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Thanks for your help guys, I pulled another small sample last night and the ashy taste was massively reduced. I think I will leave it lager for another 2-3 weeks and see how it goes, in the mean time I will disassemble my boiler and probably change out my coil element that is hard to clean for a...

I am using a s/s mash tun with false bottom draining into a custom built electric boiler with 2 exposed elements (could scorching be the issue?) and use the boilers to maintain mash temp through a modified rims set up using a magnetically driven stainless centrifugal pump to recirculated the...

Hallertauer Nz 30g @ 60 min Wai-iti 30g @10 mins Motueka 20g @10mins I was aiming for a New Zealand Pilsner

Im hoping it is this but strangely enough I am not picking up any smoke aroma just the taste

It’s infection I’m worried about but there is no other sign of it, by that I mean no tart sourness as you would expect from lacto or no pressure increase as you would expect from a bacterial infection which should have some gas release such as pediococcus

lagering at 1.5C In a fridge controlled by an stc1000 controller fermenter is a fermzilla 30L with spunding kit No smokers or bbqs near my brewing set up and no one smokes

No it’s not sulphurous it tastes like tobacco ash

I have just brewed a NZ Pilsner using 3kg Vienna malt 3kg Pilsner and 300g light crystal. I hit my og of 1.049 and chilled to 10C before pitching a 1.5L starter of WLP800. It was fermented under pressure at 12psi The fermentation finished at 1.012 and after a 4 day diacetyl rest I cold crashed...

I would use the fermzilla but I only have 1 so what usually do is transfer to keg and have the next brew fermenting while emptying the keg I am thinking about the containers you linked in your previous post if I set one up with a spunding valve on the large screw on opening and tilted it...

Had a look at those but they are still priming and conditioning in the polypin. I am trying to carry out the conditioning in the fermzilla and then transfer finished beer to the polypin. My major concern is that I will knock out too much CO2 during transfer causing the polypin to swell with...

Thanks guys I haven’t seen this before

Hi all, long time lurker and general absorber of knowledge here. I am underway with a diy project to put real cask ale on a hand pull tap in my home bar. My current plan is to ferment in a fermzilla with a sounding valve set to achieve 1.4 volumes of carbonation then closed low pressure...

Sorry for the slow reply I’ve been deer hunting here in NZ for the last couple of weeks. It came out OK but not quite what I was aiming for. I’ve had a few people round who like Hefeweizen and they really like it but I was hoping for a bigger banana hit while this is more of a balance between...

Fair point just wasn’t expecting to hit within one point of expected final gravity within such a short time period. Other than running at the upper end of the temp range do you know any other way of maximising the production of banana esters

Kegged mine today and force carbed it so hopefully should have a finished product to taste tomorrow evening. I got a pretty even mix of banana and clove. It tastes pretty good straight from the fermenter but I will be interested to see what’s it’s like with the carbonic acid bite after...

I have a Hefeweizen fermenting with a plan to have it kegged and ready for Christmas Day. My OG1.049 has dropped to 1.014 when I checked it this morning 36hrs after pitching. I had a healthy two inch krausen twelve hours after pitching which has now fallen. I fermented at 25C to encourage banana...