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The two weizens I made definitely had a weird grainy, husky off flavour I did not enjoy. I’m not sure what you mean by using an immersion chiller to reduce turbidity. I believe the off flavour lies in the boiling of a turbid wort.

I have made two weizen beers in the past and was unhappy with both. I think my issue was similar to yours, with no real banana prevalent. At the time I was BIABing. I remember reading somewhere that the banana flavour is suppressed from a turbid wort. The turbidity of a BIAB wort is usually off...

It seems even the manufacturer can't make up their minds. They recommend rehydration, but also say that dry pitching has no issues below 1.065.

This weekend I will be brewing a Saison with Belle Saison dry yeast. OG will be around 1.060 and 5.5G volume in the fermenter. I only have 1 pack available. Is 1 pack enough for this? The calculators say 2 packs is recommended for this. Do I need to rehydrate the yeast before pitching? Any...

BIAB is all-grain. There is no need to alter recipes except for adjusting for batch size and your expected efficiency. None of that really matters for FG though. Since you are close to hitting your OG then all the scaling is likely good. Two things to consider: 1. How are you measuring FG...

I'm no expert but chloride at 150 seems high for a hop forward beer. Also dry hopping with bags after fermentation is complete might be introducing a lot of oxygen that doesn't get consumed by active yeast. Could try adding a cup of sugar with your dry hop, or better yet try to time the dry hop...

Pour in a big pot of boiling water? Just be careful doing so

The beer was mostly finished by family this Easter and has mostly cleared by now. Taste was great!

For those that overgrow a starter, how much do you store? And how long do you store it for before pitching it into another starter?

It is quite hazy still. Will a long cold condition be enough to drop the yeast?

Update: I let it sit at 72F for about a week, cold crashed and have it on gas for last couple days. The apple taste has gone! Taste it much better but not 100%, there is a strong bitter aftertaste that I hope will mellow after a longer cold conditioning.

Thanks for feedback. I would describe it as an apple juice or cider smell/taste. Not sure I can differentiate green or red apple from it. I have set to 72F and will let it sit there for a couple more weeks. Hopefully the flavour dies down.

I brewed a Kolsch 16 days ago and it is still bubbling once per second. It must be fermenting still as it is set up with a spunding valve set at 5 psi. Pitch temperature started at 60F and held for the first 10 days or so. Set it to 65F about 6 days ago. I took a gravity sample and was at 1.010...

Did you take the pot off the heat when you added the extract? Was the bottom of the pot burnt?

I am hoping to start design of my own eherms system soon. I have had this thought as well. Correct me if I am wrong but I think the idea is to have a large enough hlt for strike+sparge. I suppose using bk would work well to heat strike water and allow underlet.

I would have said the same thing a few days ago, but I found out that clumpy stuff is actually hot break that has settled, not cold break.

This was just a picture I found on the internet to show what I was talking about. I only add hops after the hot break is either skimmed or falls back into the boiling wort. I feel like I need to study up on hot/cold break formation and separation now...

After reading this thread I have become confused as to the identification of cold break and hot break. During the moments just before the boil is reached, and the early stages of the boil, I see foam gathering on the surface of the wort (see picture). I have assumed this was the hot break that...

The temperature that matters is the one that the mash settles to once the grain is added. This is the temperature where the enzymes are active and working at converting the starch to sugars. If a strike water temperature is given in a recipe then it is an estimate only and would depend on the...

Recently brewed a hefe with 3068. It smelled like sulphur for the first week but dissipated completely from the final beer.