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Recipe: Pale Ale 50% Wheat 25% Crystal 8% Vienna 8% Sugar 8% OG 1042, FG 1005, 11,5g of S-04 for 13 L batch Fermentation: 5 days 17.5°, 5 days 20°, 2 days 8°, (3 days of dry hopping). All my equipment washed with bleach, water, and then chemioxi pro. Could be maybe some residue of bleach...

Hello everybody, after 10 days conditioning my ipa: 4 g/L of Galaxy and Calypso, fermented with s-04 at the temperature of 17.5°C, and for the last 4-5 days at 20°C, I opened one bottle and I can't smell my hops, I just only smell a strong phenolic smell (near to alcolic/acid smell), the foam...

I could never ask anything better, so thank you!

Thank you so much for your comprehensive answers! I didn't understand something about roasting: does carafa (II or III) taste like roasted or not? Is it just for color? Because in any case I liked giving it a slight hint of toast, so if you think that Rauch malt, carafa, and maybe Monaco add...

Hi! Sorry for my bad English, I write from Italy. For a recipe of a Rauch beer, to give a little touch of toast, what maximum percentage of roasted barley should I use to not give astringency and excessive roasting? 2% it's enough, is it too little? I've never used it. Thank u!

Thank you very much

I thought about it too, but I'm afraid it gets too murky, so I just shaked the bottles a little bit. That's enough?

I've taken the gravity before priming, of course! I added 5.5 g/L of common sugar

Hello from Italy, sorry for my english. I put my best bitter to ferment in the bottle (5.5 g / L) for two / three weeks at 20 ° C (68°F) (I thought), and after another week at 2 ° C (35.6°F). Result: Beer without foam and little carbonated, too sweet. I discovered today that it had been at 10 °...