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Last fermentation temperature was definitely too high. A heat wave caught me surprisingly (not very usual in Germany) and the beer might have gotten up to around 80s F for a day or so. I take the temp outside of the bucket so the beer itself might even have been a bit warmer. The fermentation...

I only used dry yeast so far and rehydrated it properly. I stated the ones I used a few posts earlier. I will use the whole pack next time. Thanks! I highly doubt any chloramine in our water. It's allways said to be very pure, clean and drinkable. I don't know about the yeast taste. I never...

I discarded the yeast because my first few batches were quite small. Only 10 to 15 liters, approximately 2.5 to 3.75 galon, so I used a 1/2 to 3/4 pack that was intended for a 5 galon batch. Do u say I can just use everything no matter what? I do use tap water as water for the mash and sparge...

I order the yeast fresh for every batch in small packs and discard what I didn't need. I'm from Germany and beginners over here are usually taught to do an old school multi temperature infusion mash. So for my last batch I did 20min @ 127 F, 30min @ 145 F and 163 F until the iodine test turns...

Hey folks, I already have three all-grain batches under my belt. The problem is only, that all three did turn out a little sour. Definitely not infected, a friend of mine checked my last batch under a microscope and couldn't find any lactobacillus. Also it's not getting more sour as it ages...

When do you add the 0min hops? At FO or do you do a cooled down hop stand? I wouldn't see you getting even close to the 60IBU range, what a red chair is supposed to have, if you added this amount of Cascade right at flameout. If you keep in mind the isomerisation of the alpha acids that would...