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Its the westmallen yeast i think 3787

So I ferment in 6.5Gal glass carboys with blowoff tubes. My Belgian Dark strong ale tasted great when sampling it, whoever I did notice that the crusty dry krausen at the neck of the carboy turned black resembling black mold. Has anyone seen this before? I do, from time to time, get band aid...

Is the 135 tube also 1/2" or 3/8"? I'm going to place an order for these parts at stainlessbrewing.com right now.

Is the 135 tube also 1/2" or 3/8"? I'm going to place an order for these parts at stainlessbrewing.com right now.

Yes! simple Pale Ales low in crystal and Wheat beers are some examples of beers with a quick turn around time. It can be consumed as soon as the beer clears. But once you start adding fancy malts and/or increasing ABV give it more time! don't expect to taste them for what they truly are until...

Turns out that acrid sourness has diminished with just a few weeks of aging. Once again I'm jumping to conclusions. Have to wait and see and learn to not freak out so soon. My PH meter is off slightly so after calibrating I should see about 3.9~ 4.0~ Which I guess is OK.

I 'd also like to add that crystal malts need aging too. So say for instance you want to make a beer high in crystal malt like Anderson Valley's Barney Flats. They use about 2lbs of crystal in a 5 gallon batch. You wont start to taste caramel flavors until month 2-3.

No, I no longer have any issues with flavor. since the start of the thread I learned the following: When using base malts such as Munich, Dark Munich or Marris Otter or any other slightly darker base malt 3.5-15L, you will need to age the beer much longer to get the base malt flavor to...

Hello!! After not brewing for a while my tap water PH dropped drastically to the point where my dark beers are coming out sour. I measured the uncarbonated stout I made and it came in about 3.8~ :mad:. I was wondering if adding some pickling lime or baking soda to a finished beer will correct...

68f being the internal temp not the ambient. I use the thermostrip on the carboy. for me Temp is not the problem. I'm just looking to see if its the lack of oxygen for such a strong ale.

So my first attempt at making a winter warmer ended up having harsh fusal alcohol using Wyeast 1056 and mashing at 148f. My original gravity is 1.072 and final 1.011. I did not oxgynate/aerate I just shook my carboy and fermented at 68f. I made a yeast starter with a sufficient amount of healthy...

I'm currently trying to do this myself. How did you make out? was it the actual yeast they use to ferment the batch?

Ok thanks BB. I am certainly not going to dump it but its frustrating to not know what the out come will be like until 6 months from now ;) I made a Hefe with wlp380 and it smelled like pure bubblegum and it never aged out. Not sure if i have high hopes for this one. I am already planning to...

Wow, You fermented at 86f? Did you get any banana/bubblegum at this temperature? I dont beleive mine went over 83f and i have a bubblegum bomb tastes like garbage if you ask me. did you just shake the carboy and not add extra O2?

So far what is the closest trial recipe? is it the 005? and how much Oxygen do you recommend after cooling? How many seconds of pure O2?

Do we know how much pure O2 is required for this recipe? I must have missed that in the beginning somewhere. im only getting 8ppm by shaking and wondering if that could give me the wrong ester production.

How much oxygen are you adding to the wort before pitching? Is just shaking the carboy enough? it seems to have been with me fermenting from 1.080 -> 1.010 in 3 days.

Then why do the instructions say to raise to 83f and why would BLAM say 82-84f if that gives off esters that are undesirable. I am wondering if the core temperature in the fermentor is almost 3-5 degrees warmer them the glass carboy readings. It just makes sense that that is the issue which is...

Gritsak, I too have tasted bubblegum in my samples and was concerned. Did you taste bubblegum in your finished product? I'm hoping it ages out completely.

Ok, today its at 1.012 and im tasting some bubblegum and banana and a lot of other flavors but im not too happy about the banana bubblegum combo. I am pretty sure i didnt go over 83f and if i did it wasnt for more than 2-3 hours. I am hoping it fades in the background in 6 months. Did you get...