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Hi everyone, i really need help with a beer i will have to throw out. I’m in search of what caused the problem, so I never reapeat it. I brewed an IPA, actually that treehouse recipe flying around, with some tweaks. The beer tasted a little strange before going into the fermenter, overly bitter...

Hi All, so i brewed a very high gravity pastry stout at OG1.130. The FG was supposed to be 1.050. It stoped at 1.060. I used Lallbrew London yeast and didnt count in the not fermenting of maltotriose, so i guess thats whats happened. I pulled 200ml of beer, mixed it with 100ml of water, heated...

Hi all, i'm trying to force carbonate a very high FG DIPA and it won't get the amount of fizz i'm looking for. My fermzilla is in a fridge at about 3C, I've had 1bar on it for 2 weeks and upped that to 1.5bar for two days. I'm inserting the CO2 through one of the top ball lock valves. The beer...

Hi Folks, so I had my finished 5%ABV Chocolate Stout sat at 3C for 7 days at 0.6bar and when I poured a glass it foams but its rather flat in the glass. I upped the pressure to 1bar for 2 days and it's not much better. Does anyone have an idea? The FG is a high at 6.7P, in case that makes a...

Hi all, I brewed this beer 12 days ago and it looks strange and tastes even stranger. The recipe is attached. It's still in the fermenter waiting to be bottled. It tastes really bitter, unpleasant and muddy and I've never had foam like this after fermentation and dry hopping. The only thing...

Hi guys, we've got a brew day planned for Saturday and I'm unsure how to go about this. First here's the recipe: Brewfather Because of the large grain bill we have have to split it in two. So either we mash half in apr. half the water, mash out and store. Then mash second half and ad stored...

Hi Guys, our next try at a bigger stout has once again failed. We watched the whole process carefully, especially the mashing temp. We had no problems or mistakes that i can think of. Pitched 4 packs of 05 at about 22°C. Aeration by vigorous overhead shaking of the fermenter before pitching the...

Hi everyone, we brewed a Imperial Chocolate Milk Stout on Jan 24th. Well at least we tried to. Our OG should have been at 26 but was at 24 (we luckily also used maple syrup, that wasn´t planned originaly, for that bit of extra strength). We´d rehydrated our 5 packs of S04 yeast before including...

Hi all, I just got a water analysis from the town council and entered the numbers into my software. It turns out that the HCO3 level is 397ppm. As I understand, that reduces the drop of PH while mashing. what else I've learner's is that a can 1. Dilute the water with distilled water (but won't...

Hi, i brewed a 20.5°P beer and pitched 2 packs of 1084. fermentation started great after 12h but CO2 production stopped on day 3. after re calculating the yeast amount I noticed I need 200bil cells more than I pitched. Now can I add more yeast on day 5/6? I had to reorder more yeast, so there's...