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As of 4.14.15 still no off-flavours. I have repeated my boiling-sanitising-bottling regimen for another batch in the hopes that I have finally figured out how to produce beer without that distinct off-putting taste.

Wouldn't live brewer's yeast be just as healthy if not more so than the inactive kind?

I can certainly commiserate. I have to travel about 1 hour in a variety of directions to get to various home brew stores. Store A (45 minutes away) is basically an extract store with really old ingredients. They are sweet, but their hops are at room temperature along with their yeast. Yikes...

Bottled this evening. Added 127 grams of honey to the bottling bucket. Was able to get about 4.73 gallons of beer from the carboy. It looks like it will have a nice golden color. It smells very bready (yummy, complex grain and yeast smell like walking into a bakery) and has definite wheat...

I wonder if hops are like cilantro. You know how some people can't stand cilantro because it tastes like soap? Other people love it. Some scientists believe that certain people are genetically predisposed to dislike cilantro. I know certain people don't like Fuggles because it tastes...

So, catty hops include Simcoe, some say Fuggles, and now Cluster. Any other catty hops out there? I have never experienced cattiness in Fuggles or Simcoe, but maybe in the future there is a chance I might run across it.

You could even use 1/3 vial of yeast. 1/2 is definitely safe. As for the 2-row, you could just use 2 lbs rather than trying to calculate 27.4 oz. The first time I did BIAB I did not get great efficiency, so it doesn't hurt to round those numbers up a bit.

Thank you for sharing this. I am not familiar with the hops and am learning all I can. I have only used them twice (that I can remember). One was for a dry Irish stout (just bittering) and the other was for an Albany Ale, which is all Cluster. The recipe is "historical," so that explains the...

Spelt is an ancient wheat variety. I don't know exactly what it contributes to the beer since there is both wheat and rye added to the grist. There is a tangy taste to the beer that is balanced with the barley malt and the hops. All indications so far lead me to believe it will be a pretty...

I have heard a lot of people complain about cluster hops. Some have said because it's an old variety it's not interesting. I am curious about what the forum thinks. I recently brewed an Albany ale and used the last remaining cluster hops to dry hop one gallon. From all the talk, I was...

I took a gravity reading again this evening and it is still 1.014 I have used Notty before, so I don't know if the poor attenuation is due to the colder temp fermentation or due to the recipe. In any event, I look forward to trying this beer. Am deciding what to do next. Bottle? Age? Chill?

Took SG this evening: 1.014 So, I roused the yeast with the hopes of dropping the gravity a few points.

OK. It has been about 3 weeks or so since I bottled an Irish Red and a Saison. So far, so good. No off-flavours whatsoever. What have I done differently for these two batches? 1.) 90 minute boil 2.) primed with honey (not corn sugar or cane sugar) 3.) used iodophor solution on my racking...

Or, soak in PBW to loosen things up a bit, then rinse and boil?

Five days fermentation at 58F. Raising temp to 65F for a few days.

Less than 24 hours later and I have signs of fermentation with Kräusen. Ambient temp of the room is approximately 58ºF.

I am going to try to ferment 58-62ºF for 4-5 days, then raise the temp to mid 60's. Since I bottle only, I don't know if I am going to age the beer in a carboy in my basement (low 40's), or if I am going to bottle the beer, condition it, and then "faux-lager" the bottles for a month. Really...

Got a nice rolling boil. 90 minute duration. Used my copper wort chiller and was able to get the wort down to the low 60's in less than 30 minutes. I have been reading how a lot of German homebrewers love Nottingham yeast as it can ferment in the high 50's for lager type styles. I had a...

No Spalter Selekt to be found at the LHBS, so I used Tettnanger. In my case, I used: .6 oz leaf hops at 90 minutes .75 oz leaf hops at 30 minutes

Mashout, Sparge and Vorlauf went flawlessly, although looking back I should have sparged just a bit more to collect 7.5 gallons. The 6.5 gallons I collected just didn't give me the complete 5 gallons over the 90 minute boil. The 2nd sparge was still 1.025, so I think there could have been...