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Many thanks guys. I realise i under pitched now. I usually make ale. I raised temp a little but will slowly drop it back and just wait. Eventually they will get cracking I guess...! Sent from my iPhone using Home Brew

Thanks. I have read that fermenting lagers too hot causes diacetyl and off flavours. If I raise to ale temps like 21c and get active fermentation, then wait days at this temp and then drop 1c a day for a week or two, do you think I will get off flavours? Sent from my iPhone using Home Brew

I have just made a lager recipe (5 gallon, og 1058) and I pitched 2 packs of wyeast 2278 into it last Monday (7 days ago) at 12 degrees C. I see no active fermentation yet and the gravity has not budged. I smacked the packs and they started to swell, the yeast was manufactured on 15 June so is...

All sorted, thanks very much. I saw an old post on this site suggesting i just rack off the beer. it is a really nice brew, no off tastes and it has started carbonating quite well too. i think it was lipid scum on the top as i used some coffee beans and toasted coconut in the boil, so the oils...

I have made a batch of porter, and am slightly concerned it might be infected. I have never had a batch get infected before, but make mainly lighter coloured beers. Fermentation is complete, 99% of the yeast has fallen down, there are a few floaters, but they look quite gloppy. There is also a...

This is good news. I will duly leave it and enjoy the holiday. Much better than bottling early and coming back to a bottle-bomb site!

Tried another batch, used the right yeast, sorted out my fermentation temperature and I got a much much fruitier result. To be honest, too fruity for my taste, but at least I know I can regulate this now. I can use this strain and ferment a little cooler and hit the mark I think. Thanks for...

I have been brewing a porter (OG1.058, and target FG1.016). I pitched the yeast last week into 23degC wort and the fermentation went well and was vigorous. When I brew normal bitters (OG in the 1.040's) i am usually ready to bottle after about a week. This one is taking longer, as one might...

Thanks guys - good points. However, the commercial guys are not using different shaped fermenters and are getting fruitier ester profiles. they are broadly cylindrical, with conical bottoms for trub collection. I had a small revelation last night though. My thermocouple is inaccurate! I use an...

A coconut and coffee porter brewed last night. Quite excited as it is my first "additive" beer. Used some toasted coconut and whole coffee beans for last 5 min of boil and steeped for 15 mins before wort colling. Hoping for the best. the coconut is definitely evident...

I use a light crystal malt (EBC150) but make a 5 gallon batch and use around 9lb of base and around 1lb of crystal, so my ratio is about as high as yours, if not higher. I definitely get the malt, body and richness right, it is just the fruit flavour. I spoke to one of my friends who brews for a...

Is this not just diacetyl? try keeping your beer in primary for a few days after you have hit your FG to do a diacetyl rest at those temperatures and the banana flavour cleans up.

Thanks - I had considered using some of the American "C" hops to boost this, but have not done so yet. Might give that a try if the 1275 yeast choice doesnt help me.

that yeast comparison chart is very helpful. thank you. I see the white labs corresponds to the 1968, which I have used from time to time. (in fact i think that is my "fruitiest" of yeasts). I have also heard members on this site talk positively of the White Labs Burton Ale WLP023. I see that...

thanks for the reply : yep, I have tried fermentation temperature. I usually try for the high-end of the yeast manufacturer's suggested range (I often start fermentation around 73F and then move to 68-70F when it is established. You mentioned proper yeast selection : The only thing I have not...

I agree that adding dissolved sugar, or DME, in boiling solution to your bottling bucket is a much better way of priming than adding sugar directly to your bottles. There is not a high chance of infection, and almost no chance of oxidation there.

I mainly brew standard/ordinary bitters and ESB's. I have made loads of batches of these, and have used many different variations of ingredients and procedures, but am battling to get that "fruity" taste you get when you drink some of the commercial ones (Youngs Special, Seafarer, Sambrooks...

Thanks, will give it a crack. Sent from my iPad using Home Brew

The main difference is not likely to be your method, but you are probably using a different yeast when you brew stouts to your other beers. What yeast are you using? Is it good enough, is it being fermented at the right temperature (not too cold?) and is your wort oxygenated enough before you...

I too am South African, and enjoy Castle Milk Stout! From the sounds of things, it looks like you have fermentation problems, rather than it being anything particularly "stout related". The one thing might be your yeast attentuation, and fermentation temperature range. What yeast do you use and...