Search results

I had it a while ago, experienced none of the flavors you highlighted. I would say you had an infected / very not fresh bottle. My BA review: Bottle to Pint Glass A: Light orange with a 1.5 finger head. Small bits of lace all the way down the glass S: Floral and oranges with a subtle...

According to Yeast, decreasing lipids will increase esters and decrease fusel alcohols

Late Update: Turned out to be a lactic infection. The plate showed pediococcus. Probable cause: putting grain in my fermentor. Bleach bombing it and then never using my fermentor to weigh grain.

I've been using wlp004 and S-04. I will be checking out wlp023 in that case.

Throw it away! Patching the keg is dangerous. Just because you only see one doesn't mean there aren't others. A Redhook employee died from a plastic keg that exploded.

Hey all, I'm looking for even more esters from my English yeasts. I am already fermenting at 73-73 and don't want to push the fermentation temp any higher. Everything that increases esters seems to also increase fusel alcohol. Is there a way to maximize ester production while minimizing...

On your IPA did you get a good hot break initially?

Well, if yeast is still in suspension it will pull hop oils out when it floculates, loosing aroma. If we are really trying to get the most out of the dry hops I would say Gelatin then dry hop. However, are you reusing/washing your yeast? If so, when are you pulling your yeast. I would not...

You are going to have to describe it. Start here: http://www.howtobrew.com/section4/chapter21-2.html http://byo.com/resources/troubleshooting

Hey HBT, I have been perfecting a pale ale with ~5% honey malt in it. I have found that after about 5 weeks the aroma of the honey malt fades and turns to more of a cidery aroma. Has anyone else found that the honey aroma from honey malt goes bad in a hurry? Thanks, Jeff For the advanced...

yup.

That's much too high to pitch half a packet. When can you get a hold of another packet? I would brew it, pitch one packet into one fermentor. Tomorrow I would pick up another packet for the other fermentor and pitch.

What gravity is the batch going to be?

Hey all, My LHBS is close Sundays and Mondays. I would like to procure some lactic acid. What would be some common places that carry lactic acid? 'Jeff

As a veteran airlock sniffer, and after sniffing starters; I can say the aromas from the airlock are largely dependent on the yeast strain and the stage the yeast is currently in. S-04 gives off lots of sulfur towards the end of fermentation. WLP002 gives off a lot of acetaldehyde (green...

Nottingham would be closer to US-05. S-04 is going to be more fruity and estery.

A search revealed that Amarillo and Amarillo Gold are the same. Growing hops from seeds is does not guarantee that you will get a plant with the same (brewing) properties as store bought Amarillo. Also Amarillo is a trademarked hop. So all in all, you could end up with a nice crop of...

DA = Diactyl?

Crush is probably you biggest factor. How long are you mashing and what is the pH?

1.012 would generally be considered not overly sweet. Post the recipe, maybe there is something else going on with it. Things for the future: Use a extra light Extract. No/ lower crystal steeping grains Increase fermentation temps for more attenuation