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There is something to be said for step mashing a wheat bear to improve the level of Isoamyl acetate (banana flavour ester) but it's quite complex and involves decoction and possibly adding extra grains part way through the mash. I have a plan to do this but it's a long and complex brewday.

Sound advice, especially for a first attempt. Try to get the single Infusion mash temperature at 63-65°C. The wheat content will give you plenty body. Mash out at 75°C if you can, or if doing no sparge (full volume mash) just bring up to boil.

Most wheat beers have a goodly portion of barley malt that provides enough of the right enzymes to convert starches to sugars and make them fermentable. You will probably want between 30-60% of your grain bill to be lager/pilsner/pale/Vienna/Munich malt which all provide enough enzymes and...

I am possibly a little frugal in my use of yeast. All accounts suggest kveik likes to be pitched in small quantities into high OG wort. First time using Voss I used 3g and like you say it was off like a train and completely done in 2.5 days. My recent batch was going in 40 minutes but never...

Do I detect a TV series in the making? "Hazelwood's brew shed makeovers". Blurb: DIY brewery guru @Hazelwood Brewery tours the UK with his van full of "shiny kit" assisting wannabe brewers to up their game. Quoted as saying "Obviously, beer quality is important. Firstly, brewers like me need to...

Was that from dried or a re-pitch? How much did you use? My latest re-pitch of Lallemand Voss has been sluggish.

I have noticed my last couple of batches took a long time to ferment out. The current batch using Voss kveik has been sluggish, as did a Black Sheep clone using West Yorkshire yeast. So many variables across the two batches: Black Sheep clone Amarillo APA Mash Temperature 66 degC 66 degC...

Agreed. CML Great service, variable quality yeasts. I think the Kölsch is good, however their California Common has been hit or miss. Kristallweizen had too little character, maybe I was using it incorrectly.

Two pints from as local brew pub - The Wayfarer (Problem Child brewery). Beers were Covid themed: Vaccine and Isolation. Good quality beers with decent body and yeast character. Almost Belgian in nature (some isoamyl acetate in there, but it worked well). I would love to get the recipe for...

I always use a small mesh bag over the end of the siphon. The bags came in a Festival Razorback or Landlord kit I made a couple of years back and are ideal for filtering hop debris and yeast lumps from the the final packaging. In similar with my boil routine I never constrain the hops but...

Another idea... Use all your Munich with 200g of medium crystal if you have some. Bittering with target to 30ibu, then hop bursts at 10, 5 and 0 mins of 5g challenger, 10g Northern Brewer. Mash at 67/68 to make it malty. Use beoir yeast. It will take a while to condition, 6 weeks? Could be a...

That will do very nicely. Until I saw this I was going to suggest use 500g Vienna, 180g Carapils, with whatever base malt. Cascade 20g at 10 mins and 30g at 0 mins. After fermenting for 7 days (or whatever gets you close to terminal gravity), dry hop with 40g Citra for 3 days. The CML No1 would...

Most advice when I started pointed to S04 and US05. I bought a pack of each and never used the US05, it still sits in my fridge after 3 years. I don't see a reason to use it yet. Safale yeasts, while they may be predictable, are somewhat uninteresting. S04 which I have brewed with four or five...

Popped down to a local pub after tonight's running club meet. Usually we'd go to a Marston's pub that is local but the service is poor and the beer variable at best. First time I've been to the Wayfarer in Parbold, which is crazy given that I've lived only a few miles down the road for 20 years...

Metallic taste from a couple of kegs has been a recent issue for me. This cake up recently in another thread and gained a suitable answer from @foxy https://www.thehomebrewforum.co.uk/threads/funny-taste.94863/post-1047794 I followed the link and instructions, opting for a 5x strength starsan...

Bookmarked too. Good find. I wonder how authentic the recipes are? Plenty of reading and cross checking to be done against Wheeler's. That'll fill an hour or two.

That's a huge amount of effort, well done @phillc ! Best news it's that you've found the source of your problem and it's unlikely to cause you trouble in the next batch. Just a thought... If you've scrubbed everything in sight somewhat vigorously, will any of your stainless steel including...

That looks like you started on it just under 1.030 and currently just above 1.010. Gradually the gravity will drop. How far it drops depends on the yeast. Most ale/lager yeasts manage to chew through 70-75% of sugars. The yeast manufacturers sometimes publish the range of attenuation - the...

Sorry about the carbonation. It was bottled from the keg. I'll have to sort out my transfer technique for future. Hope you enjoyed the beer.

The liquid in your sample tube certainly looks to have yeast in, so the yeast is working. Two days is not long for a lager yeast, I'd expect fermentation to take around two weeks when kept at the right temperature. So, I'd say it has started but there is further to go. Is the hydrometer really...