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Latest batch turned out great :) It was a "grapefruit IPA" extract kit with dry hops, using M44 yeast (which I believe is just repackaged BRY-97). I used RO water and fermented at 20C for around two weeks before adding dry hops. Fermentation was done in a stainless pressure fermenter, which was...

I inspected the beer again today (19 days since pitching yeast), and noticed what might be some sort of pellicle. I'm referring to the white-ish film not the collections of bubbles. Does anyone know what this might be? 20200102_173512 by bw7hb posted Jan 2, 2020 at 5:38 PM Edit: I believe...

I have tried both tap water and RO water with the same results. The few successful beers I've done all used normal tap water. Do you mean that I might be diagnosing the off-flavor incorrectly? Could be the case as I don't have a lot of experience. A few months back I took samples of a few...

Well, I've done about 15 brews now, all extract brews, and only about 4 of them have been successful, the remaining ones with this acetaldehyde problem or similar. So I guess I'm somewhat "experienced" but obviously doing something fundamentally wrong still. Regarding what you mention about...

It's been sitting in the primary for 16 days now and I just took another sample. I noticed while taking the sample that the surface of the beer was very clean, no pellicles that would indicate infection, just a few small patches of bubbles. The gravity hasn't changed since 10 days ago, the green...

So I just took a sample of my latest attempt, in which I pitched two packets of US-05 into a 21 liter batch. Same **** different day. Hydrometer reading has reached target SG but it's a green apple bomb. I wouldn't even know it was supposed to be beer if I didn't know what it was, that's how bad...

Yes, I have decent temp control for all fermentations. All the beers have been around 1.050. I used to think I was getting an infection in the beer, however the seemingly sluggish fermentation is what led me to try pitching more yeast. I guess I should try US-05 or S-04 again with the increased...

Update six months later: Since my last post I've attempted numerous beers, all of which have had very severe off flavours/aromas - mostly acetaldehyde but also with some other issues such as diacetyl and solvent-like off flavours. The beers were very simple with no dry hopping or anything...

For what it's worth, I'll try describe the off-flavor. When I first came across the issue I thought it was an acetaldehyde issue, the taste was somewhat green-appley. Some other people I've asked to describe it have said it smells like pear. I've often wondered if it's what some people would...

No, but my latest brew turned out OK, which is an APA hopped with a decent hop tea at the start of fermentation. Not as hoppy as I'd like and the hop flavour seems a bit harsh, rather than the smooth juicy hop flavor that I'm wanting. It was hop tea'd with centennial, citra, and mosaic, 50g of...

Thanks, I've ordered some calcium sulfate and calcium chloride and will experiement... didn't realise you could add it after the beer was done.

I've been trying for a while now to brew a decent hoppy beer using extract + dry hops. I did about 6 attempts at a NEIPA and a few other dry hopped beer styles, and they all had this really strong flavor which, to me at least, made the beer undrinkable. The same flavor has occurred in all my dry...

For the latest attempt I dry hopped with only 75g (half mosaic, half citra) at day 2 of fermentation and left it to finish off for another week. US-05 yeast. Fermentation seemed to go very well. Same result, so obviously dry hop creep wasn't the issue. It seems like the beer has about 3-4 off...

I did a forced diacetyl test before chilling and couldn't detect any diacetyl. I tasted a bit just now after it had been chilling for 24hr and now it tastes like it has acetaldehyde :( (also smelt like that prior to chilling). I think I've probably been dealing with both diacetyl and...

I left it a few days without adding yeast and it didn't seem to clean up, so I pitched the starter. 4 days later it seems to have fixed the diacetyl but the beer still doesn't smell entirely right. Might just be because it's warm - I'm going to chill it for a few days then try it.

According to Wyeast it produces "low or no detectable diacetyl" - I think it must clean it up really fast due to staying in suspension. Might give this yeast a go if I can't make my usual S-04 or US-05 work.

Jesse93 - did you get this sorted? I'm having major diacetyl issues with dry hopped beers and I'd appreciate any update you may have on this :)

Interesting podcast on dry hop creep: http://masterbrewerspodcast.com/098-dry-hop-creep

I already removed the settled-out yeast from the collection bottle before I dry hopped, as I dry hopped via the collection bottle. Hopefully there will be enough in suspension. I think I'll try leaving it for a few days and if nothing changes I could de-pressurise it and add yeast through the...