1.022 is little too high. Ideally 1.008-1.014 is desirable. how is the
Too Bitter.. I would expect . Next Batch maybe I would try better quality
Liquid yeast from white Lab . Are u in Australia?
Liquid yeasts are more predictable in Taste. You are doing fine so far.
u must consider the brew that u have made , Stout with dark malt and golden
cyrup. A verey high starting s.g. of 1058 .It will not ferment much lower
@ that your Stout will be over 6% alc/vol .
U have not killed the yeast , yeast will live as high as 34C . and go
dormant if stored in the fridge and become active again when warmed .
If u get a stable s.g. two days in a row . It is time to bottle.
I'm curious how you reached thge conclusion about the FG without knowing
more about the ingredients and recipe used.
It could just as easily be unfermentables in the wort as a yeast
problem, though. Liquid yeast is not _necessarily_ better quality.
Sorry, Sarge, gotta disagree with this one, also. Even though I use
liquid yeast 95% of the time, there are some fine dry yeasts out there,
too. Liquid provides more variety, since not all strains can be
How did I learn?
-Making the same mistakes they are doing now!
I have a very good relationship with my beer shop owner now.
All piece of Crap.. Trying to sell products to beginners.
Are you a beer shop owner too?
I find Danstar Nottingham pretty good, if a bit tart finishing. I keep
several packs in the freezer as a standya in case my liquid yeast
doesn't take off or I get the urge to brew without time to make a
starter. I like DCLK t-58 for Belgian witbiers or other wheats, even
triples. I'm not a big fan of British styles, but if you are DCL S-04
is a good fruity yeast. Be sure to use them in the proper temp. ranges.
No, I don't own a bewshop...I have no interest in the yeast anyone uses
other than trying to help them get the best results for the way they
brew. Not to brag, but as a way of example, I've been brewing for about
6 years, 5 1/2 of them all grain. I'm coming up on 200 batches. I have
a wall of ribbons from contests. I'm a BJCP beer judge. I write for
Brew Your Own magazine. None of which means that I know everything or
that I'm infallible....;)
Impressive Resume indeed. I often read your notes. Beer making is my
passion.I go to a local pub( Smiling Moose) with guys and taste draft
beers. I have been brewing for about 4 years. We had a beer making club at
IBM, Rochester, MN
Thanks..I'm really not trying to brag about it...there are a lot of
people more knowledgable and experienced than I am. Just wanted to let
you know I'm not your _average_ crackpot! :)
In article , email@example.com says...
Yeah, Denny's one of our special crackpots ;-)
Seriously, you can listen to Denny - he does know his stuff and is very
generous in sharing on this forum.
Having said that - experience is the best teacher, and brewing and
experimenting a lot will help you figure out what works best for your
brewery. Don't just take what someone says here (or at your local brew
shop) without trying things out for yourself.
There are some fundamentals that seem to apply everywhere and get
universal support from experienced brewers, but still there are lots of
things that experienced brewers disagree on, and that's OK. Everyone's
brewery is unique and really, we never stop learning about this amazing
I figure I'm right up there with Lundeen! ;)
That's the best advice...read and ask a lot of questions, try anything
that makes sense, and make your own decision.
Can I get a big amen for Brother Bill? AMEN!!!
isn't that what gives each batch its own special twist? if everyone did
everything exactly the same way, we'd all be just a bunch of mini-production
brewers. cheers to all.
p.s.: just bottled up a batch of irish red ale. took a little taste before
"putting it to bed". looks to be a very promising brew.
gravity last Sunday was at 1014 so looks like i worried over nothing - that
quick ferment using the standard kit yeast will probably have some taste
implications, but again the gravity sample tasted exactly how i intended -
nice and bitter. I am bottling over easter and intend to bottle condition
until june when the high (6.1% a/v) will be warmly welcome (even though we
have pretty mild winters in Qld anyway). Thanks for all the advice - i will
look into better yeasts from now on ... planning an all extract ESB next.