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I'll have to taste it again tonight and try and explain it better. Maybe chlorine isn't the best choice.

I have a pretty strong off flavor in my beer and I assumed it was yeast bite b/c I left it in the primary for 4wks. It tastes like chlorine to me. Is that what you would describe the taste of yeast bite as? How would you describe it if not?

I used starsan.

I have a pretty strong off flavor in my beer and I assumed it was yeast bite b/c I left it in the primary for 4wks. It tastes like chlorine to me. Is that what you would describe the taste of yeast bite as? How would you describe it if not?

It's already in the bottle ~2wks last I checked and it still had a pretty strong chlorine like taste. Is that how you would describe yeast bite? Or, could it be something else?

I left my brew on the yeast cake for a month and it's got some major yeast bite. Will any amount of bottle conditioning help?

I forgot to put in the whirfloc tablet when I was brewing yesterday. The brew is fermenting pretty heavily right now. Can I still put it in?

if you just throw the hops into the fermenter will they sink? Isn't it bad for them to sit exposed to the air?

not sure, I left it in the primary 15 days. Only took one reading.

should i be worried that it will not carbonate? or does it usually work? :drunk:

I didn't check the OG unfortunately. But the kit I used said it should be 1.061, but who knows.

I just bottled my first brew and the FG was 1.020, how do I know if the beer is getting carbonated? Is there any way to tell? And, is 1.020 high?

what about taking some of the yeast from the cake and making a starter from that. Then using it in the next batch. Do you see any issues with that?

I am really curious to see some pictures, so if you have some please post them here.

I have a beer in the fermenter I am about to take out and I want to know if i put put the new wort in the fermenter with the yeast cake. seems like a pretty hefty starter. what are the problems, if any, with this method?

you're right. I misunderstood what you said. I can see that now, they need to be more mature to have all of the necessary enzymes etc.

that makes sense. thanks.

im just saying there are say: 10 units oxygen and 10 units sugar in the wort (for arguments sake) if you pitch 10 yeast that eat 1 oxygen and 1 sugar a day, you will consume the oxygen and sugar in 1 day. if you pitch 1 yeast it will take 10 days to do the same job but, either way...

that would be true if the yeast were old. But, they're babies. babies shouldn't be tired yet. They were just created. sorry, this didn't really make sense, youre saying its good that they are older.

the undesirable byproducts make sense to me. But, the FG at the end should always be the same no matter the size of the pitch......right?