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Interesting, good to know. I’ve historically assumed that unfermentables translates to higher FG and higher sweetness. Like a lot of other areas in this hobby there are a lot of variables at play.

Greetings all, I'm curious whether there is a different sweetness between beers that use some percentage of caramel malts (C20-120) vs. beers that use no caramel malts but are mashed at higher temperatures. Is there a perceived difference in anyone's experience? Am I overthinking this? I...

Greetings. It’s finally getting warm again which means I should start thinking about beers for fall. I’d like to give a go at a pumpkin beer this year and am curious about using an altbier as the base, likely dialing back the BU:OG. I like the idea of big malt character and caramelized squash...

Thanks.

Greetings, Currently enjoying some Anderson Valley oatmeal stout that is throwing cherries and horse blanket. I enjoy a good brett enhanced beer from time to time (depending on my available FV) and I like how this works with the darker malts in what I assume is typically a clean oatmeal stout...

Hmm interesting. I'm wondering then if my priming get's improperly mixed. So far the bottles seem equally carbonated, so I'm wondering if I did a bad job at mixing the KMS. I'll have to check out that calculator: I felt lie I exhausted my search engine a few weeks ago while researching but...

Wanted to provide an update with my findings. I've bottled an amber, kolsch and cream ale since implementing what I learned in this thread. Amber: 0.6grams ascorbic/gal + 6mg/gal potassium metabisulfite. Flavor stayed pretty consistent over time (I guess additional time will tell more)...

Record keeping: after 2-3 weeks at fridge temp the white wine character dies down substantially. This is also about 2 months after brew day. Still present, but pleasant. For what it’s worth, new Kolsch with same yeast and the same pilz has way less of this flavor/aroma. That being said it’s...

Thought I'd provide an update: The beer is surprisingly normal as far as American ambers go, though there is a little bit of yeast spiciness as it warms. Mostly a good balance of malt and hops with something that I would confuse as noble hop spiciness if I didn't know I used 100% cascade. If I'm...

I’m curious about doing something similar once it gets warm enough for wild yeast to be out. Has anything remarkable happened with this beer in the past few months?

Good to know. I remember using German pils for my base, I'll see if I can taste it in my cream ale that was 50/50 pils/2-row.

Greetings all, Does anyone know or hypothesize what compound is responsible for the white wine flavor described by these BJCP guidelines for Kolsch? The last Kolsch I packaged (WLP029 fermented at 61-63 for a week, then 66 until finished) had a surprising amount of apple/pear, but of course my...

Thanks for the replies. Turns out there was a broccoli floret in my bucket tap (how??). Dismantled everything and soaked in a bucket of star San for a couple hours and scrubbed. Bottled about half the batch as that’s the most that will fit in my fridge at a time.

Went to bottle my American amber today to find this floating on top. Bucket is only a batch old and I almost never have infected batches. Is it possible to ID which bacteria caused this based on looks alone? In the future could I just dose with K-meta before bottling to halt this in its tracks...

I've been following this thread all week trying to keep up with you guys, great work! I plan on using the high fill technique but am thinking about experimenting with potassium metabisulfite and ascorbic. I saw the ascorbic concentration was about 0.6gr/gallon, but does anyone know the...

Thanks. All great info.

I was actually just reading on this. Thank you, I'll consider this too.

When you use Private Preserve, do you fill the bottle with beer, purge the headspace with Private Reserve, and then cap? I've heard of some people that push gas into the beer below the surface to cap on foam but not sure how effective this is. Thanks.

Thanks both. I'll do some reading. May need to tinker with the filling within 1/2" of the top as my wand probably allows for an inch or so.

Greetings all, I have been brewing and bottling for a while now, and I realize I learn so much more the more beers I brew/consume. Lately my next hurdle is maximizing freshness with bottling. I typically don't brew hop forward or paler beers so this hasn't been an issue and I've been pretty...