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No it was not kveik, it was White Labs WLP028 for that beer. I thought it was Nottingham but that was just for my first Barleywine, the above beer/graph is for the second one. Both have that same off flavor. Yes it might be stressed yeast, it certainly is not right at least. If it's...

Thank you. I've been wondering if I rush my fermentation too much, but when gravity seems to come to a halt and close to expected fg, and stays there for some days, then I've called it done. So you think I should leave it longer? See the graph I attached above, where gravity was the same for at...

Can you explain what you mean with considering mash schedule? I never step mash, always do it at one temperature, usually 67C. I also always do full volume mash.

Thanks everyone, lots of good input. I'm not ruling anything out, but oxidation and infection from equipment seems less likely to me (I'm a noob though). My other beers are pretty good and can last for months (I brew too much) without any problems. I would have thought a problem with equipment...

Thanks for all the help, much appreciated. I use the same ingredients for a lot of my other brews, everything from the base malt (pale ale, maris otter etc) and the crystal/cara malt. The fermentation usually takes about 7-10 days I think, so I let it sit in the fermenter at least that long...

I started to keg last year so the first brews was bottled and the last ones are kegged. When I bottled/kegged I don't think the flavor was there, at least not strong enough for me to notice or perhaps I just took too small samples. I have some bottles stored in room temperature and some bottles...

I've used a couple of yeasts, like WLP028 Edinburgh ale for the old ale, Nottingham for a Barley Wine and Wyeast 1762 Belgian Abbey II for a quad. I ferment on the lower end of temp. range, like 18 degrees C (64-65F) for WLP028 and Wyeast 1762, and 17C(62-63F) degrees for Nottingham.

Hello I think I need some advice on brewing beer with high ABV, it seems like all my attempts are failing. I started over a year ago to brew some high ABV ales, first attempt was a barley wine with a ABV of about 10%. Since then I've brewed 2 more barley wines, a scottish wee heavy, 3 old ales...

I think I know the issue to this now and it seems like the problem is me rather than how I brew. I sent a couple of bottles to two certified beer judges and their description was "some very nice roastiness" (together with "a bit thin" and "maybe slightly phenolic"). They couldn'd find anything...

Thank you for all the helpfull comments. I will rethink once more my brew- and bottling days to see if there could be possible areas where I can do big improvments. Water and oxidation is two things I will consider for sure.

I live in Sweden and I've been trying several water sources, mainly city water which is pretty good here, not much chlorine or chloramine. The one I usually use is also used by a commercial brewery in same city as me, and I know he brew with the water untreated, no additions or treatment...

I can give an example, an english bitter I made from a recipe I got from somewhere online... I can't seem to find the source now unfortunally. I made this December 12th. 1 can of Maris Otter LME (1.5 kg) 250 gram of Muntons light DME Steeping grains: 100 gram of Crystal Light (88 EBC) 25 gram...

I get something like 20-30 bottles out of my brews (usually 10 liter) and I guess some will last 3-4 months, probably a bit longer, but can't say I've seen much difference between the first and the last. It's true I might rush things, not getting the best out of the beer, but at the same time I...

I can't be sure of course, but I'm thinking astringency as well. However, as I mentioned in my first post, I can't understand why I get it. I'm not milling my grain too fine, I'm checking my pH, I don't sparge, I'm not squeezing the bag, and I'm checking my temp. with two thermometers...

Thank you for the reply, appreciated. However it's missing the point a bit, what I want is finding out WHY my beer tastes like this and, most of all, the cause of it and how to fix it. The recipes I'm using are mostly tried and true ones so I'm pretty sure they aren't supposed to taste like this.

I'm using 2 thermometers to check my mash temperature and I'm usually at 67 degrees Celsius at start (153 F) and I always turn my stove off once the water reaches mash temp. Not turning on again until mash completed and grain bag is out of the kettle. I don't mash out or sparge. Thanks for the...

I wouldn't say I'm comparing with commercial beers, I might use them for reference but this is not about that... my beers are too often on the verge of being dumpers.

All kinds of ales (pale/amber/browns) and also have a Vienna lager conditioning right now.

I'm getting a bit frustrated with my homebrews.I've been brewing a bit over a year (BIAB and some extracts) and I'm still waiting for that enjoyable beer. My extract brews have been fairly okay, mostly, but I'm struggling with my all grain brews and somewhat also when steeping grains on extract...

Thanks guys, much appreciated. I will just steep as planned for now and see what the outcome will be, if it's good then I know I don't have to bother much about it in the future.