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Boy you are gonna get a ton of varied responses. Truth is, we all find ways to work things out and based on our uses we are all right. That said, I'm a stickler of avoiding O2 pickup. I don't drink a lot, and some of my beers go to cellar for months. That's where O2 in your beer becomes a...

@TANSTAAFB Tasting diastaticus is a funny claim to make as there is no defining flavor of the identified strains. Saccharomyces as a genus is highly variable and diastaticus is a member of the Sacch. cerevisiae species and just variants of it. If he can taste diastaticus then he needs to start...

@Jayjay1976 Diastaticus is simply a saccharomyces and would be found where others exist. Hops are not likely locations to find them. The flowers are wind pollinated so no bees and wasps to transport them which means no nectar production which can encourage yeast growth. Flowers that attract...

I wish I had that water? I can't tell you how many days I don't brew because I can't trouble myself with running to the supermarket to shuttle 23 gallons of RO home. One addition to your brew process often overlooked is a decent pH meter. I mention it because you care about water enough to get...

I want to throw another idea in the ring. mabrungard and I have discussed it a while back in another thread and that's CO2 sources. Since I relocated to another part of the country every time I use CO2 to carbonate my beer flavors become muddled and head way of oxidation within a couple months...

So far they don't seem to release at all. My beers become over-carbonated in the process, hefeweizen volumes. They work fine when attached to the CO2 bottle and I adjust the valve. But when attached to the corny I get overcarbed beer every time.

So I have built several spunding valves with the parts suggested in this thread and have had a lot of trouble getting them to work. The adjustable pressure relief valves (I bought 3) all seem to either release below or way above the set pressure. I have been calibrating them using both my CO2...

The best method is genetic testing. Most microbes in the world don't actually grow well on media. This has been a challenge for breweries looking to identify contaminating organisms in their systems. The best we can do is make media from the wort made in the brewery but even then you have growth...

@SoCal-Doug can you please share any data you might have that specifies 3711 doesn't express the STA1 gene? I don't mean to challenge, I haven't tested it but some people whose opinions on yeast I regard in the highest esteem have told me it is diastaticus. I am testing some samples on Monday...

@bollinger: I am a very fortunate individual who enjoys access to some great equipment. When school is over I will miss the lab but I try to get the most from the opportunity. Frankly, I would be shocked if White Labs doesn't have sufficient quality analysis to catch the contamination. You can...

Cool conversation! I'm happy to see the community engage with diastaticus. Is it a contaminant? If it is in a beer you made without intention of pitching it then yes it is. It is still a yeast though and subject to the same damages of cleaning products as any other. I have not used separate...

Of my limited time in Bavaria I have had the opportunity to speak with hefeweizen brewers and quite a few of them still do decoction mashes. I am willing to suspect there is something happening in this process that affects the outcome of flavor. @Northern Brewer, if you come across any...

This is an excerpt from here. There are a lot of variables at play in the brewing process so it's hard to identify how or procedures tweak outcomes. Do you repitch your yeast, buy fresh every time, or start cultures up from colonies? The culture may have stored enough glycogen from two starter...

It might be hard to cover your grain with the strike water if the container is too wide. You may need to tweak your strike to sparge water ratio to make it work. In my experience, having equipment that you can grow into is always a good more. That said, do consider the longevity of your...

Yup, increased temp will bump the ester production up. Esters are chemically volatile it is true. And if you go down on this page to boiling points of isoamyl acetate you will see however that this ester is very stable with a 288F vaporization. As plausible as your observations may be, the...

Sounds like a potential diastaticus contamination. In the two years I've been analyzing liquid yeast from the duopoly I'm shocked at how many "pure" cultures are mixed. So much so that if I run genetic work from a slurry out the pack I waste my time without isolating the 2-3 cultures in the...

If this is a 5 gallon or smaller batch a couple ounces of El Dorado will definitely pack a punch. Wort always tastes much more bitter than the finished product so don't be too discouraged. I second the use of calculators to help you determine IBU of your beers. It may turn out enjoyable...

Mold will require oxygen to survive. Is this in a carboy? What kind of air lock are you using? I doubt you would have mold growing on the pellicle. I've had non-white formations of pellicles too. The fact it has been going a year makes me wonder why it changed recently. My experience says that...

The Brett is definitely taking its time. Even if you did a high-temp mash I'd expect the gravity to be lower than that. A couple thoughts on what to try: -More time, some bretts are isolates from so-called spontaneous fermentation spaces and often are accustomed to sitting on beer for longer...

That's very kind to say, please let us know how things improve.