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  1. Near-Beer-Engineer

    I'm doing everything right (right?)...But still can't get rid of yeast off-flavors.

    Temp was measured with the probe taped to the outside of the brew bucket with foiled foam tape.
  2. Near-Beer-Engineer

    I'm doing everything right (right?)...But still can't get rid of yeast off-flavors.

    I have an irrational aversion to dry yeasts... but you're probably right as US-05 or similar is worth a try. Lager yeast could work as well I'm sure, but would take longer and require lower temps. I'm just perplexed how some people get great clean beer using American Ale strains. Maybe it's...
  3. Near-Beer-Engineer

    I'm doing everything right (right?)...But still can't get rid of yeast off-flavors.

    The beer was on the yeast cake for no more than a week. I've also tried gelatine fining the off-flavor batch to remove as much yeast from the beer as I can, but the flavour persists. You may be on to something with the underpitching, although I did make a good starter using healthy yeast. The...
  4. Near-Beer-Engineer

    Pressure fermented Czech Pilsner wyeast 2278

    I just recently tried my hand at pressure fermentation on a Blonde ale (at room temp and 15psi). Shortly after fermentation was done (~6 days) I tasted the sample and noticed a slight butterscotch flavor no doubt from some diacetyl, first time I've ever really noticed that flavour in years of...
  5. Near-Beer-Engineer

    I'm doing everything right (right?)...But still can't get rid of yeast off-flavors.

    I've taken all the steps. Tried all the techniques. Bought all the equipment... But I still get a slight (subtle, but noticeable), off-flavor from my yeast in pale/light beers. I've been brewing all-grain for years and have made some great beers (including some medal winners) - but the issue...
  6. Near-Beer-Engineer

    Immersion Wort Chiller Calculator

    Sorry all, I went MIA for a little while there. Glad to see there has been some interest in this though. Please try to download using this link: Immersion Wort Chiller Calculator.xlsx Hope you enjoy!
  7. Near-Beer-Engineer

    Immersion Wort Chiller Calculator

    This is someone else's calculator. Sorry for the delay... I'll reupload mine now.
  8. Near-Beer-Engineer

    Immersion Wort Chiller Calculator

    Here's another link if you're still interested. I haven't figured out a way to make this permanently available yet. https://we.tl/pBNF8k5dRd
  9. Near-Beer-Engineer

    Hit my Pre-Boil gravity, missed my OG by a lot.

    Are you confident that the amount of malto dextrin you added during the boil was exact? That can certainly throw the two measurements off.
  10. Near-Beer-Engineer

    Suggestions on Dry Hopping 5 One Gallon Fermentors

    Temperatures in Calgary dropped 25 degrees in 24 hours two days ago...gotta love Canada. The only silver lining of this god awful act of nature is that I could cold crash 5 carboys for free on the porch. Krausen dropped within a couple hours. Will be dry hopping tonight.
  11. Near-Beer-Engineer

    Suggestions on Dry Hopping 5 One Gallon Fermentors

    Just over 2 weeks since I pitched the yeast and the Krausen is still thick and persistent, even with periodic rocking every few days. Will take your advice and try to cold crash all 5 of these before dry hopping.
  12. Near-Beer-Engineer

    Suggestions on Dry Hopping 5 One Gallon Fermentors

    Fair enough. Do you have any experience with this yeast? I've read around the forums that persistent krausen is a common problem with this strain. Sent from my iPhone using Home Brew
  13. Near-Beer-Engineer

    Beer with most easily removed labels

    For the Canadians out there, Muskoka Brewery has plastic labels that literally fall off with a rinse in hot water. Beer isn't bad either.
  14. Near-Beer-Engineer

    Suggestions on Dry Hopping 5 One Gallon Fermentors

    A couple weeks ago I brewed up an experiment to get a bit more familiar with some hop varieties. I made 5 gallons of a standard pale ale (bittered with Magnum), but then near the end of the boil split the batch into 5 one gallon batches, each with different finishing hops (cent/cascade...
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