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Google Translate from https://www.kostbarenatur.net/waldmeister-sirup-einfach-zubereiten/ Another recipe I found has 3-4 times more "Waldmeister" (woodruff), so I guess this recipe is a bit weak, but the important point is to let the "Waldmeister" wilt which is needed to develop the typical...

Pay attention to the mash pH in case you adjust your water. I recently learned/discovered that a mash pH in the range 5.5-5.6 gives a smoother stout with more body from the oats. Tried it once and it made a noticeable difference. But I had to adjust boil pH later. Fingers crossed that this...

I meant the Low Carbon, High Nitrogen starter. The original publication uses yeast extrace (as described above). I wonder if I can use WLN1000 instead, resp. if somebody ( @Fhizzicks ? ) used yeast extract and in what quantity?

I also wanted to try this method. Did anybody try nutrients like Whitlabs WLN 1000? And if you are using yeast extract: how are you dosing it?

I'm also doing this, I find DME clumps if you use water at lower temp.

I had a spider over winter, called him Johnny, had no flies or other other insects around during this time. He left in spring without saying goodbye.

According to http://beer.suregork.com/wp-content/uploads/2018/11/Brewing_yeast_family_tree_nov_2018_v11.pdf it groups with a wine yeast and some other more "esoteric" yeasts.

Pitched at 17C (should be ~62 F) and let temperature rise (took about 5 hours) to ferment at 18C (~64 F). OG was ~1.056, pale ale wort, so no larger amounts of special malts and no adjuncts.

Proper hydrating the yeast can make a big difference: Used BRY-97 last Saturday and beer started bubbling about 7 hours later. Same lag time the last time I used this yeast. I read somewhere here at HBT that BRY-97 is one of the yeasts benefiting most from proper hydration. I"m following...

LalBrew Köln should also work at your temperature, is also pretty clean at low temp and almost lager-like. For 2.5 gallon batch 1 packet is enough at this temperature.

Ok, but this is not a lager yeast. Nottingham Ale yeast might work at your temp and give a slow fermentation, would take a bit longer though. Just pitch 2 packets for a 5 gallon batch. Also attenuates less, so beer might be less dry in the end. Would you mind to share your recipe?

What yeast do you plan to use? 55 F is actually at the higher end for a classic lager fermentation (see also Homebrewing Lagers: Chilling Out).

How long did you ferment? Off-flavors could also be caused by an infection with wild yeasts, but then it would take much longer than a usual ale fermentation to reach FG. I had this.

try this: https://archive.md/SLPQM

The powder is most likely raw. But I assume you have to boil the "wort" for root beer also (never did one). You could also try to add the Yuka to the water from the recipe, boil it for a few minutes and the use this as a base.

Seems to be ok if cooked thoroughly: Can You Eat Yucca? but raw it is toxic (see "Risks" at that page): Yucca, although one of the most consumed carbohydrates worldwide, is dangerously toxic when consumed raw because it contains cyanogenic glucosides that trigger the release of hydrogen cyanide.

What also helps to "understand" malts: chew them and taste the wort when lautering, finally see what from this flavor carries to the final beer. Strong hops and expressive yeasts might overshadow this.

I was surprised how good Weyermann pale malt and centennial alone fermented with an neutral ale yeast taste. Disclaimer: I'm living in Switzerland and almost all malt I can buy is from Weyermann.

I'm more the APA/IPA guy and I learned sth bout grains by starting with SMASH recipes (same yeast, always centenial hops), 100% base malts (pilsener, weyerman pale malt, ...) and after I got some impression about what base malts are contributing I started adding other malts in lower amounts...

It is about the effects of hop creep: hop creep restarts fermentation and (similar to the primary fermentation) yeast might produce some diacetyl. The test ensures that diacetyl got cleared up again (if it was present).