Recent content by BalticBrewer

What you might want to try is change your priming sugar. I know a guy who had a similar problem, turned out his LHBS had sold him maltodextrin (unfermentable) instead of corn sugar. Maybe just add some (boiled) cane sugar to one of your uncarbed bottles and recap it, see what happens after a...

Quite normal. Lager yeasts produce sulfur compounds during the ferment, these will (mostly) gas out before your beer is done.

The inscription says "Ein guter Trunk macht Alte jung" ; your translation is correct. On the bottom it says "Handarbeit" which translates to crafted by hand. Prost!

Nottingham will work fine. It will finish a bit lower as well.

I would switch to spring water for your next batch. Yeast need minerals in the water to do their job. I agree with previous posters, it doesn't sound like a bacterial infection/sanitization problem, more like a process issue.

Tall Hefeweizen and a Weisswurst on a Sunday morning - a perfect start of the day. (They say that Weisswurst should never be eaten after the church bells sound at noon.) I miss Germany...

Yeah, I think I was being a bit impatient. It turned out to be a really nice beer, the harshness went away after about 6 weeks in bottle in total. It wasn't really an astringency though, more like a bandaidy, unpleasant off flavour. I'm still dialing in my all grain system, so can't really say...

I have that harshness as well with a BeerMuncher Centennial Blonde that I fermented with Notty. Did it go away eventually? The beer has been sitting in the bottles at room temp for 3 weeks and it has progressed from undrinkable to unpleasantly harsh but OK.

Of the mass-produced ones, Yebisu is my favourite. The introduction of Happoshu (low malt or no malt beer brewed with or from adjuncts like soy, pea and corn protein) as cheaper alternative has ruined the beer market in Japan. Don't even get me started.

Kolsch yeasts are low flocculant, that's why commercial Kolschs are filtered. I dont mind a little haze in mine, and given time the beer will clear up more under lagering/cold-conditioning. I'd give it 3-6 weeks in the fridge, less when kegging and more when bottling - during the priming...

Yeah I get that a lot as well, especially when dryhopping. RDWHAHB

Sounds like a Brettanomyces pellicle to me. Isn't that what you intended when you pitched the lambic yeasts? If so, I would forget about it and leave it in the fermenter for a few more months. Oh - and don't use your equipment for anything else but lambics from here on, brettanomyces are...

This is called "Malzbier" in German. I used to drink it heaps as a kid, it's very sweet and malty. I found a recipe in German but haven't tried it out yet. http://www.brauer-maelzer.de/rezepte.php Quick summary of the recipe: Dark Munich 70% German Pilsner 25% Dark Caramel 5% 2...