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I’ve used hornindal at uncontrolled basement temps and I performed just a bit quicker that any other ale yeast. It did not develop any of the cool unique flavors at that temp. It was obviously a different yeast, but you could pass it off as a standard ale. It did have a thicker mouthfeel and...

No such thing as cheating as a brewer. The fun of home brewing is you can just make stuff up. Sometimes it works, sometimes it’s really gross, but it will alway be beer. Hubba bubba watermelon gum doesn’t taste anything like watermelon, but it reminds you of watermelon. I kind of like the...

As for twd000’s list. Pale ales are definitely something to try. Same for British ales. I’d love to here how a pils or any malt forward lager turns out! The Belgians and saisons i think of being really tied to the yeast. I’m having hard time imagining what that would taste like or how to...

I tried a Berliner Weiss with hornidal. It turned out pretty unique with the pineapple notes. It fermented in the sun on my deck, so fermenting in the nineties. It was my first crack at a Berliner Weiss and a second running beer. I like to experiment with small batch second runnings. I bet...

I agree with everything above, but I tend to think about simpler problems. So two of your beers turned out poor. The first had too much yeast. I doubt that too much yeast is actually the problem. It looks like your beer is only in the primary fermentor for 8 days? I’d consider extending that...

What sort of mash and lauter are you doing? Are you sparging or rinsing the grains after the mash? Describe your process a bit.

I’m pretty new to kegging so take this for what’s it’s worth. I also do open transfers. I clean the kegs and the fill the with star sans. Leave the star sans in there. Purge out the air and the I just add enough pressure to keep it sealed. All I re-sanitized at packaging time is the lid...

I have dry hopped on the tail end of active fermentation. Just like you say it did not bring out the same floral notes of the hops. But I’ve never heard of 2 cold crashes, dropping out the yeast first. Do you do that in a closed system? I would think you’d risk oxygen getting in the fermenter...

If you are going to cold crash you won’t need to use a hop bag. Even with a ton of hops.

Simple sugars will drop the gravity quite a bit. What did your recipe look like and what were you’re mash temperatures? You also could have had super low mash temps?

The way to know for sure is to take a gravity reading. What kind or beer are you making? What type of yeast? How much malt? What temps is it fermenting at? What type of fermentater are you using, glass carboy or bucket? If it’s just a standard ale you’re probably about done. If you don’t...

I love the kolsch. Here’s my recipe: https://www.homebrewtalk.com/forum/threads/house-kolsch.665384/ I really like santiam hops in my kolsch, it’s different enough to be unique but it still taste like a traditional kolsch. It has similar earthy-spicey tones as saaz, but it’s American so it a...

Don’t do it. I only use a secondary if there’s a clear need like I need the yeast cake, aging or adding something weird even then i’m adding more stuff to a primary. There’s too much risk and not enough gain to using a secondary in most beers. Risk of infection, oxidation, loss of beer because...

great info. I’ve only used London fog twice so hopefully someone that’s really into that yeast can chime in. Don’t be surprised if you see no krausen but with five pounds you ought to see some sort of activity. Have you tried gently rocking the fermenter or raising the temperature? Also...

What are you judging no fermentation on? Buckets sometimes won’t get a perfect seal, so you may still have fermtation without airlock activity. Was primary fermentation completely done or just slowed down? If it was completely done for a while, I would not be concerned about not seeing...

I just kegged a warm fermented lager. I used the second runnings from a pale ale smash with two row. I needed to make a starter for a Pilsner, that I’m cold fermenting. So, I figured why not make a five gallon starter with leftovers. The OG came in at 1035. It turned out to be a pretty good...

I’ve only done four lagers with solid temperature control and they’ve all carbed nicely in the bottle. Those have all been with wlp800 or 830. Three to four weeks in the fridge after fermentation in those guys. If it matters to your process, I only use a primary fermenter. I am still learning...

I’m betting your samples are cloudy because you pulling from the bottom of the bottling bucket? I usually end up with clearer beers with a big pitch of fresh yeast. If you pull another sample or when you go to bottle you might consider tilting the bucket back to pull less yeast and trub into...

I’d love to be organized enough to do this or even use fresh sort to prime. Thanks folks. I’m gonna cold crash it for a couple days and prime the keg with sugar Sunday. It’s a saison so there’s not much hops floating around even before cold crashing.

Copy that so about a day at 25-30 will get me close that I can leave it out of the fridge and the hook up when there’s room in the fridge. I can do a day at those pressures. Even if that gets me close to where I want it, I’m happy drinking flatter beer for a couple days that all foam for a day...