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My headspace was even smaller than yours.

I would think so too if I hadn't already made three different batches this way and all three have the problem with very low foam. Maybe adding yeast during bottling would help, but with the extra work and extended carbonation period, I'm not sure I wouldn't have the problem of exploding bottles...

Let me add to this topic that I am giving up on filling bottles with less than one centimeter of headspace. The loss of hop aroma has slowed down somewhat. Instead of a week, it happens after three weeks, but I can't get the foam anymore, and to me, beer without foam is not beer. I am going back...

If you are sure that you have measured the priming sugar correctly and that the yeast has had enough time to complete fermentation, all that remains is infection.

Brew beer since 2018 (nearly 300 batches). For the first two years I would throw away almost every tenth batch (mostly due to too much experimentation, especially with yeasts), but after that I don't remember (not to curse) brewing a beer so bad that I would have considered throwing it away...

More or less, the problems are always the same: too much sugar for carbonation, beer bottled before fermentation is complete or beer infected with foreign yeast or bacteria, so fermentation continues and CO2 is produced which causes pressure, bottles are overfilled.

Session IPA with Hellertau Blanc hops. For a change, a beer full of aroma, but without citrus. Goes great with warm homemade bread.

It's been two months since we put our Neli to sleep forever. After almost 14 years. Her heart was failing. We couldn't let her suffer any longer.

The beginnings of MTV, computers (Spectrum, Commodore), playing the guitar and... drinking beer.

Foreign Extra Stout Very good beer without any astringency. Fine rosti aroma and clean refreshing taste. Maybe more similar to Porter. It's always hard for me to tell the difference between Porter and Stout.

It doesn't matter who is to blame. What matters is that we all pay for it. The big ones always trample on the small ones and there is no free trade there. That's why all the industry in Europe and America has collapsed because it is cheaper to buy from someone else than to organize yourself and...

I consider myself quite experienced with Saison yeasts, as I have been using Lallemand Belle Saison yeast exclusively for a few years now. In my experience, these distaticus Saison yeasts only work well if the grain bill contains at least 10% simple sugars. Then their authentization is over 80%...

I already use mostly European hops, but also American ones. New Zealand hops are already expensive. More expensive than American ones. Probably because of the transportation.

Yes. There is logic to the hop aroma, but Cryo hops are said to have significantly reduced grassiness, which is the first to appear in older hops. I have no experience with Cryo hops.

Maybe Cryo hops are a better idea for long-term storage?

In light of the upcoming tariff wars, I have a plan to build up a larger stock of hop pellets. Since American hops are already almost three times more expensive in my country than German and Slovenian hops, it wouldn't hurt to stock up, at least for a few years. The hops are vacuum-packed and I...

Im not sure how long hop pellets can be stored vacuum-packed in the freezer without losing their properties? If I buy a larger quantity, it could last a few years. I've never stored them for more than half a year. The hops are from the 2024 harvest.

In my country, American hops are almost three times more expensive than German and Slovenian ones. I'm afraid it will be even worse because of these tariff wars.

My European Pale Ale, a variation of APA only with German Mandarina Bavaria hops. There aren't many left. I'll have to make it again soon, especially when the warmer days come.

Almost a month after bottling, the hop aroma has pretty much disappeared. Filling the bottles to the top slowed aroma loss by nearly three times, but aroma loss still occurred fairly quickly.