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Nowadays I just fill the bottles with 10ml of sugar solution with a syringe. I make a sugar solution with proper amount of sugar calculated for 100 bottles and dilute it to 1000ml. Boil it and then just add the solution as I bottle. Consistent if nothing else. The only variable is the...

Going to bump this post because I have the same problem every now and then. Also want to give my input. My beers have quite often very distinct green apple/acetaldehyde taste and nose after 1-3 weeks of bottling, then it has faded away. I think this has to do with underpitching or bottling too...

Yes. I can definitely also say that the off-taste has gotten milder with age, considering the Pale Ale.

Thanks for your input! Actually the heavier beer, Red Ale, was very malty and I used very much hops. There is a big possibility the taste is just hiding beneath all this. The FG difference between the Red Ale (1.017) and the Pilsner (1.006) might make a big difference too? I do use a lot of...

UPDATE: Just bottled the "Pilsner". Definitely tasting the same off-taste as with my 1st batch (Wakatu Pale). I didn't really get the taste before lagering but now it's quite clear. It just seems odd that many say this yeast is super clean but I fermented all the beers at 31C (88F) so it might...

It might be the peel. I do remember trying to peel the white pith off but cannot remember how good of a job I did. Never used lime zest before. And it was quite a high amount. I also read that high sodium with sulphates might contribute to a harsh taste. It just might be the sum of many...

Thanks for the input, I did consider this as an option too. However I think it's unlikely since I brewed two batches of beer from the yeast top cropped from this one. The beer has also stayed basically the same for 2 months+ and I'm running out of test samples too ;)

Hello! I just registered to post in this thread. I've had really interesting results with this yeast. Very high and low FGs, off-taste and else. A problem I've had with my Pale Ale and the Pilsner is that the yeast flocculates into the small 0.5mm balls and these balls form 1cm "islands" on top...