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If your beer smells or tastes great going into the fermenter and/or going into the bottles but loses its special something when you open the bottle, it could be due to oxidation.

Whenever I brew hoppy beers, I have always struggled separating the wort from the hops and trub after boil. While the wort generally clears on its own, the hops settle to the bottom and proteins coagulate to my copper immersion chiller, when I try to siphon the clear wort into my fermenter...

Vienna lager?

Bag squeezers, do you wear gloves to not burn your hands? 152 deg F is hot!

@FlabbyRoach and @wsmith1625 do you feel your process results in clear wort?

Thanks for the reply @kingmatt I pasteurized at 170F for 10 minutes (even took the temperature to verify).

Has anybody had issues with fruit refermentation with this recipe? After a 14 day fermentation, I double boiler pureed the fruit and added to fermenter, gave it 2 weeks then bottled. 2-3 weeks carbonation was great. Weeks 4 and onward they were all gushers. I'm thinking next time copitching...

There's a Journal of the Institute of Brewing article on flavor stability with respect to wort clarity, hot-side oxygen reduction, and avoiding excessive temperatures: TECHNOLOGICAL FACTORS OF FLAVOUR STABILITY

Anecdotally, I've noticed the wort that comes out of the squeezed bag is very cloudy - my guess is this is the grain flour being pushed through the mesh. Has anyone else noticed this? This seems to go against the MLT process recommendation of "sparge until wort runs clear."

Thanks for sharing. I'm sure using metric makes the math a whole lot easier (jealous). Curious - How come you use PSI and SG? Wouldn't Pa and Plato be the metric equivalent?

Thanks. I was hoping a real live Kiwi could weigh in!

@Dgallo what did you do for yeast selection and fermentation schedule? I've seen many lager recipes online that don't actually lager (cold condition) the beer, which seems wrong.

Did you brew this? What did you end up going with for the recipe? My expectation is this would subtly express the tropical, fruity New Zealand hop flavors, instead of the German noble hop "earthiness."

I had very poor results fermenting my last batch in my corny keg. The taste was quite yeasty and Belgian-clovey. My initial reaction was yeast stress due to higher temperature (but I fermented in a relatively cool area 65-68 degrees) or a possible yeast mutation. The yeast was S-05 repitched...

Hi all, I made a triple chocolate porter (Chocolate malt, Dark Chocolate malt, and cocoa powder) with Nottingham yeast that unfortunately is a dumper. It is a bit hot tasting, musty, and metallic (for lack of a better word). I've made some killer porters with very similar grain bills (albeit not...

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I know there are many individual brewing calculators for color, bitterness, alcohol but is there a holistic taste calculator? Specifically, contribution of malt, roast of malt, and late hops. It would be nice for BeerSmith or other to give you a sense of how malty, roasty, hoppy your beer will be.

I think this could do all styles OP described. Arguably could keep just one of the caramel malts.

In a Dunkel, stout or helles, can you really differentiate the hops after 60 minutes? Couldn’t you eliminate the noble hops altogether if those styles are just for bittering?

Brulosophy did an experiment with an overnight mash v 60 min: http://brulosophy.com/2018/01/08/mash-length-overnight-vs-60-minutes-exbeeriment-results/