BlightyBrewer
Well-Known Member
I am getting generally confused and frustrated with how some (most) of my brews are turning out, and I need help.
I am an extract brewer (currently), and so far most of my brews have had a weird taste (kind of medicinal), and have been flat.
I have been secondary fermenting for two weeks, I have used the same LME with dried ale yeast.
The question is, after two weeks in the secondary, is there enough active yeast to produce CO2 at bottling? My thought is that if my yeast are all dead or dormant then there would be no CO2 (hence flat beer), which would result in oxygen contamination in the bottle leading to an off taste / infection.
Do most of you guys use dried ale yeast or WYeast? Which is better?
I am an extract brewer (currently), and so far most of my brews have had a weird taste (kind of medicinal), and have been flat.
I have been secondary fermenting for two weeks, I have used the same LME with dried ale yeast.
The question is, after two weeks in the secondary, is there enough active yeast to produce CO2 at bottling? My thought is that if my yeast are all dead or dormant then there would be no CO2 (hence flat beer), which would result in oxygen contamination in the bottle leading to an off taste / infection.
Do most of you guys use dried ale yeast or WYeast? Which is better?