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Ok. I made it, two fermenters. Brewed 4 months ago. So, in a side by side test, no difference while the beer was cold. But, when it reaches room temp, there is a slight fruit/solvent taste in the one that was added sugar prior fermentation. Anyway, I won't add sugar anymore, got better...

https://brulosophy.com/2015/08/24/sloppy-old-slurry-no-starter-vs-fresh-yeast-exbeeriment-results/ Check the comments. 5 months old. From a blog about Kveik, taste the liquid part of slurry, if it's ok, like not sour or disgusting, you should be good to go.

Yes. But sample and test before. It isn't carbonated, but could give you some hints of the final taste. I particularly prefer add with a syringe, straight to the bottle, so I can vary the quantity.

I would take heavier with hops. But it's only because I like my beers to be bitter. Maybe target or admiral?

That's really interesting, but I would be worried about diastatic power in that recipe. Did you check it out? Maybe diastatic malt instead of pale malt. I really don't know, just venting some ideas.

I advocate tinctures when someone talks about adding something to a beer. It extracts better, sanitizes and allows testing before the actual addition. So for cocoa nibs, everclear or vodka, maybe bourbon. The cherry puree. Secondary, maybe. But be aware of Nottingham's behavior. It REALLY drops...

Yeah! And please, tasting notes, when it's done, that's the most interesting information in HB forums.

It should be fine, probably a leak in the fermenter. BTW How is it? Material and size.

Rehydration Temperature?

Hi! My second brew was with Lallemand Abbaye. A Munich SMaSH, target hops. OG 1.081. FG 1.016. IBU calc 55. It fermented without temp control, so reached almost 27 C (80 F). A banana bomb, for sure. But after 3 months conditioning, that dark fuit flavours rised. I remember tasting something...

Well, I would like to rectify it. Opened another bottle, and I think the real issue here is the background fuit flavour, that doesn't match at all with the bitterness. I recall reading somewhere, something about it. But just don't remember.

Don't bother too much about it, without an lab analysis, IBU calculating is just an approach. Not very accurate.

That's the point. I'm still trying different hops and malts, so this kind of issue will happen eventually. No more pine with roasted malts.

Recipe Type All Grain BIAB Yeast Nottingham, yeast cake Yeast Starter No Total brew water 30 L (7,9 us gal) No sparge Pre-boil 24 L (6,3 us gal) Post-boil 21 L (5,5 us gal) Batch Size (fermenter) 20 L (5,2 us gal) Original Gravity 1.069 Final Gravity 1.014 ABV 8% Boiling Time (Minutes)...

Hi! I'm just trying to give another point of view. Earlier this year, I brewd a single hop Dark Saison. It's still maturing. I usually wait 3 months before opening. With less than half the ingredients in your recipe, at bottling I was a little confused by the tasting notes. Many different...

I always carb to 3.5 vols, or something close. Never got a bomb. Once, my wife inject twice, I use a syringe to add priming sugar, and just was a surprise when I open the cap. Pop up like champagne. That was like 5 vols. So, give it a try.

I brewd with both. S-33 is very neutral, even at high temp, has poor floculation and left a powdery, non-compact sediment. Also left a lot of residual sugar behind. Not something you might want in an IPA. S-04 has a aftertaste, that I just can't describe. But it will be masked by other flavours...

TOTALLY AGREE!

Care to share any details about yeast flavours impact in beer? Thanks in advance!

Don't let them know what you think about it, or they'll never make beer for you again.