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Possibly, but I think it's more strain dependent. Some produce them more than others. I did have a batch I fermented with US-05 come out a bit phenolic, it wasn't clove like though. I suspect it was from reusing the yeast too many times and it mutated too far away from the original state.

Clove tastes are phenols and generally don't go away. If I had a batch turn out with that in it unintentionally, which would be on any batch as I hate the flavor, I'd be tipping it down the drain too.

Wort contains no alcohol yet. That's the difference. I've only pitched into beer once, and I can't remember whether or not I re-hydrated the yeast in water first but either way the SG didn't move at all.

It would probably do your viability and consistency better to simply harvest from each batch and repitch to the next rather than take enough for three batches at once. The third one is gonna end up being pitched with less yeast than the second, which will get less yeast than the first, unless...

I have read of dry hops causing further fermentation to occur than would have otherwise, I don't know how accurate it is; I haven't noticed it in my own brews, but it would at least create nucleation points for CO2 bubbles to form on. Don't worry about what the airlock is doing though, they're...

Try warming it up to about 21 and see if it finishes off faster. I would have expected a pack of 05 to finish off quicker than it has though. Old or poorly stored yeast perhaps?

Jeez. I have one on almost the same readings except after three days. Started at 1.051 pitched on Saturday around lunchtime, took a reading about an hour or so ago and it's down to 1.022. Will probably be finished tomorrow or Thursday. Similar happened on my last batch as well. Should be able to...

Another reason for rehydrating yeast if pitching into what is now beer is the alcohol present. I don't know how true it is but I have read somewhere that the dry yeast pretty much dies instantly if pitched straight into an alcoholic environment. Rehydrating yeast in water doesn't really tell you...

Something's wrong with that yeast, it should have pretty much fully fermented out in 7 days, not still be sitting at 1.026 after bloody two weeks. Try bumping up the temp a few degrees, maybe give the yeast cake in the bottom a very gentle stir up, to try to get it going quicker.

It may have turned out better with fresh yeast but with malt extract that old it probably would still have been pretty crappy. If I had the opportunity without getting in the way of regular production I'd probably do something like that just to see how **** it really was [emoji23]

I'm not yet a father and Dad doesn't brew, can I still enter? :p Keen on an ITC-308 for a second brewfridge I'm planning for next year though.

OG or FG? Robin, I use a similar mash schedule with my pilsners and other lagers and they also come out really good. The only difference is I don't bother with the 52 rest, it just starts at 63, sits there for 35-40 minutes then up to 72 for 25-30 minutes before mash out at 78.

Hot alcohol type flavor is from fusel alcohols not phenols. Usually caused by fermenting too warm. Phenolic could taste like any number of things, from the beer fault guide: Bitter, fruit skins, fruit pits, grape seeds, grape skins, husky, oaky, roasted, tannic, tea-like, vanilla or woody...

Thomas's method is pretty much what I do as well. Before filling I usually drain a couple of glasses from the fermenter to clear the tap and surrounds of sediment as much as possible then slowly transfer to the keg. I usually drink the second glass even though it's flat, because it is cold and...

I'm only following it because it's funny seeing how ridiculous it all is.

What SG is it sitting at? Airlocks can bubble for a number of reasons, which is why I take no notice of them for determining fermentation activity

And now it's meant to rain Sunday. Bloody hell. [emoji23]

I really need to sort mine out. They're still at the olds' place because I didn't really want to bring them to a rental property. Might pop in after my shift on Sunday and do something with them. I only have Cascade and Hallertau but the Hallertau did **** all last season. If they're all dead...

Depends. It will still be viable to some degree after a few months if stored in the fridge, but it will probably need a starter to get it built up again. The more yeast you start with the more you'll have left after a period of time, hence the suggestion to use fermenter trub rather than the...

How long do you leave it sitting on 50-60psi each time? Reading it as essentially 48 hours at that pressure, the beer should be way over carbonated. If it's only on a few minutes or something then it wouldn't get any real carbonation into it unless you're using the rocking back and forth method...