It turned into a barley vinegar. I shared some of it to my neighbors and family. Why not, right? I have two active batches right now, all seems good. Happy holidays.

So it's official. This is my first batch as a home brewer that got ruined, and I only have the yeast to blame. Everything else I did as I've always done, to the last detail. Next is an Irish Red with a hint of vanilla. My Christmassy ale so-to-speak.

I've brewed many hefes with dry yeast before (often collecting and reusing my yeast because it gives me better results with each generation). I never had any issues with aromas, I always got what I aimed for. No under pitching, either. The yeast smack pack warns that it's enough for 18-20 L...

It's a bit hard to figure out how much yeast to pitch in since I made a starter FOR a larger starter that I pitched into my main batch. Normally for 100 litre batch I could've used 4 smack packs to slightly under pitch, but that's ~$100 just for yeast alone and not always I can buy that many...

I am aiming for more banana/bubble gum, to be honest. Before I poured the starter into the main batch, i bottled 4 bottles, just as a test. Apart from slight sulfur smell (no sulfur when tasting), there is little bubblegum/banana flavors, if any at all. It was very crisp and kinda reminded me of...

First time using the forums. I tried to search for more specific info about my situation with this yeast but couldn't find any so I'll just ask here. Excuse my metric system. I usually make 100-litre batches but this is the first time I decided to use liquid yeast for my hefe. Unfortunately...