Not sure if anyone is interested, but I won 3rd place at my competition with this Schwarzbier. Not bad!

Would probably need a new fridge....or roof.

Hi all! Imagine this: you are finishing up a brew day, cleaning up the fridge for your fermenting vessel when you uncover a forgotten bottle of brew that's ice cold and inviting. Naturally, when it is 105 F outside and you brew in a garage, you are going to want a beer, right? That is what I...

I have considered it. Perhaps for my own birthday....

Fantastic! Maybe I have a shot in the end.

To all -> Fermentation finished completely today. Starting at 1.057 and finishing at 1.012, I got a slightly bigger schwarzbier than expected: slight fruit character, but overall pairs nicely with the chocolate and malty caramel notes. Very drinkable for a 6% beer, and after gelatin finings it...

It tastes pretty clean, although it smells like a fruit bomb. I will use W34/70 exclusively on my German lagers. I pitched 2 packs of S-23 on a 1.055 wort. Didn't do any pitch calculations....will do in the future. I am going to take your advice and relax a bit. Surely it can't be that bad..... ;)

Yes, I am aware of the causes. The beer sat at fermentation temp on top of the yeast cake for an additional week before I took another sample and saw no change. Two weeks for ales is plenty of time in my experience for fermentation to complete.

I always thought too warm was a bad thing, but too low could only mean a risk of stuck fermentation, which I'm not worried about.

I was reading the internal temp through my inkbird probe taped to the side. I actually posted about it in this thread here: https://www.brewersfriend.com/forum/threads/help-identifying-off-flavor-potential-characteristic-of-the-yeast.17245/ If you don't want to read it, the off flavors made the...

Yes, I have used 34/70 and got fantastic results with it. The recipe said S-23, and my LHBS just got some in, so I was eager to use it. Now all I can do is worry....

The probe is on the side, reading 45F. Should be plenty cold. Meanwhile the actual temperature of the liquid is around 50F, which is what the recipe recommends.

I am worried about off flavors from fermenting too warm.... ruined 2 batches in a row from that.

Hi all, Making a schwarzbier with S-23 for a local competition. After a 72-hour lag time, fermentation took off after I warmed the wort up a little by leaving it in my warm garage. It was initially around 42F and after warming up it was about 50 degrees, which is low but near the recommended...

I did not get anything I didn't expect. I noticed an incredibly clean finish; almost lager like sharpness. There were also many fruity ester flavors (likely from killing most of the available cells) that bordered on tasting like rotting fruit, but they cleared out in a few weeks.

P.S --- Beer tasted just fine!

Hello all, This is just a simple information post about a recent (accidental) experiment I conducted. After completing a batch of blonde ale, I decided to ignore all advice available to me and pitched a pack of Lutra Kviek at 118F. I used the dried version by Omega. Although I did not see any...

Hmm....looks like there is no way to escape lager yeasts besides spunding

Pressure fermentation seems to be the way to go. At least for me, spunding valves are 30 bucks. Perhaps I can forgo kveik experiments entirely if I just learn to ferment under pressure in a keg.....

Very interesting. Seems that Kviek is the way to go for me until I figure out temp control.