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Hey Everyone, So I've been struggling with bottling any of my beers that use wyeast 1968 (WLP002). Any beer that I put in a bottle will end up overcarbonated. I even keg and bottle off the keg. I know the source of the issue is that the yeast doesn't attenuate the sugars completely and...

1150 After 5 years, it finally happened. Knocked over my sample tube.

Some of the best beers in the world have incredibly simple recipes. If you're making a lager I would go with pilsner malt. Pilsner malt and a noble hop makes a great recipe. Go for it.

I would drop the carapils down to 1/2lb at most. Other than that, it looks great. Brew it up.

Update: problem wasn't infection. Just over attenuation in the bottles due to lack of oxygenation. I don't believe honey malt has any unique flavor stability issues.

Welp, Its been a nearly a year of trying to figure this out. I have finally figured it out. The solution was simply a pure oxygen set up. The issue was under attenuation due to under oxygenation. For whatever reason shaking the bucket fermentors wasn't giving me enough oxygen for healthy...

Its a great yeast. No autolysis worries. Just give it another day or two for diacetyl reduction. Search WLP002 or WY 1968 (same strain) for more info. Plenty of info available.

I picked up a cheap AmScope M152A and the 40x objective hits the hemocytometer when it focuses. This isn't normal, right? Anyone else have this issue?

Hey All, I have an extra bottle of Hopslam. Stored in my dark cellar at <38F. In search of Pliny The Elder or anything really just let me know what ya got. Thanks, Jeff

What volume?

You certainly lost carbonation. How much? Thats all speculation at this point. Your beer is drinkable, why not open it up and drink it? It won't be fully carbonated but you'll get an idea of how it tastes, and how flat beer tastes.

I'm guessing you did a partial boil? If so, the concentrated wort doesn't always mix well with the top off water initially. You almost assuredly hit your target gravity but the wort stratified and the top wort was less dense than the wort on the bottom.

I have had better results with table sugar (sucrose) than corn sugar (dextrose). Also keep the vols co2 low(typical of bitters). A lot of the issue is from further attenuation in the bottle. I would try rousing the yeast multiple times to try and avoid attenuation in the bottle. You...

sorry, nope.

http://www.midwestsupplies.com/bavarian-doppelbock-kit.html

It should be fine. The majority of flavor compounds are produced during the first 24hrs of fermentation. Increased esters will be well hidden by the aroma of all the hops in an ipa. Just continue as normal.

Arrogant Bastard isn't an IPA. Its an American Strong Ale. Similar IBUs but not an ipa.

Former Beer Buyer for TBM Bolingbrook here. One of my regular customers got a chance to talk to Tim at a festival. Tim said that the recipe was 6-row and caramel malt along with the regular root beer spices in the boil. 3rd hand advice here so take it how you will.

Honestly, that sounds terrible. I'm a big fan of dunkelweizens and down with the oak but the two together sound like clashing flavors. Either way, Let us know how it turns out.

Shipyard IPA. I understand that its an english ipa, but it had the body and aroma of a macro lager(should be maltier than american ipas). It's all fuggles. Nothing even remotely salvageable about it.