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Low Temp stress and Autolysis from sitting on the yeast for 2 months. But this flavor can also fade away by giving it time in the bottle. Maybe a couple of months. Unless you have contamination which will give the rotten egg smell. I cannot imagine why you would want this flavor in your...

Band aids and antiseptics taste. Sounds awful, but really a scotch ale I had was pretty good and I would say it had some of the phenols. I imagine bad contamination would cause something like this or bleach left over from your cleaning. However, it seems like some yeasts will put this out...

Fruity or tart or sometimes spicy or earthy. Specifically known to increase with higher temperatures. One question I see a lot is whether these esters are released by the yeast after the fermentation is complete. So if you have the temp rise to 76 degrees F and fermentation is already...

We all know yeast strain matters on flavor profiles. Here is the best chart I have seen in helping me choose a yeast strain. Too bad they don’t have one for other yeast strains. The difference between WLP001 and the Trappist WLP500 yeast strain are many...

This is directly copied from Wyeast web page. I pasted this time to be sure. This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit...

Thank you for the reply. I am glad the Krausen does not matter. Although it always made me feel better about doing it right. And from what I can tell, it is really doing well on the fermentation. OK, so it took me a while to find the post that I read. I had to use History on the web...

I read on some of the posts that people actually pitch at 75 degrees and then drop it to 65 degrees for fermentation. I tried this for the first time as usually I pitch at 70 and drop only to 68. The fermentation came on strong with lots of top fermenting yeast as it was about 5 inches...

How can you say that it is under pitching? My brother uses the same exact pitching rates. Dump in a container of the same exact yeast. And the results are very consistent between us.

They did not tell me why it would be slower. But based on the posts here, seems like that is not a concern. I believe the answer would be oxygen in the wort as that makes sense. But who knows. At this point, I got the answer I needed. That some of you have quick fermentation times at high...

Awesome! Thanks for the help.

I usually use Wyeast Medium to low flocculation strains of yeast. When using this lower floc yeast, I get good carbonation using my formula on how much Priming sugar to use. I do not want to introduce another strain of yeast into my beer on bottling and never have had to. If a yeast is...

I asked White labs about fermentation times in the primary. They said higher altitude would be a little slower, but not that much slower. And they said that lower temps make it slower. 68 degrees is not that low of a temp. Who knows. Guess I should not bother worrying about it if the beer...

I brew at 7000 feet. My brother brews at 0 feet. We use same yeast, recipies etc generally. But my fermentation takes 3 weeks to get to FG. His take 9 days. Brewing around 68 degrees. OG usually around 1.056. Takes 3 weeks to get down to 1.015. Beer tastes good. This is with all...