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Well...this definitly not that. I love Belgian Beer and also Weiss Beer. I also did a Belgian Dubbel last year that turned out a MONSTER MEDICINE, threw it in the toilet. I did the same recipe again this year (with WY3787) and it was wonderfull...no medicine.

I use tap water, it is very soft and well balanced. It does not have chloramines or chorines in it but i use a Campden Tablet in it anyway prior to use it. Ca : 27 Mg : 3 NA : 9 HCO3 : 57 S04 : 27 Cl : 17

I have dealt with medicinal flavor beers quite often. Too often than i would like. Still, i have narrowed it down to some culprit, but still find it hard to avoid. Some Yeasts are more prone to stress than others. This is a known fact that i learned for myseld too. I have had stressed yeast off...

My last 2 beers were the NEIPA and a ESB using this yeast. Both fermented in 3-4 days and never moved since. This is indeed a fast yeast, you can start measuring FG soon.

wow...brewhouse of 90%+ , you are touching comercial scale brewing. I never had over 85%, but for 23L batches... Really really interested in knowing what the FG will be in those 3 beers. What temp are you fermenting ? Is ti ambient temp or controlled environment? Thanks!

Miraculix this is very very good info ! Kudos on sharing this experiment! I don't quite follow your 93% efficiency on the beer 3, as this was 1.069 OG, against the 1.072 on the beer2 with 91% ? Is this different quantity of base malt / water ? Or is it a typo ? Also, I assume this is mash...

How will you lower the temp from 72 to 62 ? Add cold water to the mash ? I am thinking how i could mimic this in my Grainfather, without messing with the water volume...Maybe using the chiller during the mash (never done this! )

Update Info on the NEIPA: I bottled it at 1.022 , it did not move for 5 days. I crashed cool for a few hours, but apparently it was not enough to drop clear. I bottled a very very cloudy yellow beer, that shows a BIG sediment in the bottles already after 24h. With this volume of probable yeast...

Noted. I agree the 2h rest at 61. The other mash schedule of 61+66 is already tried , so i can compare.

Now that would be something interesting to chew on. As a side note, i do not know if i "want" more attenuation out of London ESB all the time. For now, i would say i am happy with 65% for a simple bitter, but not happy if i wish to brew a heavy gravity one. I think my next strong IPA will be...

Interesting reading, very interesting ! I like the part where not only we are talking about efficiency % when changing mash schedules, but also playing with the attenuation of a particular yeast. I want to believe that different yeast behave differently . One yeast may need a longer and lower...

Well, i follow rules that others have studied, probably better than me. If most barley starch gelatinizes in the 138–145 °F (59–63 °C) range, then the usual range for a single infusion mash 148–162 °F (64–72 °C) should work fine. Obviously, this was something that brewers originally figured out...

Great feedback Thanks ! I love the flavor this yeast has thrown in to the equation on the Bitter so i will be using it again. It is not sweet, its spot on for an ESB. Also, i do not think i want more attenuation on a 1.050 beer, but if i do a 1.070 i will plan to mash longer and lower like you...

You are right...attenuation is similar. My goal in 2 rests was have a more fermentable wort...you say I did the opposite? How would you make a 2 step mash with max fermentability?

Hi, I would appreciate some advice, as its only the second time using this yeast. I made a first batch with the Danstar London ESB yeast that went as planned, but the second one not so much. I knew this yeast was known to under attenuate, but I planned ahead. Batch 1 - English Bitter 90% Pale...

I have a 3L Erlenmeyer flask, sometimes I build a 2L , sometimes 1.5L. I always use DME and a pinch of yeast nutrient. I have a stirplate, and keep it at ambient temp of 18-22 C. I use dry yeast a lot. But that only gives me part of the styles I want to brew. I make IPAs, NEIPAs, Porters, ESBs...

I understand your statement, and truly agree with it. Unfortunally i do not have easy access to Liquid Yeast. When i want to brew with anything from Wyeast or Whitelabs i have to order it from Belgium/Netherlands/UK and i live in Portugal. It takes up to 7 days to get the yeast here. The costs...

Thank you for your input. Can you also comment , if the yeast can recover from stress ? That is... if a harvest from a bandaid beer will always produce another bandaid beer ? I was thinking of trying to see if a carefull low gravity starter would help in rebuilding a viable culture? Many...

How much sugar are we talking about here, and what was the intended OG / actual OG ? Is this a Chimay Blue clone ? If it is, we are talking about OG 1.080 and 15% sugar. Without the sugar it should be around 1.070 . That would still make an 8% beer instead of 9%. The difference is you don't...

New updates with conclusion and Follow Up 1. 16L + 3787 from 2 years old Has an upfront medicine taste, not severe but its there. Enough to dump it. 2. 5L + 3787 from Dubbel Slurry Has a LOT of medicine taste. Pretty bad and worse than #1 !! Dumped. 3. 5L + Nottingham No off flavors...