Recent content by beskinazi

Yes, it's the most stable of the various esters, unfortunately. However, the paper also references earlier work that said the flavor perception is altered by the blend of all esters and fusel alcohols, meaning the presence of something else can cause the remaining ethyl acetate to come across...

The fermenter (SS BrewTech) was well sealed with a gasket. The airlock never dried out. According to the following article (available online), esters (including ethyl acetate) do decline during the aging of top fermented beer. The question is how much. The taste threshold for ethyl acetate is...

I made a Dubbel recently, the first I've ever brewed. At the time of bottling, there was way too much nail polish character. Three weeks after bottling, this character has decreased, but I still find it pretty intrusive. I generally followed the guidelines for Dubbel in Jamil's BYO article. I'd...

I recently made a beer with this yeast (60% Pils malt, 20% Vienna malt, 20% Spelt malt, Motueka finishing hops, OG 1.054, FG 1.008). I pitched one packet without a starter, as I often do when I want more fruit character in a farmhouse type ale. I let it ferment in my basement at ambient...

Thanks, grampamark. It was fascinating to read.

Not bad, Gunhaus, not bad at all. Check out this website- I think you could really be a contender: https://www.bulwer-lytton.com/ I suppose I was asking for it, though.

I brew mostly ales, mostly because I prefer them, but also because my equipment for cooling beer is limited. Yet sometimes I'll make an amber lager when winter temperatures bring my basement down to the low 50s Fahrenheit. I don't attempt pale lagers because I figure they won't be as good...

No, I've never used Ultra before. I've used Wisconsin Mt. Hood with good results (even with my disproportionate flame out additions- I do like hop aroma). So I figured I'd try Ultra this time as a similar American hop with noble characteristics. I don't know how the local Ultra compares with the...

Sure, those are both good suggestions. I may try Nottingham, actually, to make a faux lager sometime. I should explain that I was being purposely lazy. My brew bucket also has a lid with stainless steel coils, and if I connect it to a cold water reservoir (frozen jugs of water in a cooler), I...

What are other homebrewers' experiences with attempting a pale lager using this California Common yeast? Some people say it works OK for this below 65°F. Others, such as Denny Conn on the AHA forum, say without elaborating that it doesn't work well. I just attempted it myself, and the result...

Thanks, bucketnative. Excellent suggestion.

"Sticke Alt" is not such an unusual style, so what's the right category to enter one in a competition? The description for Altbier, 7B, specifically says don't enter strong altbiers there. So maybe it goes in 34B, Mixed-Style Beer? Yet it's not a mixture of styles. It's surely not an...

Reporting back. Indeed the strong peppery smell dissipated (as Isomerization said). It's still detectable, but pleasant. I'm dry hopping with 1 oz of Fuggle, and getting nice peppery and woody notes. The FG (if this yeast is finished with the dextrins- maybe not) is 1.008. So attentuation is...

Thanks. Yes, I saw peppery mentioned in the strain description. Yet I was surprised because I've made saisons that turned out too phenolic (with WYeast Farmhouse 3726, for example), but this problem wasn't apparent in the aroma during primary. Instead it became obtrusive later when the beer was...

I'm trying this Lithuanian farmhouse yeast from Omega for the first time. 12 hours after pitching (directly, no starter), I'm getting a very strong smell coming up through the airlock. I'd call it peppery in an unpleasant plasticky kind of way. But not like bandaids. I've never encountered...