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I don't know why was headache-inducing whatever seems to have gone away. But I'll take it.

I may have to retract the negative review I gave this yeast strain. After some conditioning, it's turned into a pretty solid beer.

There's a great BYO article on pH. It doesn't directly answer your question, but explains where you need to focus your attention for best results. https://byo.com/article/the-principles-of-ph/

I suspect the butternut squash cartel are behind many things. 🥸 And, yep. MJ-54 Californian.

So, unfortunately this beer is a fusel 💣. I kept the temperature well within range, so I have no idea what went wrong. It tastes fine (lager-like), though I can detect solvent on the aroma. The issue is that just one beer causes a splitting headache the next day. This batch is probably going...

Kegging today. I thought it was 2 weeks since brewday, but apparently I lost track of time and it's almost 3 weeks. I left it on my cool basement floor while it was actively fermenting, and it never got above 64F. That was for maybe 4 days. When it slowed down I warmed it up to 72F for another 4...

As you can see, I have everything under control with precision temperature modulation.

Thanks for the responses @Miraculix @micraftbeer Right now it's chugging along at 63F/17C. I think I'll watch for it slowing down, and then warm it up to ambient. If it gives me any trouble, I'm hitting it with some BE-134 slurry and it turns into a California saison.

How long are we talking for M54 fermentation? Two weeks, give or take, or is it getting into 3724 territory? I just used it for the first time yesterday. I have it in a cool part of the basement at 66F/19C, and it just started popping at the 24 hour mark. I was surprised, as I had read that it...

No response. 😞 I brewed this 3 weeks ago, deciding to go with azacca hops. Kegged it yesterday and the gravity sample tasted good. The yeast and hops seem to be playing well together, but I'll have a better sense when I sample the chilled and partially carbonated beer this evening.

Old thread reboot... I'm using M20 yeast in a wheat beer this week and it's not going to be a traditional Bavarian wheat. I'm including a munich-equivalent (Franco-Belges aromatic), a small amount of C15, and hopping it to APA levels (3 oz late hops in 5 gal). My option is to go with EKG hops...

In point (1) you mention that you're using bottled spring water and that you didn't adjust the pH at first (presumably now you are). Are you measuring your adjusted water with a decent pH meter? I ask because the actual value may be way off from predicted. The mash pH calculator I use usually...

I second that. Just half a regular 5.5 gallon recipe and you're golden. I also recommend playing around with the recipe calculator on the Brewer's Friend website. For a simple IPA with crystal, you'll want something like 95% of your Maris Otter or Pils plus 5% crystal, and an OG of about 1.060...

Siphoning from the top shouldn't been an issue for you. If you have an auto-syphon that allows you to pump it to get it started, then all the better. Just make sure to have the tubing go all the way to the bottom of your keg and avoid any splashing. Regarding 23L and kegging, I like to put 18...

I've been using half of a larger scoop for 3 gallons of water. I should probably try half that amount

1) Tough call as you have three strains that aren't kölsch-like. I would avoid the Belgian for sure. I haven't used AY3, but can it ferment relatively clean? If so, maybe that will work in a pinch. Of course, a kölsch strain like 2565 will get you where you need to be, but work with what you...

You can also type the fermentable you want, which reduces the need for scrolling.

I don't do secondary, but I'll be honest and say that some beers seem to benefit from a few days off the yeast before carbonating. This is specific to kegging for me. When I bottled, they would clean up beautifully right out of primary. Now that I keg, I sometimes detect a rawness that I think...

If I'm reading you correctly, you're pouring hot wort into the fermentor and then putting your room temp wort chiller (which has been sanitized) directly into it. I wouldn't do this, because there's a lot of surface area plus little nooks and crannies where bacteria can survive. Star san is...

You have a fair bit of reading to do before trying all-grain. If you want to get rolling quickly, and I sense that you do, then I suggest trying an extract batch. You won't learn the front end stuff, but it will give you a feel for boiling, hop additions, cooling and fermenting.