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I usually get good sedimentation, nothing has changed, SO4 yeast 15 gm per 22 L 3.7% SMASH beer with chinook hops Only thing I can think of it got to 25-26 C 4 days in to fermentation. Water treated same as always, AMS and campden tablet 2 tsp AWB and half a gram of MgSO4

3.6% SMASH beer with mosaic cryo hops AA 0.213 added as below 2 gm 15 mins 3 gm 10 mins 5 gm 5 mins and 15 gm 3 mins I calculate IBU as 12.5 cooling down to 30 C 4 hours then down to 18 V in 10 mins thanks

I brew 3.8% pale SMASH beers. I bottle 6 or 7 days after yeast pitch. I prime bottles with brewing sugar - one heaped teaspoon per litre. Bottles are placed in a room that is 17 to 22 deg C. After 3 to 4 weeks I start to try them, they taste fine but lack adequate carbonation. BIAB 25 litre...

Hello knowledgeable friends, I am a BIAB man, using an extended Burco boiler. I have used the same Maris Otter crushed grain, from the same source, for at least 20 years. The last 4 mashes all behaved as follows. About 30 minutes into the mash, I turn on the heater element at reduced power to...

Hi all, my last few brews had very fine hop debris "suspended" about 1 cm below the surface at end of fermentation. 3.8% pale bitter, SO4 yeast, chopped irish moss flakes added for last 20 minutes of boil. Enough to warrant filtering before bottling. Any ideas on cause and / or prevention ? Thanks.

Hi all, my last few SMASH brews 4% SO4 yeast have floating clumps of yeast at the end of fermentation about the size of a match head, the yeast cake at the bottom is reasonably firm. The fbeer they are floating in is very clear. I use a teaspoon of irish moss 20 minutes before flame out. Any...

After around 60 mashes the bag is very dark brown stained. Will it or does it adversely affect beer quality . I brew 3.8% smash beers (but with pale crystal malt. Thanks.

I always use safale 04 yeast and make mainly 4% SMASH beers. Today's yeat sediment was granular and easily disturbed, last weeks was smooth and firm. Any ideas why this variation, many thanks.

Hello all, yesterday I brewed a 4% SMASH beer. 24 hours after yeast pitch it is fermenting like crazy and is at 27 deg C in a room that is at 23 deg C. I cannot control the temperature so I just hope it tastes ok. Other than not brewing June to September, any suggestions. I wondered about a...

I do full volume mashes (32 litre for 25 litre of wort). After the 60 minute mash (around 68 deg C ) I transfer 4 litres to my boiler at full power, so after 5 mins it is maybe 90 deg C. I then add another 4 litres at 68 deg C, and in the time it takes me to run off another 4 litres the boiler...

Hi All, I bottle mainly in 2 litre PET bottles these days. If I fill them to just 3mm from the top, the space volume above the beer is close to 1 ml. However my normal bottling free space is about 7 cm which is a 10 ml head space. So the amount of CO2 from bottle fermentation to pressurise...

Hi all and happy Thanksgiving to you lot over the pond from me. I bottle in 4 to 7 days, heaped teaspoon of brewing sugar to a 2 litre PET bottle, and carbonation is on the low side after 3 weeks in bottle. So if I were to transfer 4.5 litres to a demijohn instead of bottling, and left it for a...

Hi all, after reducing alkanity with AMS my water is Ca 80 SO4 143 Cl 91 Mg 9 I brew 3.8% pale SMASH beers mainly - is any further water treatment needed ?

I added the yeast BEFORE cooling the wort - it was 40 deg C - I cooled to 21 deg C then added another sachet - fingers crossed..........

How many times is "safe" - I re-use twice then start over. At present I am using yeast grown from St Austell Proper job so my first use is really second use. By the way, I have confirmed that this is the yeast used for fermentation. I do not have kit to check the yeast. I put aside 10 bottles...

Hello all, I have looked at several water treatment spreadsheets and either cannot understand them of get them to recommend water treatment. I intend to brew - next - a 4% hoppy beer using 9.75 lb of low colour pale malt and 1.5 lb of low colour crystal malt. Mash will be 90 minutes and is full...

Full mash 3.8% pale bitter. I have long suspected that this style of beer has an initial sweet spot for drinking, and after that will take a few weeks to become enjoyable again. It tasted very nice, and I will taste one per week to monitor drinking quality, and report findings on here. No doubt...

I used to add in last 20 minutes, but read somewhere on here that 15 minutes was better. I use a heaped teaspoon per 22 litres. Recently I started pre-soaking in hot water and cutting the particles with scissors. I think - but am not certain, that clarity of finished beer has improved. Would...

I make a starter with dried yeast I ferment in stainless steel pans with only loose fitting lids I do not control fermentation temperature During fermentation I skim off the top sludge twice a day I bottle using jug and funnel I bottle in 4 to 6 days I leave the bottles at whatever ambient...

1 you need to add "more" priming sugar 2 no difference in taste to non squeezed bottles