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Oof, that sounds nice though, a half-breed wit!

Yep, that was a first for me. I also found out that WB-06 isn't really a hefe strain, but more of a belgian(?) strain. I consider myself to be new to the craft, and I am learning everyday. But that also comes with its fair share of failures and anxiety.

Thanks a lot, I hope you're right, and I was just being unnecessarily anxious all along!

Sorry for the lack of information. I don't want to overload with writing on everything I did and try to focus on the areas that I think are the main issues. I use Starsan before bottling, and I leave it in the bottles for about 5 minutes before pouring it out and proceeding with bottling...

It was in the fermenter for about 2 weeks. FG was stable over 3 days. The PET bottles are usually rinsed with tap water after use, and drained after a few days to remove any odour. They are then air dried uncapped in the room until it is to be used for bottling again. The water used for rinsing...

The FG was recorded to be 1.0065~1.007. Although I didn't quite mention it, but I am concerned that leaving some of the residue water from rinsing the day before might have resulted in bacteria growing inside the bottle. Of which, perhaps the Starsan might not be strong enough to sanitise the...

Hi, need help on this issue that I am currently having. I have just recently brewed a Hefe with a Muntons Wheat Beer can with WB-06 yeast. I've also added about 2lbs of wheat DME to the brew. Fermentation went fine and I proceeded with bottling. I should mention that I rinsed the PET bottles...

Hey everyone, need your comments on this please. So I brewed a Belgian Wit with a Coopers Hefe/Wheat LME, 1kg of Munton's Wheat DME, Saaz hops, Coriander seeds and Curacua peel, which was pitched with 1 vial of WLP400 Belgian Wit directly into 19L of wort at 18deg.C on Saturday, 08 SEPT 2018...

Guys? I really would appreciate it if you could comment on this issue. I really would like to know what's going on with this yeast! Please...

Yup, I definitely will be doing the warming procedure as fermentation reaches completion. I've read issues of it stall/refusing to finish, and I think a bump in temperature will help with that. It's just that I am curious (and concerned) about the huge difference in fermentation pattern of my...

The reason why I know the yeast was mostly dead in the first pitch was because I partially froze that vial of yeast. Did some research and read that at least 50% of the yeast could have died due to cell wall rupture during freezing. I saw that most of the yeast just became lees and flocculated...

Hey everyone, need your comments on this please. So I brewed a Belgian Wit with a Coopers Hefe/Wheat LME, 1kg of Munton's Wheat DME, Saaz hops, Coriander seeds and Curacua peel. I pitched 1 vial of WLP400 Belgian Wit directly into 19L of wort at 18deg.C on Saturday, 6:30pm. The yeast died...

I'm doing the former. Straight up bottling with 2 carb tabs in a bottle and filling up with a bottling wand, cap and condition. So far that method has been very good and has been providing good carbonation and consistent results. But the malty flavourrrr argghhhhh. It was smooth and awesome...

I am going to bottle. I don't have a keg as of now, so all I can do is to bottle and let it carb naturally.

Hey, thanks for the reply! What happened was that the lid was opened slightly to plop the 2 hop bags in, which was done after the gravity readings were steady for 2 days. Following after I left it at that and came back yesterday to find out that the lid was warped to give a slight opening...

Hey all, quick question. So my brew of helles beer has finished fermenting, and I've added some hops in a hop bag on Tuesday (3 days ago). I just found out yesterday that the lid on my cooper's fermenter is slightly warped, resulting in a slightly open lid. Will it be ruined by oxidation?

Hard to believe it, but I don't any copper handy with me right now, unless I pull out some wiring and sanitise those. But as you have mentioned, the painful lesson learnt is nutrition. I will be sure to have some of that in the future ciders I brew, even if the yeast package claims to have...

Yep that's the plan now. It's now exactly 2 weeks in, and I will be bottling it and hopefully the smell will be carbed out, and whatever that's left will be aged out.

Cider Update 1: So I racked the cider yesterday, as suggested by my findings on the internet, and the following points are my findings/observations on the cider while racking. 1) The rotten egg odour, and its subsequent linger on the mouth when you drink it is not from the yeast cake (lees)...

I just tested it yesterday. My fermenter has a tap so multiple testings won't affect/infect the cider. Thing is, I think the smell has actually gotten worse! It's now kinda seeped into the cider and gave it a sulphur-ish odour/taste lingering in the mouth after drinking it. Just updating the...