Search results

Count me in!

So I went back and tasted the beer again yesterday and it actually tasted very good and the off flavor was not present at all. I think I may have just tasted it too early (after only 3 days into fermentation) and was possibly tasting acetyldehyde. I’m guessing the cause of my issues was in fact...

Thanks for the detailed response! The fermenters I’m using are glass carboys, the one that previously had kombucha in it is an hdpe conical and hasn’t been used for any clean beers. The dried kveik was what I used for the first 3 batches then I got a fresh pack of wlp088 London Fog for the...

I’ve been having issues for the last 4 batches I’ve brewed. All 4 have been IPAs that I have had to dump. I haven’t changed anything in my process and have made tons of great IPAs in the past. The best way I can describe the off flavor is tartness, maybe green apple, but it only gets more...

Nope, different hops each time.

I’ve definitely heard that some kveiks finish with a lower pH. But my concern is that it’s not only tart but the hop flavors are completely gone. I recently made another batch and fermented with White Labs London Fog and got the same results. Smelled great and normal for 2 days, then completely...

Yea the three bad batches were from dried yeast. The original batches that I dried the yeast from were both very good with no off flavors.

That’s my next step for sure. I’m going to clean my carboy then bleach it just to be safe and try a normal ale strain. I was just hoping to figure out what went wrong with the dried kveik so I can continue using it in the future.

I’ve been having troubles with a consistent off flavor with 2 different kveik strains that I have used then dried from 2 sources. I’m not quite sure how to describe the flavor. It’s a bit tart and kind of cidery but not acetyldehyde - green apple flavor. Another thing to mention is that they...

I decided to wait since fermentation ramped up pretty quickly. I just tossed the starter in a mason jar and put it in the fridge. I still have 140g dried from my first yeast cake. I took a gravity reading 2 days after fermentation started. The krausen had fallen, but the beer was still pretty...

I feel like adding it post boil will be kinda messy. The cereal will break down and make super cloudy beer best case scenario. Why don’t you try adding it in the mash and taste the wort before/during fermentation and if you think it needs more cereal flavor you can always add it then.

It was off to a rather sluggish start. I had just a few bubbles on top of the wort after 24+ hours so I hit it with another 60 second of o2 to hopefully kickstart the yeast. I also made a 500mL starter and pitched 3g of my dried Kveik in just in case I didn’t see any activity in the main beer...

So I brewed up a Russian imperial stout today and it was the first time I’ve ever brewed a huge beer. I used Brewer’s Friend to calculate my recipe and I lowered my efficiency 10% to account for a larger grain bill. I’m not sure how, but I ended up at an OG of 1.120 when I was aiming for 1.100...

It certainly wouldn’t hurt to let it go longer. Sometimes first pitches of commercial blends can take a year plus to develop. You could transfer the beer to another carboy with some fruit. That might help develop some more character and give the Brett/bugs something else to chew on. Maybe try...

So I ended up brewing my NEIPA with this yeast last week. It took almost 36 hours to show any signs of fermentation, then it had very little krausen. I decided to dry hop after 24 hours of “active” fermentation. Came home from work and saw an airlock filled with yeast and some beer that had...

Thanks all for the pointers. I cold crashed my starter and tasted it and it doesn’t have any noticeable off flavors. I’m not sure where I read that putting the yeast in sterilized water was a good storage method, but I will definitely just store it in starter liquid from now on. I’ve been...

So I had a jar of WLP 066 London Fog that’s been sitting in my fridge since last June, about 10 months. It was just extra yeast from an overbuilt starter stored in sterilized water. I’m planning on brewing an NEIPA next week and decided to see if I could salvage it. I made a 500ml 1.020...

I wouldn’t be too concerned yet, Brett can take a while to carbonate and big beers that are sacc only can take a while as well. What was the finishing gravity/how long was it stable before bottling? What temp are the bottles at that you’re trying to carb? I’ve never heard that Brett can kill...

So I brewed a Baltic porter over three weeks ago with about half the yeast cake of 34/70 from an Octoberfest. Both were fermented at 60F and fermentation was normal for both. I’m drinking the Octoberfest now and it’s quite tasty, but rather cloudy despite being fined in the keg with gelatin and...

United States, thanks!