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Ok, but I didn't make a starter when I 1st pitched with dry yeast into the original wort with 1.073 OG. So not sure how it's different. I now know that everyone makes starters at 1.040. Is it therefore wrong to be pitching dry yeast into any beer over 1.040 without making a starter?

I'm not that patient! The next brew is waiting to go on. I'll let you know If the flavour is still there after crashing. Is there anything wrong in making a 2L starter at 1.070?

Ye, starter was 1.070

Does the beer need to sit on the yeast to lose them flavours or will it go after 4 weeks in a keg?

No, Ive never used amylase before, thats why I was unsure whether to use it or not. Not sure how to stop it. I made a starter from 1 tube of WL007 which im not sure was enough. I orginally started with 77 Litres of 1.073 OG. Then added 4*11g of US05 which sent it to 1.042 within 3/4days. The...

Further update, thankfully some of those off flavours are not so noticeable now, possibly the yeast have consumed them. Going to crash cool tomorrow and keg in a few days, then hopefully blend in the not so long future!

I ended up making a started with some WL007 yeast I had in the fridge and added it 2 days after making it. It was the wrong decision. I then pitched the whole starter instead of just the yeast cake and it has some off flavours now compared to before the starter when it was a slightly sweet but...

no, Im not measuring with a refractometer, im using a hydrometer. Sorry, i forgot got to mention my OG was 1.073 which I think is not very high. Qhrumphf: Going from your figures my FG sounds about right then Owly055: Ive heard that amylase doesnt know when to stop. If i used AG300 would...

Hi, This was the 1st Stout i brewed on my all grain system. Was about 53% pale malt, 12% munich, 6.5% Lactose and the rest made up of oats, black malts and roasted barley. Mashed at 70C and was hoping for a FG of 1.023. Fermented at 18C with US05, really took off after a day and flew down to...