Search results

I don't worry about the high stated attenuation numbers indicating infection. But since I bottle condition, I do check closely to see if any particular strain is diastaticus. Very high stated attenuation makes me suspicious, but you can check the specs and find out about it. There is some...

Welcome from NC.

I was in Scotland several years ago - loved it. I had to try some Scottish ale while I was there - it was Broughton Exciseman's. It's one of my favorite beers. (I had a hard time finding Scottish ale there. Almost nobody had even heard of it. I finally found some in the grocery store.) Welcome.

Welcome from NC.

Welcome to HBT.

Welcome to HBT.

Welcome. I also recommend getting Palmer's book How to Brew, 4th Edition.

When I scaled back and started using a 5 gallon bucket fermentor, I had the same issue. I checked the sealing area thoroughly and improved the sealing surfaces. Now the bubbling lasts almost as long as it did before since the leaking is reduced.

Welcome to HBT.

Welcome back to brewing.

This makes me wonder if the off flavor is actually yeast, since you are also wondering about it being oxidation. Can you describe the off flavor?

Brewing Classic Styles has a compilation of (old) information about commercial and NHC second round recipes. Also a very good resource.

Thanks for all the comments. My first lesson is that I had the completely wrong idea about the Beersmith recipes. I thought the recipes listed on Beersmith were essentially endorsed by Beersmith. Apparently, this was in error - I really shouldn’t have assumed it. Many thanks for bringing this to...

I found a Beersmith recipe online for stout: https://beersmith.com/Recipes2/recipe_356.htm?utm_source=getresponse&utm_medium=email&utm_campaign=beersmith_blog&utm_content=%5BBSHB%5D%20Sweet%20Stout%20and%20Milk%20Stout%20Recipes I’m curious about it - might try it. It seems really unusual. For a...

Wow

I had a persistent infection several years ago. It pretty much ruined my mood for a few months. A huge relief when I finally got things right. In my case, thorough cleaning a couple of times, and two or three bleach soaks didn't get rid of it - I replaced the contaminated equipment. I'm very...

Welcome.

Welcome to HBT.

Since WB-06 is a diastaticus strain, I would be concerned about slow, continued fermentation after bottling. It's been a while since I read up on diastaticus, so I'm not really sure how much of a concern that is. As I remember, it is largely an issue with future batches due to any residual yeast...

Welcome back to brewing.