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Hate to see and hear that. Seems to be some sort of contamination. Certainly with it being a lighter brew, the off flavors will be more prevalent. Things I start to this about are: Proper sanitation eg. sampling post fermentation, etc? How long was you mash? Was the right amount of healthy...

I would make sure to check the lid for a tight seal and make sure the yeast had enough o2 to do their job. Temp is another thing. Should see something soon. Good luck!

It certainly could be. My last two 5 gallon batches have gone 2 wks in the primary 1 wk cold crashed with gelatin and to the keg for a wk to carb at 13psi. Could forgo the cold crash and keg after 14 days and force carb if you wanted. Would be fine. Bottling would need the 3 wks to carb up in...

Sounds like it might be done or near done. Would give it a light swirl and maybe take another reading in 24-48hr. I suspect it's mostly done. Are you bottling or kegging? Any cold crashing or gelatin?

I would take a sample and see what your FG is currently to see if the sugars have been converted. Wont hurt to give it a few more days unless your in a time crunch. "Generally"... 7-14 days and the yeast are done with their part.

I just did a back to back batch a wk apart using my German Ale yeast. I trsf'd to a 2ndry a little over a wk out and put the fresh batch right on top of the remaining yeast. It took off in less than 30 minutes. Was coming out of the blow off in the hour. I assume yours work work as well...

I would stick to the original. My preferred yeast for this is the Wyeast German Ale.

I had not thought about the Angostura. Tempted to soak my oak cubes in brandy vs bourbon. Not too many brandy fans in South Carolina vs Wisconsin lol.

Going to attempt to combine the flavor of an Old Fashion cocktail with a "big" amber ale base (big as in higher ABV 8% target). Had the Kentucky Bourbon Barrel Ale (Alltech Brewing) version last year and have not been able to get anymore with its limited release and my location. This combines...

I would concur that the US-05 has a "flavor" to it. It can been hidden by hops and fermented temps will certainly change the flavor profile. I seem to notice it more with extract brews vs AG. Just my 2 cents.

Would start with less and at secondary or at kegging. Can always add more into the keg "to taste". Can't take it out once it's in. Cheers.

Nice article / read. Thank you! Cheers!

Old thread but wanted to update it. Aiken has a large brewer club now. We meet upstairs at Aiken Brewing Co. every third Tuesday of the month. Have 20-30+/- ppl each meeting. Starts at 7PM but can came ~6:30 for some food prior to the meeting. Can last until 9ish pending the sampling of fellow...

Was wondering how this turned out with your Azacca hops?

Although I haven't tried the recommended 04, I think the 1007 is where its at! Would be hard to change after tasting. Will have to make a test batch eventually pitching the different strains of yeast and see which I like best.

This

Awesome. Let me know how yours turns out. I already have the ingredients lined up to purchase again to make another batch in the coming months to ensure it turns out just as good for when the season gets here. Will you be bottling or kegging?

I throughly enjoyed the 1007. Not sure if I will try it the other way in fact. The keg got emptied in one night lol Will be brewing it again this way. Cleared better than I expected with the gelatin. No issues at all. Folks were trying to place orders for a few cases haha!

The yeast need the O2 to do their job during initial fermentation. The yeast with devour the O2 and fill the fermenter with alcohol and CO2. Unless the bucket just doesn't have enough seal on it and the 02 is seeping in. Although it doesn't warrant when the yeast is done, what sort of action...

The yeast need the O2 to do their job during initial fermentation. The yeast will devour the O2 and fill the fermenter with alcohol and CO2. Unless the bucket just doesn't have enough seal on it and the 02 is seeping in. Although it doesn't warrant when the yeast is done, what sort of action...