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I recall reading somewhere (possibly here?) that high-gravity + dilution brewing is common in Germany when brewing Weissbier. Unfortunately, I can't supply a name or a link, so my comment is next to useless. However, does it ring a bell for anyone else?

Another option is top-cropping. Verdant produces a nice thick krausen that can be skimmed off the top around day 3 of fermentation. You can then dry hop to your heart's delight.

The Curly Shuffle - Jump 'n' the Saddle Band

Never Really Been - Soul Asylum

Maybe there's contamination coming off of the sides of the cooled pot or something like that? Do you sanitize the sides before and after cooling? That's the only thing I can think of. I boil and cool right in the flask, and I know mine can handle the heat and the thermal shock, FWIW.

Maybe try taking the straw out before you refill? :D

The copied-and-pasted text above is from How To Brew World Class Dessert Stouts In 2022

At any Japanese convenience store, supermarket, or summer festival, you will find something called an American dog (アメリカンドッグ). At first glance, it looks like a short corn dog, and with a name like American dog, you expect it to be a corn dog. But then you taste it, and it's sweet. Really sweet...

While we're at it, then... coffee Kölsches imperial pilsners honey/berry/whatever "heffes" "Japanese" rice lagers

It doesn't bother me at all.

I use a plastic syringe and a short length of PVC or silicone hose, which fits right onto a ball lock disconnect. Search for "plastic syringe" on eBay or aliexpress to see what I mean. You can probably find them in pet shops and drugstores.

May I ask what your pitch rate is? 1 sachet of Munich Classic into 6.5 gallons? How long do you keep the fermentation open? I became a bit of a hefeweizen fan during my days in Germany as well.

Thanks! I've read that article dozens of times, in English and German, and I still go back to it often. It briefly discusses pitch rate, and gives a general 3-8 billion cells/liter recommendation. It doesn't address pitch rates of various strains, though.

So the general consensus here and around the web seems to be that one needs to be careful not to overpitch WLP300 and WY3068. Doing so may result in lower ester production. Does this apply to other hefeweizen strains, particularly WLP351, WY3638 and WLP380? Has any one had success (in terms of...

Well, my brew day went really well. Somehow I ended up with the clearest wort I'd ever had, and the trub settled hard and fast. I remembered I'd been saving two sachets of Diamond. I can't get it in Japan, so I was waiting for a good clear wort for harvesting it. Today's was so crystal clear...

Here's some info about Morgan's repackaged yeasts: https://aussiehomebrewer.com/threads/brew-cellar-yeasts.22373/ They seem to take their product descriptions straight from Fermentis: https://onlinehomebrewsales.com.au/product/morgans-premium-ale-yeast/ The "Premium Ale Yeast" and S-04 in...

I'm planning to brew a W-34/70 Helles tomorrow (about 18 hours from the time this message is posted). The grain is already measured out. I've also got some S-04 on hand, and I'm tempted to see if there's anything to this "S-04 is clean as a whistle" claim. In terms of noble-ish hops, I've got...

Thinking about doing a Lutra helles this week. How's yours coming along, @Panderson1 ?

Is this the same white grape/wine that people get from WLP029?

My experience with K-97 is similar. Fermentation is complete, but the krausen remains.