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Is it a trick question? Do you think it should happen? Is it something you want to correct? Do you think you have a possible issue? Will it affect flavour? In the kettle probably not. I would not want it in a fermenter though. Never had it in mine, and some are 10 years old. Is it a symptom...

It'll be a 1.8kg kit that requires sugar, beer enhancer or dme to hit the OG. Which one you choose to use will alter the fermentability, and the FG. The kit on its own will have both a low OG and FG. Adding brewing sugar won't add any residual sugar, or gravity points to the FG. In the same way...

Low for a stout, not low for something with 1.5 kg of sugar in it.

I think K-97 would benefit from top cropping or skimming, to remove of some of that dense krausen to allow some greater access to oxygen during primary fermentation. "A top fermenting ale yeast with low sedimentation characteristics, highly recommended for the production of ales in open...

"The beer gets its name partly because it is hopped three times, and also, and more relevantly, because it undergoes, effectively, a triple fermentation, two at the brewery, using what its brewers call the “double drop” system, and one in the bottle." "The principle of the Dropping System is...

My experience with K-97 is the krausen is persistent and also a bit gummy looking. It gives excellent foam in the glass.

Scrubbing by bubbling CO2 through the beer should remove the sulphur.

They cope pressure when cask and bottle conditioning.

If the outcome has changed, the process of fermenting at 5 PSI remained constant in these first 7 brews, then that would suggest pressure isn't the cause of the problem. One complaint with pressure fermenting lagers is that desired sulphur notes are muted. You should be getting less sulphur...

Secondary isn't a vessel it's a maturation process. It can be done in the FV or a separate vessel. I see a lot of homebrewers confuse that and talk about package straight after hitting their FG. There's a good discussion about it with John Palmer in the Brulab podcast #134.

I just rack the beer to the keg and the krausen joins the trub in the bottom of the FV.

I cover it with the lid whilst it gets going. I think if you are doing it in a clean fridge it'll be OK. It'd probably be OK any way if you pitch enough healthy yeast, people have been brewing this way for centuries. Also, flies are attracted by esters, its why yeast produces them. Hitching a...

https://coloradobeer.org/tech-safety-posts/yeast-storage/#:~:text=Hydrostatic pressure from all the,with increasing pressure and time. Looking at this, if the hydrostatic pressure of c1.5m can kill yeast in time, then surely depths of much less can at the very least impact on performance when...

In what regard? I can't see how there isn't a relationship between volume and surface area when it comes to off gassing of CO2, and the stripping of volatiles. Or, contact of wort to air.

What like about the process is it is very sensory, when it looks like it's slowing down, I'll drop it. Typically on the third day after pitching. When I have taken gravity readings before transfer it's usually around 3-5 points away.

https://bsgcraftbrewing.com/doppelbock-the-perfect-winter-beer/ There's two recipes from Weyermann at the end of this article. More Weyermann pilot brewery recipes here. https://www.weyermann.de/en-gb/pilot-brewery/

https://www.beer52.com/shop/product/outlier-cartel/apricity-weizen-doppelbock/5767 That ain't no Doppelbock despite what they call it. Which throws up a question. Do you want to clone that beer, or brew a Doppelbock? EDIT: It looks like a NZ Brewery once existed and brewed that beer at 8%...

I don't keg hop often, but this works every time. 300 micron hop filter with a hole drilled for the dip tube, which has a 45 degree cut to the end of it so as not to sit flush with the bottom of the filter. The pellet hops go in the keg and sit on the bottom after cooling. Giving them more...

It can. See post #11 Edsbeerblog and the tweet from Prof. Dawn Maskell, yeast physiologist and Director of the International Centre for Brewing and Distilling at Heriot-Watt University.

My general rule of thumb for late additions in pale coloured British ale be it Golden Ale, IPA or Barleywine is 1g/L per every % ABV. For, example a 20L batch of 4% ABV Golden Ale will have 80g of hops in the last 15 minutes. Typically 20g at 15 minutes and 60g at flame out. Then whatever...