Recent content by MK2MS

Well man, could be a lot of factors I would say: A poor rinsing on the glass that you've poured Fat on the glass or the keg/bottle Soap or chemicals on the keg/bottle (from the sanitization for example) High protein denaturating proccess on mash or boil (probably boil) Not enough maturating...

I'm certain that the problem is not the yeast at all, unless your strain is old, stressed by temp or by any mean. Review your grist, I'm an all-grain brewer and never had problems with stucking a bath fermenting with S-33. I always cite my first barleywine (that I've made the mistake of putting...

I've been reading a lot of bad reputation from S-33 here on the forum. I think that it was bad luck or no patience. I'm a great fan of this strain specially for high gravity english barleywine (1.100), I had brewed one with 1.092 OG and "stucked" at 1.033 by one month, I gave it a chance, my two...

I brewed an english barleywine last year (OG: 1.092 - FG: 1.025) with a lot of caramel malt, the resulting wort was very fermentable. At the primary, in a week it goes from 1.092 to 1.035, the second week it reach 1.033 and stuck for 1 month at this point. When moved to secondary for a 2 month...

Smoked grains are welcome to a porter recipe, for me, it's all about personal taste, some 2~5% of grist should not hurt if you keep the dark malt at 15% and the caramel malt at 10%. Never tried to put burnt sugar on a typical bodied recipe, like a porter. But, break the rule, may your beer turn...

Well fellow, I'm an all-grain brewer, I cannot help you with the extract efficiency question, but, I'm sure that the top off water is added after the end of the boil. There are tools to help you calculate final boiling volumes, diluting gravities and that kind of stuff, I do recommend BeerSmith...

Well tkrampy, the main "feature" presented to you by the fermentation at 80ºF (~27ºC) is the ester that may cause some fruity banana flavor according to yeast used (T-58, for example). For the stout it's strongly undesired. Another thing that may be produced are the high alcohols, which may...

Well, several things may result in bottle bombs, the most usual are over-primming the beer. The most unusual cause is the head space left inside the bottle, if you left a little head space for the CO2, the pressure should be excessive and the bottle might not resist and may blow over the easiest...