Hi guys, I have just bottled an ale using a saison yeast strain which says it attenuates out to a FG of around 1.012 but mine finished at 1.006. Do you think that could be an infection issue? Due to illness and time constraints I had left it in primary for 28 days, so it was an extra long...

I would think that as long as the lid is on you shouldn't have much problem. Wild yeast gets in mainly through wind or dust falling into the beer. The lid would protect against this but of course yeast or bacteria could work its way in through the unsealed lid but this is unlikely. Also, when...

Yeah the bottom could be the answer that was staring and waiting to slap me in the face for being stupid. Thanks

I know this isn´t a huge issue but why do brew shops put the labels of hop packets at the top where it is cut off when first opened. It would save me a little effort if they put the labels at the bottom. Just complaining

Haha. Yeah, as an Australian living in Europe, the complex geo-political-linguistic history here has been something I have had to take a crash course in. Don´t even start with the Basque country!

It is Flemish from Belgium but Flemish is pretty much Dutch. Another name for the style is Flanders Brown, Flanders being the English name for the Dutch speaking region of Belgium.

Oud Bruin is modern day dutch for old brown so according to google translate it sounds a bit like 'owdt browwwnn' or you can see yourself just google translate old brown into dutch and click on the speaker button for a recording. =

Yeah, I have normally factored the fermenting amount when calculating priming sugar. I have never had a problem before but I guess it could be that I have brewed low carbonated British type ales and I just got it a little fizzier than style but didn´t pay attention to it.

Now I have an excuse to drink them all quickly and when my girlfriend complains I can point out I am merely protecting the newly painted walls from a covering of beer. :D

I can´t remember exactly how much I used but used the calculator on here and aimed for the middle of the range for weizens. Thinking back and looking at the brew log, I think I factored in 20 litres for the priming sugar but only ended up bottling 18.5 litres so maybe that could affect the over...

It is possible they hadnt finished fermenting the gravity reading was 1.012 when the yeast reportedly gets down to 1.007. I just wrote this off as usual as most of my other beers hadnt reached full attenuation and I had no problems. Especially as it was 3 weeks in the tub. A few other things...

I slightly opened to release some gas then resealed after reading advice online. Anybody had success or pointer in that regard? P.s. tonight was the worst time for this as am working at 6am tomorrow.... but if there is a chance to save the beer I will forego sleep. Haha

An update. Tried a third one and it was like a bomb going off. I think it is over carbonation

Sorry should have mentioned tried a second bottle and same thing happened also no noticable off flavours and is actually quite tasty if I dont say so myself

Hi was wondering if anyone could help. I brewed a Dunkelweizen and bottle conditioned a week ago after 3 weeks fermenting. As a test I thought I would try one tonight but the bottle gushed and only stopped once I poured some off into a glass. Any ideas why? A few points, it is a weizen so...

I know a few commercial breweries that bottle condition do add yeast at bottling but that is after filtering the old yeast out. Hefeweizen brewers also add yeast but I am not sure if they filter or not, my guess is they do. They do it because the visible yeast in the bottle is a desirable...

I bottle condition after two weeks in primary and never needed to add yeast. I have heard you could if you have had a long fermentation time say a few months. What sort of time are you talking about? I think the thing to remember is that even relatively clear beer after a few weeks fermenting...

Thanks Ozarks a very comprehensive selection and has given me much to think about. Cheers

Or is it more og I should consider both were aroun 1.067 but the first with a british ale yeast and the second with a us ale yeast

Maybe it is a different topic but do you always go for two packs of dry yeast? I only heard this recently as necessary for higher gravity beers. What would you consider high enough gravity to warrent two packets. I used one one on a 6 gallon 6.5 abv and it attenuated fine but have a 7.05ish one...