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yep she bad. drain and nuke that thing. When making lagers its pretty much 3x harder than making ales, fact. If you want to make lagers, you will need to get your yeast cell count and viability very very high. Id suggest at least 2 packets next time, even 3 which is expensive but its a...

From what i have read in teh book about hops that Mitch Steel wrote ( ex head brewer of Stone ) is that they used a 30min mash and achieve full conversion withiin that time. YOu can try it, most homebrewers target 60mins, Ive moved to 30mins now i have understanding on grist mill size, water...

I bought 2 packets and was not overly impressed by its outcome, found BRY97 does better. However that was at 19c, so this one will be at 21c and see if I get some of the fermentation esters coming through and will report back. looking at the danstar site its shows BRY97 higher % than this...

Making a NEIPA this weekend for the AFL GF day OG 1060 FG 1010 ABV 6.5% IBU 31 EBC 7 18L Vol in FV Water 2:1 Chloride to Sulfate, pH approx 5.4 - Mashed at 64c/30min, 68c/30mins, 78c/15mins 60% Weyermann Pilsner 20% Floor Malted Wheat 20% Aldi Oats 60min Boil @ 30mins - Magnum = 20ibu @ WP...

Ive done FWH on many a NEIPA and that has not been of any issue for me so doubting its the cause. Wondering how old the Azzaca hops are?

Hey why no dry hop during high krausen ferment for biotransformation process of hops which is one of the methods for this style? Also, water , what did you do with it?

geez sounds like you had some troubles. The carbonation method should be the same as the volume of 15L for a keg is close to 80% capacity. if you are lagering it, just set the carbonation on 80kpa and leave it for 7days, then drop to 40kpa while it lagers and it will be spot on. Making...

Hi, The leak is likely wort, cold break, hop debris and some yeast. If its already fermenting the abv wont be affected as the remaining wort gravity would not of changed. You will still get a full keg of your beer. cheers

coincidently : http://brulosophy.com/2019/08/29/yeast-comparison-safale-us-05-american-ale-vs-wyeast-1056-american-ale-the-bru-club-xbmt-series/

how come just liquid range of yeast?

go to one of teh berwerys, they will give them to you

^ ^ Ok so you didnt measure pH, or pre or post gravitys and rushed a beer into the FV, so you really your outcome will be an abomination.... Now to try and be helpful, Id be leaving it alone at 1040, it will be very low ABV but you have alot on its side. 1 - mouthfeel from oats and wheat 2 -...

^ ^ 1021 Final Gravity is really high, what was the mash temp that you were using?

i think that HOPE estate do or they did for a while

also just turn the valve a few times and it should fall through that space. actually dissapointed it still does that after making the base neck of the FV larger.....

i dont see any issue with that. crank that temp up to 28c and get those saison yeast esters coming through

Made an American Pale Ale. Double Up Ale OG 1052 FG 1010 ABV 5.6% IBU 37 EBC 11 20L 40% Pilsner Weyermann 40% Maris Otter Bairds 10% Munich Weyermann 7% Carapils 3% Light Crystal Mashed at 63c/30m, 68c/30m, 78c/15mins - Sulphate to chloride 150ppm/85ppm, pH @ 5.4 60Min boil @ 20m Simcoe...

On the 30hrs, are you okay with that? My knowledge over the year has been 12-24hrs for fermetation to commence. Before 12hrs, over pitched, After 24hrs an issue with yeast viability.

Are you adjusting the water profile also, or just plain tap water? What you can try for whirlpool, is drop the temp with an IC to <80c and then add those hops for a 10min whirlpool. Plus the dry hops, are you adding these at high krausen and then again post ferment? which hops are you using?

I though that research is now outdated since the biotransformation studies occured, but in saying that, that process is only achieved with particular hops types so overall best outcomes in general, would be from beer removed from the yeast agreed.