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Back in November I brewed my first lager, a Baltic Porter, which I've been lagering at 33 degrees for about a month now (post fermentation). I'm ready to bottle, but I'd like some guidance on adding fresh yeast for the bottle conditioning. I fermented with Wyeast 2206 (Bavarian Lager), and was...

No, the flavor isn't earthy, leafy, organic...it's more like an organic solvent. I'm pretty careful to sparge with water right at 170 *F, so careful I actually measure my temperatures with two thermometers!

It reminds me of solvent, not band aids. Ethyl acetate sounds about right, maybe even low-order alcohols other than ethanol. I'm guessing, based on my reading and on the comments, that I ended up with fusels from pitching too warm. Thanks everyone for the comments and suggestions. Walter...

I used Wyeast American Ale II. After I pitched the temperature only dropped into the mid-70s during the fermentation, then finally descended to room temperature after the fermentation was complete (about 48 hours). So the entire fermention was conducted between about 75 and 85 deg F. Like I...

No, I use StarSan to sanitize. And I carbon-filter my tap water before use. My next two batches tasted great, and the only real difference in my technique was pitching the yeast at a cooler temperature. Maybe I'm not describing the off-flavor correctly. It is somewhat harsh, slick, leaves...

I brewed my first whole-grain batch about 10 weeks ago and made the rookie mistake of pitching my yeast while the wort was still somewhat warm (about 85 deg F). I was using an immersion chiller but only had warm summer hose-water for cooling, and I couldn't seem to get the temperature down...

Southwest burbs...La Grange

Hello everyone, Well, I took the plunge and tried my first all-grain adventure yesterday. I started with a nice American pale ale. My batch has been in the fermenter for about 24 hours now and I've got my fingers crossed. In the past I've only done a couple extract batches which tasted...