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Isn't notty famous for not tasting good at higher temps but being clean at lower temps < 17C? So I think US05 might be a safer choice here, especially for a beginner.

To be sure, I'd do a forced diacetyl test before cold crashing.

Thanks for the reply. I came back to sheet several times in the past and appreciate your efforts.

@dmtaylor your spreadsheet claims that Diamond lager is not W34/70. The first scientific resource mentioned is Genomic diversity and global distribution of Saccharomyces eubayanus, the wild ancestor of hybrid lager-brewing yeasts but when I read over it I could not find any reference to any of...

Do you know The Bermondsey Beer Mile ? It's a Mecca for many craft-beer friends of mine

Welcome. I used to live in Saarbrücken, but relocated to Switzerland. Do you know Luxembourg Homebrew Beer Club | Facebook ? The last post is from 2021, looks like Corona killed some activities, but maybe you still can ask and get some response. You can also ask bar tenders or owners of...

I tried to figure out why I thought that zinc can kill yeast, but did not find anything. What I found is that excessive zinc can stress yeast and thus affect flavor. E.g. Speed Up Fermentation Timelines with Zinc | White Labs

One vial usually is enough for about 20 batches, not sure if dilution of a factor of 3 is enough to not poison the yeast with zinc. Regrettably Wyaest does not publish the exact composition of their nutrient to estimate a suitable dilution factor.

Might kill the yeast since the nutrient also contains zinc which can be toxic to yeast in higher amounts. But I have no idea how to fix your mistake.

Good point, checked it. The increase from 12.4 to 12.92 is 4.2% so pretty close. I assume the deviation comes from rounding (12.42 would be the right number for mashing, but brewfather does not show the 2nd digit). Thanks.

Good idea. Tried this out and I increased malt but the offset is still the same. I posted meanwhile at the brewfather issue tracker, I hope I get some response.

I choose this to play with the numbers. Meanwhile I increased grain loss and mash tun loss, and when I do the math manually, brewfather is still off by the same amount, or my my math is wrong.

Hi all, my Brewfather predictions between mash and brewhouse efficiency are off and in order to understand how I have to change my equipment profile I try to reverse engineer how brewfather calculates numbers. My first attempt is this recipe where I set all mash / sparge losses to 0, grain...

If found this article about differences to brewers malt. So it has a little bit less extract (80 vs 77%) but much higher Enzyme content suited for adding larger amounts of adjuncts like corn without sacrificing conversion.

Did you check OG on consecutive days and test for diacetyl? The hops could have a irregular surface and help to dissolve CO2, thus you might see bubbles although fermentation is complete.

Afaik it is used by German brewers to comply with the Reinheitsgebot in case you need to lower mash pH to get into the 5.2-5.6 pH range. Does not solve issues with high pH sparing water though.

You can also find discussions about mash thickness in this thread. I mash and boil on my kitchen stove and limited space and pot sizes influence the amount of water I'm using for mashing and sparging. Lighter beers with less malt allow me to vary water amounts but I did not really note any...

I tried this first, and if I open to quickly I get some "shock wave" through the beer and heavy foaming. With the counter pressure filler I'm having more control to avoid this. In the worst case I'm getting about 2mm of foam on the beer, in the best case none.

Makes sense for me for a brewery I don't know yet. But I also think the glasses are a bit too small to "understand" a beer, I often need half a pint to adjust to a beer and appreciate or dislike it. Still, if I don't know the brewery I can get a rough picture of their offers and profile. And...

I'm using a similar counter pressure filler (same concept, different company) and I'm happy with it. It just needed some trials to fill bottles without spraying the ceiling (My first attempt was a stout, bad idea). It is important to cool down the beer as far as possible (I go down to -1C for...