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CornyKegs 728
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  1. M

    Fixing Astringency

    Hi All, Recently I brewed a brown porter that has unfortunately developed a very distinct astringent taste. I bottled it three weeks ago, and today's sample was still quite astringent, yet the beer otherwise tastes good. The beer was brewed using a top-cropping yeast strain (Wyeast London...
  2. M

    Wyeast 1318 (London Ale III): Advice Needed

    So here's the story. I'm currently fermenting a basic porter using Wyeast 1318. I didn't really know what this meant before I started this beer, but apparently Wyeast 1318 is a "true top-cropping yeast strain." Evidently, this means that the initial fermentation will be intense (using a...
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