Here are some stats - OG: 1.058 FG: 1.010 IBU:40 ABV: 6.3% Mash pH 5.3 Grainbill 92% 2-Row (blacklands malt) 5% C-20 3%...