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Yes lowering the FG will help but if that sweetness is coming from oxidation it will not go away, only get worse. I would skip secondary fermentation from now on like others have mentioned

Have you considered trying Camden tablets when packaging? Ive recently begun using 0.3 grams crushed during packaging into the keg and it seems to be helping

I'll have to give that podcast a listen

Going for a 5 gal kolsch and then a west coast IPA if I have the time

Ha! that's what I was thinking. I doubted it too then they say it right there on their brewery website. Still doesn't mean its true but.. I agree I couldn't name 65 malts either

Random thread.. One of my favorite IPAs is Lagunitas IPA- Ive been enjoying it for years. I was just reading the description and it states "California- American India Pale Ale (IPA)- 6.2% ABV. This is Lagunitas' unique version of an ancient style. It is made with 43 different hops and 65...

ah sorry to hear it didn't work out. 20 gallons of bad beer... ouch that's a lot of punishment :eek:

That was a concern of mine with chloride. I will probably try this one again with RO water.. Ive been making good beer with my tap water with Camden tablets with no issues for a long time now. The water could be the issue. And that is a good suggestion ill try increasing the sulfate a bit

well.. I cant say that I don't like it.. I don't like this current beer but Ive made 3 saisons now with this yeast and this is the only one so far. I'm going to change some things around in the recipe and keep a closer look at ferm temp/etc. before I give up on the strain. Thanks for the...

Hmm. I guess I've always kegged at about 3 weeks. Maybe it had more room to ferment. This fermented at 70 deg I will try this one again with a fresh packet

I dont think I am great at describing things well with a good vocabulary about these things- but I just tasted it again.. Medicinal.. sweet-cloying almost and not what I would expect from a really attenuated beer.. ripe fruit- raisins. That might not help at all. Maybe I am just not very...

I need some help with a question on Belle Saison yeast. I recently brewed up a saison with fresh sage using belle saison yeast. The recipe I used is the same base recipe that I have made and enjoyed before but i added fresh sage the last 5 min of the boil. Tasting a sample of the wort tasted...

Bell's Hopslam

Hops and more hops

Leipziger Gose at Porter Beer Bar ATL

^good advice there. I make a starter the night before. Keep it going until I'm ready to pitch the yeast and toss it all in. If you are concerned about pitching in the whole starter I would put it in the fridge hours before you need to pitch so you can decant the liquid off the settled yeast

I would agree with those saying add DME. I wouldnt add plain sugar, but that's my taste.

Congrats looks tasty

If you are new to brewing I would suggest staying away from high ABV brews. Make something simple. Get your process down first

+6 gallons Irish stout 267