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I cant remember exactly, but it has something to do with the way the yeast are processed/stored. Dry yeast are prepared in a manner which allows them to build up energy reserves, then go into a resting state. Using a starter may actually cause them to prematurely use up their energy reserves, as...

Not sure if you are still keeping up with this thread, although I was able to sample my take at the avante garde...I brewed it almost completely to detail, except I substituted the 1 lbs of sugar for 1.25 lbs of honey. Its still in the conditioning phase, so it should only get better from here...

I find the amount of lag time to be very yeast strain specific, and can be a result of so many factors. It could very well differ based on the amount of dissolved oxygen in the wort, the overall sugar content, the volume of wart, ect...In either case, it doesnt sound like an issue to me The...

Ya...I used to have issues with under-attenuation, but since I began using starters/stir plate those issues are history - I think zacsters suggestion might be the cause, as I do recall my thermometer readings to be a little high...I just wasnt aware that it would have an overpowering affect...

At those temps does it makes sense that the dextrins could overpower the taste - I was always under the impression that it would affect the flavour, but not completely take over...but nonetheless, I have considered this a possibility...Next time I brew, Ill definately push towards the lower end...

When you say it may be physically thick, are you referring to it potentially being overconcentrated - If thats the case, Ive always fallen within a good range in terms of gravity (somewhere between 1.055 and 1.065 depending on the recipe)

A couple of my recent batches have ended up with a flavour that doesnt seem to fall into the conventional "off flavours" and havent been able to fully remedy it based on that I initially assumed it had something to do with improper pH during mashing, as I learned that using the 5.2 mash...

Hmm...from what I understand medicine like tastes usually come from chlorophenols; compounds which form due to chlorine in the water, or residual cleaner/sanitizer...since you are using RO water, it may have been due to improper rinsing...Ive also had a similar issue, and seemed to narrow it...

Ive successfully kept hop rhizomes in the fridge for probably 3-4 months without issue (ziplock bag with a dampened papertowel) - you just need to ensure that they dont dry out or become water logged - Id imagine that if stored well, they might last even longer...they are really hardy plants...

Happy to see another Ottawa brewer on here...I just joined this group recently as well - Its amazing how this site seems to hold all the answers, even to the most specific brewing questions...As for an innis and gun clone - Im currently brewing up a brown ale with toasted oak - Which Im hoping...

Grapes contain a high level of tartaric acid which makes them quite acidic - I would guess that you should see values around 3.0 - You can use those pH strips, but I would only rely on them if your desired pH range isnt too important...A ph meter is really the best way to go about it - You can...

Im currently brewing up a raspberry wheat beer, and have read that the best procedure for adding the raspberry is to allow for a primary of 2-3 weeks, then rack/cold crash it for 2 weeks...Then rack it onto your raspberry pulp and let it ferment on that for 2 weeks at normal temps - I think the...

Not to deter you in any way...but Ive tried a beer made by the Great Lakes Brewery where they claimed to use maple sap in place of the water - Its rare that I find a beer that I dont like, but this one ended up having an almost "piney" taste to it - Not sure if thats common amongst beers made...

I think 1.014 is your final gravity...ie. the gravity the beer should be after fermenting completely...If your starting gravity is 1.060, Id say your probably right on target

When you say you thawed it from the freezer, do you mean it was a yeast sample you stored in a glycerol solution, or the original wyeast pack - Because otherwise, if you froze your yeast you probably killed them