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Lactose will do the trick - how much sweeter would you like it? Now I don't know od this would work, but if you were kegging you could try sweetening the cider with a bit of commercial apple juice and kept nice and cold. The preservatives and the low temps should keep the yeast at bay. Youre...

I've seen bigger krausen in my time, but that was fermenting at over 20. I'd say it was moderate, but ferment was done in three days at 17. I cold pitched to deliberately stress the yeast for cloves, first time I've done that, maybe that's it?

Half teaspoon of yeast nutrient went into the boil, no chilled and poured from height into fermenter while splashing about. 5uL of olive oil into the starter. Fermentation was strong and finished quickly, pitched at 13 fermented at 17. Cheers for the advice, but I don't think yeast nutrition was...

Hi, just a quick question. I've knocked out a weizen with 3638 and for the first time in my experience it's thrown a lot of sulfur at the end of the primary ferment. I know this is pretty normal for funky wheat yeasts, so I'm not too worried. However, in your experience, what's the better...

I know I got excited when my 3068 krausen jumped out of the fermenter, burst out of the fridge and leaked all over the floor. Was less excited cleaning it up!

I don't have access to welding gear, but I'll get a longer nipple and a few nuts (that sounds a bit rude actually) to simulate the tower. Saves having bends in the copper, which makes it easy to set up and dismantle for cleaning. So, have some copper coming out basically horizontal from the...

Hi ladies and gents, The story so far... I've been 2 years out of the brewing game and have just gotten back into it - I cut my teeth a month ago on a fairly forgiving style, an extract APA, and all smell and taste indicators are pointing towards a good result. Naturally, I almost...

If I save money after shipping, I'm in. Yes pending price.

I don't know what 3068 is like for creating fusels... Once I had a pale ale go up to 28 in the fermentation fridge because the power to the fridge cut out. The beer ended up being so full of fusels there was an oil slick on top of the wort, with a strong solvent smell + taste. Needless to say...

I prefer 3068, fermented cool. Prefer clove to banana.

40 odd litres should not pose too much of a problem.

Red wine mouth puckering astringency? Or the harsher alcohol or solvent smell and taste? If it's harsh alcohol / solvent, it's fusels because the fermentation temp was too high. Peer through the top if you want, and have a look to see if there's an oily slick on top of the wort. This happened...

Beautiful

The Al - Alzheimer's link was disproved a long time ago, I thought? The development of the oxide layer will prevent corrosion.

Last time I got a stuck sparge with my braid, I fixed it by doing an impromptu mash out and then lautering SLOWLY. With a heavy grainbed, I found fast lautering will cause a vaccum to suck the grain even further in. Now I use rice hulls, for great victory!

Not to mention the marble jigger will get clogged with hob debris and refuse to work properly after 15 seconds. Experience talking :P

Most of it will get caught in the yeast trub.

I picked up a bottle of the rauch-weiss-bier from the seven mile inn in Perth recently... Not my favourite style, but interesting nonetheless!

Just got back from Europe yesterday. Oktoberfest is a pain in the arse... I went to the Gubodenfest in Straubing instead. That was cool!

Sorry dude! :icon_cheers: If it tastes fine then it should be fine to pitch, as long as you decant the wort and only pitch the slurry. I was always hesitant to pitch stinky starters, but thinking about it, the odour should be CO2 scrubbed from the wort during fermentation.