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I haven't had diacethyl issues a single time during my homebrew career, this includes verdant.

I never left it longer than 7 days in the fermenter and I bet it was done a few days before. I usually brew with an OG of 1.04 to 1.045.

An orange a day, apparently keeps @Bramling Cross away? On topic, try fermenting passion fruit nectar with a wine yeast. Add sugar for increased abv, that stuff is the bomb!

I've managed to get bread yeast past 12% just on honey and oranges. It really depends on the specific type of bread yeast.

You mean, when does it start to be too much? :D

Had another one yesterday of that batch, now two weeks in the bottle. Still not 100% clear, but getting there. Unfortunately, there is the slight hint of fart comming from the glas. This would fit a lager but not a bitter. Well, it is what it is :D . 80 ppm next time.

I wouldn't be afraid of oxygen in this case either. The yeast will scavenge it in 30 to 60 minutes, once it has access to the priming sugar.

Your description sounds like the type of saison I like. I might give this one a try too. I don't remember if I ever brewed with it.

The good thing is, my batches are limited to 17 liters in the kettle and I mainly brew lower abv beers like British bitters around 4% abv. This means that I start with about 3kg of grain so even with the absorbed water, the bag is not that heavy and can be handled manually easily. I think 80...

Good tips, thanks. My boil kettle is my mash tun and I'm using the stove top too. I'm lifting the bag by hand and squeeeeeeeze it. That is ertainly splashy. Maybe I will use 80 ppm smb next time, if the other guy is getting away with 50 ppm, I might give it an extra bump for the squeeze. I...

I don't want to change my simple biab setup because of woman and space reasons and this setup brings in a lot of oxygen by default. I wanted to tweak as much of the process possible, without actually really changing the process, if you know what I mean. I started with yos, a simple mash cap and...

Maybe I haven't fermented it that low and maybe I'm also a bit sensitive to the verdant esters because I used to use it a lot. But in my memories, ester expression was really high through the whole temperature range. I can tolerate it when it's mixed with notti in a 1/3 ratio, one being...

Crushed or not? How warm was it stored? If it was reasomnably cold and uncrushed, could be fine. Lost a bit of flavour of course, but still usable. If crushed, use it for starters, but not for consumption.

The correct ratio according to my stomach is about a quarter teaspoon or less into 1 kg of dough....

Thanks for the heads up, I'll keep that in mind. The beer is still cloudy atm and does not taste right but this is probably because of the yeast in suspension. Do sulfites turn into sulfate in a 1 to 1 ratio, once oxidised? That would be quite something, as I do not like elevated sulfate levels...

What's your UK ale experience based on? I don't want to and obviously cannot argue about your personal preference. It's just that I've never had a single ale during my UK times that was even close to the yeast expression that verdant delivers.

I never understood this sea salt on sweets thing. To me this tastes absolutely wrong. Even Mr stomach says that it's harder for him to digest this sweet stuff when salt is added like this.

Once it is all settled/filtered, it is no problem anymore.

This is actually a possibility. Been there as well. Another thing that might have happened is oxidation of hop compounds. This might taste bitter in an astringent way that is very unpleasant.

Yes, that's what I used. Cannot taste anything weird.