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NEIPA - new, exciting, full of aromas and flavours, which most people wouldn't expect comes from malt, yeast and hops Weizen - easy drinking, enough aroma and flavour, low ABV, appeals to more people than a NEIPA would Pilsner - classic " blonde " beer, which most people will recognise and...

In that case, I don't think it's tortillas you are tasting, because hefeweizens do not have that. Is it possible you are perceiving phenols as corn chips? I don't know which hefeweizens you have tried but Weihenstephaner, Paulaner, Franziskaner, Ayinger, Schneider, etc. do not have that.

No, it does not. I also don't eat tortillas, but I guess they smell of corn? That " 2-acetylpyridine " comes from the malt used, as far as I can read: Malty-biscuity beer flavour standard - 2-acetyl pyridine - malt dust. and Analyzing Malt Flavor | MoreBeer Moreover, if your beer only smells of...

Some recent experience: I brewed two Pale Ales in August where the only variable was the yeast between these two batches - one got S-33 and the other one US-05. The recipe was exactly the same for both: S-33 was 5.5% ABV ( OG: 1.050 / FG: 1.008 - 83% AA - hop creep?? ) and US-05 was 5.8% ABV (...

So Munich Classic is the Andechs strain or close to it then. I've found a few threads on the web suggesting it might be a Weihenstephaner derivative.

I think the email is OK. You are asking pertinent questions. I feel that if there is an unknown issue with the yeast - unknown even for Lallemand at this point - it would be nice to have it acknowledged, so that we know and wait a bit more for the next batches.

The coconut is there from Sabro, but I think you need a gentle hand with it. When combined, it will probably shine more than when used exclusively, on its own.

I've went up to 150 ppm Na in the mash for some beers, and they did not turn salty. You need slightly more than that. VikeMan's notes seem also to be on par with my own experience, especially when these Na levels are found in a complex, multi layered beer with lots of crystal and roasted malts...

So once the beer turned out they way it did, I thought many days, weeks after, what could've gone wrong. I have been brewing saisons alongside " regular " brews for years and, with proper care and hygiene, I never had anythign weird happening. I thought that, probably my auto-siphon had a bit of...

You know what... I can't believe, I'm not the only one. I made a Kolsch with Lallemand Koln and it has a very saison-like aroma and flavour. And slightly over-carbonated. No way! I said to myself... My best guess was that it was contaminated. Never had it happen in 100 batches, but there could...

I think it's because it's an all Sabro beer. Sabro works well/better? when used 20-40% of the hop bill, combined with other hops. I think it either needs more time, or it will remain somewhat the same til the end.

I've used K-97 a few times, both for hoppy beers and "cleaner " ones. Anything from 62 to 70F would be good for a clean beer. I just finished drinking a Blonde Ale fermented with K-97 at around 72-74F and lightly kettled hopped with around 4 gr/l of German grown Chinook and Centennial. First 2-3...

I would not let the beer carbonate at 100F for a week. I've used multiple Kveik strains in the past years and all were carbonated using sugar, in bottles. Any beer I did this way, and not only with Kveik yeast, had proper carbonation after 4-5 days in the bottle, at room temperature - 20C/68F. 1...

It's not.

I live outside the main city - small house, plenty of yard space, 3 dogs ( whereas the vast majority of my friends live in flats, in the city ) which gives me the possibility to walk and cycle whenever I want, in an enviroment with much less pollution, noise, etc. I hit the gym and weighlift a...

You could blend if brewing another batch, or you can do a hop tea at boil temeprature, and add it to keg. Prior to adding it all, add 1 ml to a pint of beer and see what it does, if anything. You can then try to scale it up and add to keg.

Nottingham is not a mixed strain. I've contacted Lallemand already in the past and asked about their dry Nottingham. It is a single strain yeast. As for mixing yeast - there is no harm in that. You will get the best of both ( most times ). Nottingham flocculates better and faster than US-05, so...

LAIII usually flocs well, but it does add haze when heavily dry hopped. I assume your CDA was dry hopped. In order for it to drop, you need to get as close to 0C / 32F, as you can and hold it there for a few day. Also, dark ales should be dark enough that haze/murkiness shouldn't be visible...

Esentially, they mineralise brewing water to levels, which most brewers wont even consider trying. I used Bru'nWater and I still do once in a while - the profiles shown in it work well. I've brewed beers using more minerals, which were - for my taste - better, and not better just overall, but...

Yeah... like Knightshade above, I was a bit afraid of kegging, but it actually was pretty easy. Other things I tried and improved: getting a pH meter and trying out the english approach to water treatment, brewing my first lager, which turn out very good, brewing an Imperial Stout, brewing...