Recent content by lindebeast

During vigerous fermentation, the temp was in the mid seventies and cooled back down when transfered to the secondary. All kits used White Labs yeast.

70-72 degrees

The 3 recipes that I've made are all from Midwest: Blonde Ale, Lemon Coriander Weiss, and Irish Red Ale. They were all made with White Labs yeast.

My first 3 brews have not turned out the way I had envisioned, yet I'm still trying. They all had common factors: An overly "yeasty" taste that covers up the flavor of the beer, and poor head that fizzes up and down like a glass of soda. My brews spend 1 week in the primary, 3-4 weeks in the...

Thanks, that will help a lot. One more question; How would adding too much yeast affect the fermentation?

I recently collected washed the yeast from my first ever home brew. If I am to use this yeast in a future batch, how much of the yeast should I add per 5 gallons?