Search results

How long has it been in your keg fridge? Time should clear it up nicely if you give it a week.

Do you mean you FG has been too high(numerically)? Extract has issues fermenting to low gravities. 1.015 is a very reasonable FG for an extract wheat beer. Partial mashes would help hit lower gravities. Also, a more fermentable sugar would help lower the final gravity, dry out the beer and...

Fermentis Safale S-04. Nottingham does poorly at >68F I think that S-04 will have more esters and will be closer to the esters you are looking for. I've taken S-04 to 72F but I would recommend 70F.

Yup, this is the idea. Cold storage is the best for flavor preservation of all kinds.

No, been kegging for quite a while now. I don't have a preference either way. I would assume it does stay fresh longer as it is stored cold. I was/am dead set on figuring out my bottling issues though. I do believe it is the WLP002/1968 that is the issue. I've bottled other stuff since and...

UPDATE: I've brewed tons of new styles I haven't brewed before and all have come out great. However, I brewed the recipe I've been having issues with and had the same issues. Tasted great going into the bottle then infection-like flavors showed up 2 days after it was fully carbonated. To...

Yes, the runnings from the mash tun. You are correct, this works better with continuous (fly) sparging. If batch sparging you could check the gravity of the runnings (by running a bit into a separate container) and then discard the runnings if too low.

You'll be fine. It's a very common practice. Some people go weeks without pitching using the no-chill method. If you encounter an issue it won't be because of this. As always, keep your fermentation temps from getting too high and you'll make tasty beer.

The yeast doesn't care how long its been since you pitched. Gravity and what phase the yeast is in is the only meaningful metric. In your case the yeast has just sped though many of the phases already. If you don't want your beer to be too "cleaned up" I wouldn't be afraid to crash at this...

+1

To answer that would require more chemistry knowledge than I currently possess.(I maxed out on my first post, ha) Anyways, I'm not entirely sure how galcosidase works but here is a video showing how amylase works. It should give you a better idea of what amylase can and can't do. It...

I had an issue with one keg. I ended up using the can opener part of a pocket knife(left most in picture). Slide it where the end of the ring is on top and try and pull the end out. It was actually easier than the screwdriver/slot method. Best tool for removing lock rings (far left):

@Zombiecat the pub keg design doesn't have a removable spear. So cleaning/sanitizing will have to be done without disassembly. I don't think the pub kegs have removable spears. Pub Kegs are shipped sanitary. Pub Kegs are a semi-disposable system. They are meant to dispose the inner PET Liner...

I think the science is sound. Just be sure to not skip the denaturing step. A-amylase has natural limits of where it will stop cleaving sugars. Some quick research tells me that Agalactosidase works differently and will break down complex sugars to a much further (to a level undesirable for...

I think it is your recipe. Swap the Dark LME out for Light LME and you should see better results. Its good practice to never use dark LME. Its a mixture of base malt and some (unknown) amount of roasted malt. So in a sense, every ingredient in you recipe is a roasted malt. I don't think...

Columbus and Willamette is almost always the cheapest. http://www.farmhousebrewingsupply.com/1-lb-bags/?sort=priceasc Belma was crazy cheap, not sure if that will be a lasting variety though. Many were displeased with it as well.

Has anyone experimented with using a lower attenuating yeast to bottle carbonate with? Windsor comes to mind. I know its flavor profile is poor, but if used just for carbonating it shouldn't be an issue. I am worried about over carbonating with s-05 due to its ability to attenuate further...

I've had many batches suffer BADLY from the cidery apple off flavor of WLP002 bottle conditioned with dextrose. I'm working my way through all 50+ pages of this thread, but can some one give me cliff notes on the issue? Have we found a way to accurately bottle condition this beer without...

What sanitizer are you using?

I might go there and speak with somebody. They might be more interested if you could get a few friends and get a group buy going as well. Their goal is the opposite of yours with the preservatives. That being said, with a huge cell count of healthy yeast, who knows how effective the...