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This is a bit ironic because the two worst beers I've brewed have been a German Hefeweizen and a dunkleweizen. Both all-grain, and had to use domestic wheat malt because I couldn't source German. Both had what I would consider yeast issues.

@mac_1103 I hope you don't mind me going off topic a bit and asking you another question about wort oxygenation/sterols. While I've switched to liquid yeast, I've been making starters on a stir plate for every batch. Does this process build up yeast health/sterol levels to the level of a dry...

My biggest problem has been the constant changes to my process. I've been adding equipment slowly over the past year and I'm now brewing on a 3v1pHERMs. Each brew it seems I'm either doing something different or I've added a piece of equipment. I'm finally satisfied with what I have to work...

I've been researching this all night, thanks for pointing that out it's a connection I failed to make until now. I'll definitely be using dry pitches for my next two "foolproof" brews. I'll probably buy a disposable o2 setup at some point for the liquid strains. Thanks again 👍🏼

I've had the same issue with my last two beers that has me planning a mashout on my next beer. For context, I'm using a 3V HERMs and had been using a brew bag to make cleanup easier. But I decided to ditch the bag, and in both batches since I ended up with either a stick sparge or alot of grain...

@HM-2 thanks for this! I've only brewed 3 NEIPAs so far, and I've learned alot just from reading this. I couldn't agree more about the sweetness being required. My last attempt was pretty good, but too dry. You really need the sweetness to bring out the hop character

Yup that sums it up, thanks for the suggestion! I'm going back to session beers, and in going to do two smaller batches ASAP, pale ale fermented with US-05 and one Stout in order to use up my over grown collection of specialty malts. Thanks folks!

Yup - this is my biggest frustration at the moment. For temp control, I went with a small freezer that an only fit a single fermenter. When you factor in schedule conflicts, I can often only brew once a month. It would be great to do two batches in a single weekend for instance. I've sworn off...

Why skip the mashout? I've only recently been able to step mash, and only slowly so I don't do a mashout step, but just curious how this could cause issues? Funny you mention it, I've recently switched to liquid yeast starters. I've definitely wondered if this could be part of my issue, as...

Thanks for sharing! I was actually considering a stout as well because my second all grain batch was a stout and I didn't have a clue what I was doing at the time but it still came out decent. It just tasted like roasted malts as you said. Maybe I'll do a pale ale with a bit of caramunich or...

The two beers I mentioned are a 10% ABV Belgian Quad and a session dunkleweizen. The quad is only 2.5 months old, so it's not fair to judge at the moment, but it's also not drinkable. The dunkleweizen on the other hand is the first beer I'm seriously considering dumping. It's about 4 weeks old...

I've used Voss once and it turned out well. It would speed things up a bit, but I agree that US-05 would be safer. Thanks!

My last couple beers haven't turned out great. While they're both relatively complex and young for their styles/ABV, I want my next brew to be simple and straight forward with a quick turnaround. The first thing that comes to mind is a SMaSH pale ale with either US-05 or Voss Kviek. I'm...

I haven't seen anyone go to this level of effort to minimize hot side oxygenation before. Are there some good resources any of you would recommend for learning more about this?

I agree with floppyknockers. I don't think you're asking too much, but the Breweasy is a niche product in a niche hobby. It'll take time to sell I'm afraid. If I was anywhere near you and just starting out, I'd definitely have been interested.

I recently decided to purchase a Brewzilla 35L (120v) for a few different reasons. First off, I wanted a more convenient method for brewing smaller batch sizes, both for running tests and for brewing novelty beers that I don't need 5 gallons of. Secondly, end of summer/early fall is a...

The added headspace might be a benefit for those of us without access to concentrated o2... More oxygen in the fermenter for the yeast to use. I'm sure there are some downsides as well that I'm glossing over.

I have 4x 8L oxebar kegs that I use for this exact purpose. I originally bought them as a cheaper transition to kegging. I find them frustrating at times. Firstly, I no longer trust the prv's as I constantly had issues with gas leaks and have capped them all off with regular bottle caps...

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When would you say this beer hits its peak? I like the method but I can't counter pressure bottle fill at the moment.