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Colobrewer is it the yeast, alcohol, or just the wort that gives off flavors when adding oxygen to a fermented or in my case a half fermented wort.

Thanks for the reply guys. I plan on accomplishing half the fermentation with the ale yeast at 36 hours cause it would take at least 7 days for the ale yeast to completly ferment all the sugars and cold crashing for a few days at 33 degrees hoping the yeast would fall. Aerating with as few ale...

I just did my first all grain batch. I will be using wyeast 1968 london esb ale for 36 hours. Cold crashing, rack to secondary, aerate, pitch 2007 pilsen, wait a few weeks bring up to 60 dry hop for a few weeks. It seems like alot of work but may bring some interesting results. Has anyone used...

Thanks for the reply the siason turned out great. I did my first all grain doing an amber ipa/lager 10lbs 2 row, 1lbs munich, 1lbs c-44. Contacted wyeast and used 1968 english esb for 36 hours. About to cold crash tonight, than rack to secondary, aerate, pitch 2007 pilsen wait a few weeks...

I just used this yeast and it was a beast. Pitched at 70 let it rise naturally to 76. After 3 days went to 66 in a cool part of the house. Heated to 80 to 90 for 5 days. It was at 1.003 in 8 days. No bad tastes or smells. Great beer. Another week in secondary and see where the gravitys at

Im new here and have a few interesting questions. First, I have a siason that went from 1.050 down to 1.003 in a week. 3724 yeast and tastes fine. Has anyone had one go down that quick. Second, I want to try a Ipa fermented first week with ale yeast, cold crash rack to secondary with lager yeast...

I am new to this forum and im taking college courses on brewing. Any info on how to brew this type of beer would be very much appreciated. I may be over my head but plan on brewing in the next month or so. Thanks and may every drink bring you luck.

This is one of my favorite beers. I had the pleasure of having it on tap. I would like to clone it. What I can find about it is 6 or more grains, Challanger and Saaz hops, t58 yeast. Noats of fig, plum pumpernickel, cherries, chocolate, and coffee. Its dark amber in color and I suspect it is...