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Leaving it overnight is more of a time saving thing so the brewday doesn’t last forever. And yeah, I’ve read a lot of reports/experiments suggesting it’s minimal difference for a lot of time and effort. But then almost every Urquell recipe states a triple decoction is absolutely necessary. I’ll...

What are people’s opinions on doing a decoction mash and leaving the last infusion overnight? I’ve done single infusion mashes overnight with a lot of success - always ends up fermenting a bit drier, so mashing pretty high usually works. Basically I’m brewing a prototype for a lager type...

Cheers for the reply. I did contact omega and they were really helpful. Said they know if no benefit to underpitching, but certainly didn’t tell me not to. Ended up pitching a litre starter (made 2L but decanted 2x 500ml off in jars for two more brews) in 23L at 29/30c in a 1.034 light beer...

So I’ve got my hands on a pack of Omega’s Jovaru yeast. Does anyone have any experience with it? What pitch rates did you use, and do you know if it benefits from underpitching like a Kveik? I know it’s not a Kveik, but there’s obviously some common ground, what with the high fermentation temps...

Yeah, added CaCl, backing soda and chalk to the mash so I've got the most important part covered. Mash PH was spot on. I might just do it. My water has never been great untreated for stouts.

Made a ridiculous mistake yesterday - Brewed up a breakfast stout but forgot to add salts to the boil. I usually pre mix my mash salts with the grain and top up in the boiler. This time I did the mash, which was spot on with the PH, but totally forgot the boil addition. With it being a stout...

Thanks for all the input, it's great that so many of you are willing to chip in to offer ideas and experience to help me overcome this monumental pain in the arse. I have obviously been thinking about this a lot recently and I may have found the culprit (having said that, I have been here...

Update for anyone who is interested. Put simply, I can not get rid of this contamination. Tried just about everything I can possibly think of, including all suggestions on here to no avail. I have spent far too much money on replacing plastic. I have deep cleaned my boiler tap. Taken anything...

I use a separate paddle to mash. Maybe the strainer and sieve need to go. I can live with a bit more trub and hop slurry in my beer.

I suppose it's not out of the question that my dry hopping technique could lead to an infection, but I don't think I'm being sloppy. I do sanitise the lid, but not every time I open it. Maybe I should. I don't use extract. I chill with a copper coil that I submerge at least 20 minutes from the...

I'm generally quite thorough in my sanitation processes. I never get really rack to secondary. I dry hop in primary. I dry hop in a Muslim hop bag, suspended in the beer with string, weighed down with marbles. I boil the bag and string, and steam the marbles. The hops come vacuum packed. I...

Bit of an update. Wouldn't mind a few opinions of this. Bottled my red IPA yesterday. Been in primary three weeks, dry hopped for a week. Nothing noticeably off in it but the surface of the beer suggested there could be something wrong. No big ugly pelicle or furry bits, just a little bit of a...

Ok. Thanks for all the input. Here's my current plan of action: I'm going to look at the cleanliness of my bottles first. I'm bottling a batch of red IPA this week. It isn't showing any signs of infection at the moment nearly three weeks into primary. I am currently soaking my bottles for...

I always reuse bottles, but many are new every brew, and in the last couple there have been quite a few clean "infection free" bottles (shop bought beers, cleaned and sanitised as usual). I always thought that as long as you bleach bomb glass it should be fine?

I buy my grain pre milled, but I do weigh out and mash in the same room, so I suppose there is a possibility that grain dust is to blame. Never been a problem in the past though. I could weight out in a different room, but I can't really mash anywhere else. I brew in my kitchen and it is...

I actually only rarely use liquid yeast. It's not readily available where I live and I'm reluctant to get it delivered as I think that is what got me in this mess in the first place. I chill with a spiral copper wort chiller which I submerge at least 20 minutes from the end of the boil. I'd be...

Believe me, it is infuriating beyond belief. Some of the beers that have gone south would have been excellent. That said, none have been undrinkable. On the bright side, of all the possible infections out there, these little bastards have been quite lenient. No bottle bombs, only mild gushers...

I have a glass carboy and a plastic bucket. The carboy was what I fermented the tripel in that I assume was the initial culprit. If that were the case, my bucket should be ok. I also thought the glass was pretty easy to clean. I have bleach bombed the ****er a few times anyway. I already...

No. I am beginning to think that might be a good idea. Everything initially told me it was post fermentation, but experience is beginning to suggest otherwise. I have never noticed an infection in the fermenter. Howling before it would show up?

My tap is a plastic one that can be taken apart. I do this after bottling and wash well. I also do it to spray before bottling. I pretty much follow your methods during bottling by the sounds of it, maybe apart from keeping the prigs wet at all times. My bottling wand attaches straight to...