Recent content by David20Hersch

the beer looks great, opened the lid, everything looks great. no weird infections that i can see. the tart flavor is dissipating and so is the sulphur. if the beer still has an sulphuric aroma, which it does, my gut tells me to let it sit and to let it leave before bottling. just wanted to...

brewed a batch of hefeweizen 23 days ago and it has been fermenting nicely. after two weeks i took a GR, it was at 0.023 and tasted very tart and sour! i thought that i had somehow ruined my beer but i pushed on. i checked it at exactly 3 weeks two days ago and the flavor was a way way...

Thanks for all the input on such a repetitive question!!

The curiosity of checking the beer is overwhelming to say the least! But I'll take the advice and "forget about it for a couple of week". I don't get how people bottle hefeweizens after a week, but if I don't let the yeast be boss it will cost

its a hefeweizen. so to turn it into a lambic just let it age right?

wlp300 ferment temp 65f my beer has been fermenting for 10 days. i checked the gravity 3 days into fermentation and it was pretty tart/sour and starchy tasting. now it smells great (some sulfur, just a bit) but has a really sour taste, someone told me it tasted like a lambic. is it...

no i didn't let it settle oops

should i throw it out let it be for a while and taste in a week or is this normal

brewed 4 days ago and took my first gravity reading to see how it is coming along. it is at 1.022, looking great but when i tasted it, it had a tart sourness and a starchy taste. my friend commented that it tasted like sour porridge :( hoping that the sourness isnt from some kind of...

two days ago i brewed a hefeweizen and put my stc on 65f with a differential of 2 degrees. today i really wanted to lower the temp after reading a bit more so i did and now its at 63 with a differential of 2 degrees. will this hurt the beer???

thanks guys!! about to pitch right now ;) it had a pretty good krausen so i think i am safe!

Just made my first yeast starter last night. Went well. 1L starter with wlp300 for a 4 gallon batch. This morning it had a small foamy krausen probably a 3mm thick. When I used "mr malty" and other yeast calculators it says I need a 2L starter and a stir plate. My yeast is almost a month...

i am about to brew my next batch. brewing a hefe with wlp300, going to make a 1L yeast starter for a 4 gallon batch. I bought a light colored barley based DME for the yeast starter. so from what i read i need to let the starter ferment out completely because the yeast enzymes won't be...

I am using wlp300 so I hope it flocculates fast!! Since i am brewing a hefe I don't want any of the starter beer to ruin the flavor of the beer. It's a 4 gallon batch and I am going to use a 1 liter starter. Will i have enough time to ferment it completely plus cold crash it???

is 30 hours enough time to prepare a yeast starter, let it ferment out and then crash cool it, decant it and pitch it???? wasn't able to buy DME today!!!! sucks thanks ahead!!!!!