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Hey Smfish, ive historically had fairly disappointing results with dried wheat beer yeasts (my complaints mainly at Fermentis WB-06 which I find is far too attenuative even with a silly amount of crystal in the grist. I have an experiment running with T-58 atm, but I have reservations about this...

Nateo, Im ressurecting the zombie again (only because I need some assurances from an experienced T-58 junkie) From what I can tell, a lot of folk want to be hatin' on this yeast and honestly that made me want to try it even more - I let it loose on a Wit just over a week ago. I'll admit I had...

I think your point #4 is the most interesting one. Ive also been brain-racking as to when these problems started and *I think* its when i started being fascist on my temp control in primary. What this has translated to is quite long slow primary fermentations on the first batch (like close to...

I did think about this as a possibility, but I cant get a grip on the principle of the bad-science involved. Ive read all the articles on overpitching leading to missing esters (if thats important) and over attentuation etc but never stuck fermentations?. I also pride myself on my wort...

Thats the thing, I figure an issue with yeast nutrition would manifest itself differently - slow start or weaker than expected fermentation, off flavours etc. Not a perfect fermentation for 3-4 days and then silencio. That said, you have given me a glimmer of hope and I'm going to cling to...

Hydrometer - I should say it did occur to me for a sec that my hydro might be faulty but it appears 100% reliable on all the first generation batches?

hmmm thats an interesting point. The answer is no I dont, only coz I figure what I have is a billion billion cells that have recently proved themselves in battle and are fighting fit. Is this yeast-nutrient on a repitch conventional wisdom?

Brudders and Sistaz I am being suddenly yet consistently and oxymoronically plagued with stuck fermentations on batchs of beer I brew on yeast cakes. The operative word here is consistently - down to the FG that the damn batches stall on. first the environmental factors: 1. I always pitch...

ok thanks. then its case closed as far as I'm concerned. Death to Sterling Ale Yeast (bangs imaginary gavel)

how very interesting. thanks for chipping in sir. So while we are on the subject of this yeast can I ***** a little more..? Not only did the damn thing refuse to attentuate but after 2 weeks was still refusing to flocculate (despite the spec sheets suggesting it was a high flocculator). The...

Ok thats a fair question - but in fact I boiled down 2 litres of wort not the first runnings (and that wort was at 1056). I really do not think a 155f mash temp can be blamed for the FG, Ive mashed at these temps before with plenty of medium crystal malt and hit FGs of 1014 on LOW-attentuating...

Fellas, for sh*ts and g1ggles I decided to try something last brewday that I have been wanting to try for sometime now in an attempt to really shove a solid malt backbone into my Best Bitter - and that is the idea of boiling a small subset of wort down to a caramel syrup and then adding back to...

well i think you are onto something man, so i disconnected the gas and dispenser lines a little while ago and noticed two things: firstly, after purging the keg I noticed that after an initial rush of gas it quickly died away. so maybe not so much pressure in the headspace after all secondly...

for some reason theres more than a pint of crud in the bottom, I would have poured off at least 2 litres now and its as murky as ever. like opaque. strange as i filtered through a grain bag when i transferred to keg, obviously more hop dust got through the grain bag than what I thought. And...

Hi thanks that is a fair suggestion - only problem is that only a week prior to filling the kegs I gave both close to a sanitation overhaul - disassembled the connectors, took out dip-tubes etc. So this is the first batch to go into a completely clean keg.... there is no possibility of hop...

thanks for the response - I should have mentioned, keg is sitting in a refridgerator - about 5 degrees celcius.

Hey Brothers 5 days ago I kegged a pretty plainclothes Best Bitter. Not my first attempt at kegging, nothing fringe about the beer. My usual technique is 2-3 days at 30 psi and then down to serving pressure for a few more days. results always predictable. Until now. Its been 5 days at 30 psi...

hmmm your 124 for 60 has me thinking. protein rest. interesting that is. I'm not an expert on 'em but is it possible it unlocked more of the starch/protein matrix and freed up some sugar in addition to breaking down the protein..?

The pilsner malt is some locally grown stuff, also malted locally by MaltEurop. Its just occured to me I attempted to acquire some stats on their malt a while ago and I received a dimwitted/dismissive email reply from someone that sounded like the company receptionist. maybe its time to try again

Brethren, my process usually treats me to some prodigious efficiency figures (90% and upwards) but I brewed my first Wit this weekend and my efficiency was kicked in the balls. I'm exaggerating a little of course (eff at 75%), however the problem of course is that I'm guaranteed to undershoot...