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After a hellish 18 months with recurring wild yeast infections it would appear I'm back in the game - fermenting in the cube. Back to basics, big, bold and stanky. Pale ale malt/Columbus SMASH. This was also a trial for a 45 min mash and 45 min boil. Went from cracking grains to finished in...

Couple of questions: Do other people smell the problem differently? Is the beer not clearing as well as it used to pre problems? Do you not get a nice compact yeast cake, which is off white in color, rather get a sludgy badly defined mess that's a dark color?

Highly recommend leuven, Ghent is also worth a look

It's a great beer. Surprised about the apparent hop varieties. I would have picked a fair what of centennial, but there you go. Good luck... I would say a fair bit of munich and a mix of medium and dark crystal in the grist.

Im sure someone here will reply with more detail/clarification/correction.

Caustic is sodium hydroxide, strongly basic. I was under the impression that was what a lot of commercial breweries cleaned with. Apparently it is much more effective than an acid based sanitiser. You can get it as drain cleaner, or as an ingredient to make soap. Very hazardous and ppe...

Yeah.

Surprised that took 32 posts

My bet is diacetyl stemming from infection. I copped the same thing a few months ago while brewing at a mates. Not brewing there, using his equipment anymore, issue has disappeared. Are you finding its not there when packaging, but appears shortly afterwards?

Also if you decide to go the aussie malt route, JW pils can be had for as little at low $40s for cash at kegking if you are near melbourne, and im sure other hbs will have at similar price. Great verasatile, if a bit bland, base malt for learning. No affiliation etc.

Keeping an airtight container will reduce oxidation of compounds in the grain and keep the grain fresher longer. So will keeping it at a constant temp under 20 odd degrees. This is best case scenario though, as mentioned it'll be fine if you can't control these variables for at least 6 months to...

That is actually the best beer deal I have ever seen... love that beer. If you get one even approaching fresh it's the most awesome session IPA ever.

First pic is actually a different German craft beer, this is what it should have been.

Ok so pretty retarded attempt at pics, but you get the gist. In short had a few single hopped Mandarina beers in Germany, a growing craft movement there now, influenced by american styles as ours is. Probably a few years behind us but these 2 were great among others. To my mind Mandarina tasted...

I had some single hopped Mandarina beers in Germany... how do I post pics without posting them online first? I know I have a fair post count for this question but can I copy and paste pics into the text box somehow? My browser doesn't seem to let me!

Yeah have been in and out of love with s04 but at the end if the day it is a solid yeast if using in the right styles

Yeah it's almost certainly just overcarbing. I would do as Yob has suggested.

Thanks for the heads up Booker, heading to Cologne for one night tomorrow and will check it the Kolsch out. Cheers

600 is a fair amount of cash... so is 900, and relatively speaking only 50% more... and you get to have 3 taps on for 5 years as opposed to one. If it was me I'd delay the purchase a few months and start buying homebrand baked beans, and turning lights off in rooms noone's in.

Too wasted to remember what they're called, but you want one of those (kegmaster, maybe?) premade jobs, with font and 3 taps on it. from memory they fit 3 kegs, just. Think they're keg king actually. )