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I bottled them in some glass bottles and the rest I bottled in some plastic soda bottle, it was a bit hazy when I bottled, so, there were plenty of yeast, I primed with brown sugar according to an online priming sugar calculator, it's been 6 days and the plastic bottles look very rigid now, it's...

Thanks, that's very reassuring One more thing The wort was very malty before fermentation,I like malty beer, but i realized this is a yeast with pretty high attenuation, given age, will some of the maltiness come back?

Yeah I will, just one more thing I'm wondering about, I wanna cold crash it or use spindasol before I bottle to have a thinner yeast cake in the bottom of the bottles, will that affect natural carbonation?

I thought aging needs to be done at room temp to keep the yeast from falling asleep (not very scientific language, I know) to let them clean up the byproducts of fermentation

I have never commercial alcohol, only the alcohol that people distill in their homes, so yeah, it could just be me, but I can't taste any sweetness Or any taste of malt Just roastiness, very little bit tart, and mild bitterness

I hope this fusel alcohol taste goes away by aging It's pretty dominant now

Bubbling stopped 10 days ago, it's been 18 days

I thought aging needs to be done at room temperature, is that false?

Two months for the first phase, then I come home and I'll do the rest of my services working in a company for 22 months

I know I'm supposed to let it age but I'd rather let it age in the bottle I'm gonna be doing my military services (which is a must here!) Soon, I wouldn't be around, messing with the bottles for 2 months, but the beer is still cloudy, now, should I cold crash it? Or should I use spindasol? The...

They say kveik yeast makes very good beer at 30c but I've never tried that I'll look it up thanks

I still have 5 grams of the same yeast inside the freezer at -20c But I'm getting this kveik yeast next time I can't keep the room temps below 22C, so us05 is just not the yeast for me

I kept everything clean and added hops to help avoid contamination, I don't know if it's contaminated, I'll give it a little more time and if the tartness didn't go away, I will dump the yeast cake as well

Even tho I did tons of research on how to brew, I wish I knew fermentation does generate some heat as there are reactions inside the yeast cells, breaking glucose molecules, releasing energy, this isn't something I didn't know, I just never thought about it, it never really occurred to my mind...

I wanna ask your opinion on what I'm gonna do next Some guy told me to move the beer into a secondary and let it age for another two weeks and he said it would improve the flavor, can I add spindasol too? It works like gelatin, I've used it on the sample and it really helps with the...

I'll let it age for another two weeks, if it didn't get better, I'll boil some crystal malt and add it to the fermenter and let the yeast eat away at the fermentable sugars, when it's done, that should leave some residual sweetness in the beer which reduces off flavors, right?

I'll find the recipe, it's on my computer on beer Smith, but I remember there was like 6 percent of crystal malt and 4 percent chocolate malt, black patent wasn't more than 3 percent

I have an idea, but I'm not sure it's the right thing to do I've heard that back sweetening reduces the tart and fusel alcohol flavor, I also read somewhere that crystal malt, if steeped at the end of the boil, will have an attention rating of 50 perfect, what if I boiled some crystal 120L and...

The sample for tasting is way smaller than the sample needed for a gravity check, if I keep taking samples, the water will rise in the blow off tube and eventually reach the fermenter

But my og was 1.047 After the boil it was 1.035, should've left it just the way it was, but I decided to add some table sugar to get it to the common 5 percent, maybe that's what caused the production of fusels? I feel a little burn now, when I drink the sample, but it's not that bad, it's just...