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I live in Scotland and it doesn't get rok hot here 😂 so I think I pitched saflager 34/70 at around 12C and the temp didn't get much above 16C which has been fine in the past and plenty of people said to hse this yeast if don't have temperature control. I'm thinking about mashing at 63C for only...

Also... I do remember the other day picking up the fermenter to move it and the airlock liquid (sanitiser) being sucked back in slightly... this has happened to other batches however without any adverse affects.

I removed the lid only to add gelatin findings... this is the first time I've lifted it and I am usually quite strict when it comes to sensitisation and oxidation. It looks slightly like the last time I had yeast rafts but still different. The reason for it being dark and I know this is strange...

Nice one. Sounds promising. Thank you :)

Nice one I was planning on doing that. Going to try and bottle it asap tomorrow when the gelatin has settled. Too many ups and downs in this great hobby... I get scunnered with the downs 😂 but keep at it :)

It doesn't smell off or that... I've not tasted it yet going to try it tomorrow when I bottle it. It could be yeast rafts? Just wondered about the little funky bits around it too.

I wouldn't normally Jim but I want a clear looking lager so need to add the gelatin in there 😂 you reckon it's just yeast rafts then? I had them before. I'll take your advice and have a beer ha :)

What do you guys think about this? The batch I had been looking forward to trying (Holsten Pils clone) and it has an infection? Or yeast rafts? Thanks :)

The head was not fluffy or creamy at all it was just like detergent bubbles for want of a better description and you could easily see them all bubble and fade away almost instantly... I did actually use a dark malt extract now come to think of it! So I wouldn't debut was oxidized... No protein...

Thanks for all the help and advice much appreciated! I was drinking that batch into the night drowning my sorrows and ended up being sick 😂 my beers are lethal and I think there might be fusels in there... any ideas how to curb that? Thinking of just mashing around 70C and pitching at a cooler...

This week my brewing is going downhill... first my other lager seemed to have fusels alcohols... when kegging last night for the first time I dropped my co2 tank and broke a gauge on the regulator... and now this.... I thought this batch was going to turn out great... just opened it after cold...

You guys are too kind. Feel better now. Got some hangover haha. Thank you. Going to just stick with it :)

This...

I dropped my co2 tank on it's sidebwhen tehing to force carbonate my beer. The plastic screen came off and the dial gauge thing that tells you how much pressure is in the cylinder is all bashed and broke. Will this still work okay and is it dangerous? Thanks in advance :)

I agree with you Lizard... I've used Munich before and it didn't seem to be as dark... strange cos the process was the same as for the lager... The attenuation I can't remember I think it was about 1.10 - 1.12 but it was left for at least 2 weeks and then bottle conditioned for at least 4...

Hi Lizard... Thanks for information very much appreciated. Yes I know all of this about esters etc. I have been studying and brewing with this yeast for quite a while now but look at my original post... my hefes are suffering from terrible head retention... I am looking at all different...

My lager... could it be not pitching a decent starter? Just want to ensure I get decent banana and eaters... would a 1L starter with half a smack pack of 3068 (split between two starters for different batches) be the answer of good fermentation whilst still providing good eaters? Thank you :)

That's the game and exactly what I'm looking for! I was thinking maybe not a a great fermentation for mine but surely it wouldn't lead to non existent head retention........ The colour of mine could also be down to the addition on munich malt as I don't perform a decoction and if anything that...

Thanks amigos... First of all that recipe isn't far off what I go for... Here is a general idea: 3.6Kg Weyermann Wheat 1.5Kg German Pilsner 0.9Kg Munich Malt Hochkurz mash with 18L of strike water: 63C for 20 Minutes 71C for 45 Minutes 77C for 14 Minutes Sparge: 9L batch sparge for 15...

This is disastrous look here...