Search results

My stainless mesh basket wasn't fine enough. Too much husk material and whatever else got through in the final beer.

100% - I'm convinced from experience that you need a damn fine fabric/stainless filter, otherwise you better clear that wort with proper mashing techniques. I had super grainy/harsh beers with a stainless mesh basket and full volume BIAB mash, despite good pH. Took me dozens of batches before I...

That is true. I guess starting cold and ramping up slowly is a pretty decent method though if you need to accelerate

You don't need 10 weeks to turn around a cold fermented lager. Pitch 2 sachets at 10C, after a couple days, ramp to 12C, few more days 15C, then 20C to finish.

I agree - super fresh beer on the lower end of the acceptable carbonation scale is something special

Hi, I've brewed a few lager beers that have unintentionally ended up being about 3.5-4% ABV due to high mash temps and poor efficiency, as I dial in a new system. I have found the beers tasted really good initially, but lost their flavour as they got up to my desired carbonation level (¬2.4...

Bump - did you ever get to the bottom of this issue? What is your mash thickness for all-grain?

Sounds like some great research. Is the 2308 essentially the Domens 308 ? I wonder why Yeast quotes the attenuation so low (70-74)?

Interesting about the Doemens 308 strain reference. I just found the following on it and it matches my experience so far with the SO2, and seems to match the description of the lallemand strain. 308 is high attenuating, whereas WLP838 is lower attenuating. • Strain 308 - bottom fermenting...

Bumping this thread. I have a split batch going on these two, fermented at 10C, nearly at FG. Diamond is definitely not the same strain as W34/70. The Diamond has a pleasant level of sulfur in the FV sample, I have a feeling it's one of the malty Bavarian strains. Tastes very promising and I...

Yep the burn marks came right off with BKF. Also cleaned up the welds although still some bronze coloiring. I can't believe I had been letting that brown gunk leach into my mash. Also did a citric acid passivation to be sure.

Furthermore, I'm wondering if my mash basket is rusting. It's always had brown welds but now they are not as shiny. I'm trying to pinpoint the source of the off flavour, perhaps this is it. Thoughts ?

Thanks will try that. Any thoughts on what it actually is though? And can it harbour bacteria?

Hi, a while back I left my brewbucket out in the rain with water almost to the top. Lid was on, airlock hole open and lid not secured. I returned to find widespread stains/corrosion on the inside of the lid and the walls of the bucket above the water surface. Photo attached. It wont come off...

Yes, alkalinity is obviously proportional to the amount of acid required, but was interested to see if anything else could result in it being tasted at lower concentrations than what is purported. And I've never noticed this in commercial beers that I know use acid malt for pH reduction. Sounds...

Interesting. Does salt actually enhance existing flavours in food, or just add saltiness ? I guess it could enhance the lactate flavour.

Hi, plenty of these threads around but they all seem to indicate the lactic taste threshold doesn't kick into about 5% or so. I use Weyermann acid malt and can definitely taste it once it goes over about 2% of the grain bill. Its like a slightly sour candy like tang that tends to mask hops and...

Best solution - don't cold crash. I'd rather crash in serving keg and have some yeast settle there than introduce O2 to my beer. I gradually reduce temps only by 3-4C over a few days, to encourage some flocculation before kegging.

You have a clean slate to do whatever you please. Best possible water.

Not sure if the OP will read this a few months later. I had a similar problem that plagued me for 6 years. 2 problems I finally identified were playing off against each other, making it hard to pinpoint. 1) Fermentation temp - sticking to outside of fermenter wasn't accurate for me. Beers...