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I just bleached the Hell out of my bottling and fermentor equipment. 2 days later i dibbed all in chemipro and rinsed well. I bottled another beer .. a rochefort clone and there are no signs of infection . Maybe it was just a bad double batch. will be more carefull from now on when sanitizig...

beer close to finish carb but tastes odd.... i can taste the brett profile ontop of the kolsh yeast.....strange...

Ok so not last post. The Belgian ale is long gone and i thought the Brett bug with it. So i decided to bottle my Kolsh that was fermenting in the garage. brought it up and opened the fermenter. it was the cleanest beer ever made. very transparent loooking and no signs of infection. tasted...

Last post Opened the bottles...some very carbed already and tasting awfull. Dumped the hole thing and moved on

A week in the bottle and still very cloudy. It should be begining to clear by now. Probably a sign that the Brett is still eating and will produce bottle bombs. Will wait a few more days to pop one open and if nasty dump the hole thing and move on...

So i am 99% convinced it is infected. the walls on the fermentor are cloudy white now

Bottled a few. I could detect a litle tone down on the bad flavor. still very proeminent but like 80% of what it was. Beer is very cloudy...still lots of yeast in suspension. Lets wait a week and see how the bottled ones taste like.

After 1 week in secondary it appears to be starting to form a white layer on the top of the beer. Infeccion confirmed? Still tastes like band aid...

The more i read about it, the more i am convinced that this was a temperature problem. Although WY1214 is in 14-24 range , the beer fermented at 22-23 which is close to the top of the range. Maybe this would be ok in a dark beer....but in a blonde made with 90% Pilsner....it produced Fusel...

Transfered to secondary after 12 days in primary. Tastes exacltly the same. like pure alcohol. Maybe this yeast produces off flavors at 74F and high gravity...1.084 down to 1.010. I kind of think it tastes like sanitary alcohol . not nice. i will keep it in secondary 2 weeks. if taste is the...

Did you mean "Attenuation" ? Efficiency is a completely different concept that involves the amount of sugar extracted from grain during Brew process.... Attenuation is how much did the yeast "eat". Apparent Attenuation with those numbers is 87% I just did a Belgian 1214 that reached 90% !

Some more info, i am trying to nail the cause of this. On brewday i made 2 beers with same wort. The higher gravity 1.080 was dumped with Wyeast 1214 and had the 3 day lag time to start as mentioned in the posts before. The lower gravity 1.042 was dumped with Kolsh WLP029 , that had a 3L...

Ok. Holly crap. 9 days in fermentation ... actually only 6 because the first 3 days Had no activity. Bubbling stoped and i decided to take a gravity reading: 1.010 Way lower than antecipated...it sure worked well for such a slow starter. Then i decided to smell it : nice fruity peachy smell...

Its alive!!! Almost 72h later it decided to take of. The 1762 was put back in the fridge .... This is a lesson... some strains really do take their time!

FYI Beer carbonated on 9th week. Still has weak foam retention but with time o believe it will get there! Tastes amazing by the way

Size of starter was 2 litres. i was under pitching a litle to increase ester production on purpose. But still 48h and nothing...temperature of wort is decreasing slowly so no yeast movement yet... i have half a jar of 1762 ready to pitch....will wait 12h longer but no more afraid to get an...

So....48h and nothing... I think i will dump a 1762 pack later tonight

Hi I brewed a belgian 1.080 OG yesterday and planned to use a 4h starter with wyeast 1214, to try the activity method on other posts. Problem was i did not know this was a slow starter, and even worse i may have a dead smack pack. Yeast was manufactured on 12.01.2016 so its within the 6 months...

So i have made a rather strong belgian , around 9% Abv. Simple recipe with pilsner and Pale malt plus rock candy Brown sugar and 2 packs of candy syrup d180 Mash went well and hit intencional OG and fermented for 3 weeks. FG was 1.010 and bottled it after a 2 day crash cool. The have been in...

I did a maibock with that yeast last month and used 4 packs directly pitched. That is what brewersfriend calculator recommends. If you have only 2 packs the 2L starter with 2 packs will achieve 550 bilion cells on a stirplate. http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/