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Hey, that's just their claim. People previously calculated the amount of yeast cells in Fermentis packs and they figured it had more than 200B cells per pack. That puts it at >17B per gram. It makes sense they are going to use the "safe" number, a minimum guarantee. Not to mention most people...

The mass-brew stuff is already watered down, so it's not like they recently added watering-down to the pipeline. My guess is someone somewhere made an error and they had a faulty batch. They don't really have a lot of to gain by watering it down more than necessary. I'd guess AB is usually...

If it makes you feel any better, even the commercial breweries will often have wrong ABV. There is just a lot of disagreement about it and it's hard to get it exactly right. https://www.theatlantic.com/business/archive/2013/02/budweiser-watered-down-beer-lawsuit/317949/ (just the first link I...

I don't plan on using a secondary or keeping the bottles for a long time, so it should be fine. We will see.

None. No additions of any kind. I do suspect it won't lack any bitterness though, given the material.

Old thread, but I got this brewing. It takes way more work than brewing beer for (likely) worse results, so I am just doing it for vanity. Unless you can get a syrup or wort from a friend don't bother. I can see it working as an ingredient similar to molasses though. Carobs are actually...

I didn't know sorry, just saw it as the top thread of this forum :D

Something I don't see mentioned a lot is how much heat the fermentation alone produces. If you work with a wort and ambient temperature of 70F, the fermentation temperature can go as high as 80F. Pitch when it's day time(when the room is warmest) to make sure the yeast wakes up when it's...

There isn't anything important going on in the wort when it's boiling that isn't already happening when it's near boil. Brew a smaller batch with a rolling boil, and one at 195F with slightly longer duration. Compare the two after fermentation. I ran this test and honestly I don't think there is...

1.06 isn't high enough to be a problematic environment for the yeast. I'd check the equipment. Are your thermometers correct? Maybe it was infact heated or cooled down far outside the range. Maybe you mashed at too high a temp leaving you with more unfermentable sugars than you expected(even in...

Which makes s-04 a good candidate :) Works well at warmer temperatures, produces slightly fruity taste, and has a pretty good attenuation. It drops clear after a while and won't produce a yeasty taste. It wouldn't be called Belgian of course, but it is a close match if fermented warm.

Fermentation shouldn't stop at 61F, only slow down a bit. That temperature isn't even enough for them to go dormant, lots of people ferment ales at this temperature. Ale yeasts can work pretty fast, it isn't unheard of for the majority of fermentation to be done after 24 hours at warmer...

Thanks, I will brew a light beer with a short boil (<30min) and only dry hops as an experiment next. Good point, though we can both agree that we understood his actual point, "even if you don't boil hops, there will be bitterness coming from them" I don't think he is speaking nonsense at all...

I like citra. Additional challenge, I'd like to impress some casual drinkers around me. Previously, they've tried my low IBU belgian ale, and they liked it very much, better than the mass market beer. Possibly because it tasted similar to the mass market beers. They also tried an amber ale...