ester

Hi All, I am in the middle of brewing a Kolsch and used Imperial's G03 Dieter Strain. I pitched a 1.5L starter at 60 degrees in 5G batch after aerating for a solid 90 seconds with pure O2. Once airlock activity slowed (around 4 days) I let the temp rise to about 68 which took a couple days...

I would like to measure the amount of esters I have in my finished beer with the help of a spectrometer. Does anyone have a good tutorial of what I have to do with my beer to make this possible? Or some other source/thread where there's a guide on how to do it. Thank you

Hello yeast lovers, I've been brewing IPA's mostly with GY054 Vermont yeast and WY1318 London Ale III. I overbuild starters and keep some for a next brew. Now it might have been coincidence but at around generation 5 or 6 these yeast seem to attenuate a bit less but throw mad fruity esters...

I'm a huge fan of a hefeweizen or a dunkelweizen in a hot summer day, but with some commercial brews I feel like the ester taste/aroma seems to dominate the spicy phenolic component by the end of the glass. The level of banana in Franziskaner or Paulaner are plenty for my tastes. I hear some...