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Chalk it up to experience. You say it tastes good, the wife likes it, it might not be the beer you wanted to make, but you made beer. Messing with it at this point is just a further chance to make it worse. Drink it, brew more often, get better at brewing. The diastatic power thing, yeah getting...

Dude I'm not sure dark munich even has diastatic power and you mashed at 73C? You might be on your own here you renegade! If your fermenter supports it I'd probably seal it up, give it a swirl to resuspend the yeast and leave it somewhere out of the way for a while. Only safe option for bottling...

Is anybody willing to send me some? I've some wet yeasts you can have back in return? Sort something out regardless, drop me a message

Hello inkbird. Count me in please!

Back in darker and more ignorant times I used to run a 3kW element off a 13a domestic plug socket. I think I calculated it out as 12.5a warm under load, but the cold start initial impedance was more like 22.27a (from memory!). This means ideally it should have been wired into a 30/32a radial...

I don't know what his recipe is, but there are usually ways to get better results out of limited equipment. If I can't hop off the yeast in a purged secondary I'd consider racking to a purged keg with bagged hops a close second? If that isn't possible dry hop at the tail end of fermentation and...

Do you mind describing your process for stepping up from a slant?

A teaspoon of protofloc? As an example I tend to use no more than 90g in 2,200L! https://www.murphyandson.co.uk/wp-content/uploads/2018/09/Protofloc-Granules-TDS-2018.pdf I hate s23 for lots of reasons, but it is admittedly clean(ish, slightly fruity) fermented no warmer than 12C. I pitch...

While everybody has different results, standard go to .. Extra pale malt, 2.5% carapils, 2.5% torrified wheat, 5% flaked oats. Balanced 1:1 (rarer) or chloride bias (common, 1.5/2:1). Higher abv start to occasionally use no more than 6% sugar depending on how pale it wants to be. 0-10ppm rA for...

First image was first attempt at the style. Came out darker than intended, but clarity was good, bit amber, blaming golden naked oats. Second is now it is pretty nailed, but yeast count is still high on that particular beer, acceptable, but not very colloidally stable, less than ideal. Third is...

Just wondering. Your demijohn isn't kept somewhere exposed to light is it? I mean, that'd do it too.

I also want to say that even if you do everything right it isn't always possible to avoid. The mega dry hopping rates do some interesting things, all that plant matter, not always predictable.. but you should be able to produce pale wort that stays pale in a sealed fermenter. I know that some...

There are so many reasons theorised why they oxidise. I know that mine have gotten better since I've started doing everything but the kitchen sink to avoid it. I don't know which might apply to you because I don't know your methodology, but ... generally good quality wort production is a good...

Hazy and juicy aren't colours. Do you mean it is brighter? Or do you mean it was pale/golden and has gone brown? Oxidisation. The curse of IPA's and the deciding factor between good NEIPA's and bad. Anybody can stick loads of hops in beer, what makes it taste great for more than a week is oxygen...

In the interests of teaching a man to fish. Typical LoD/kg extract values for ... Sugar 360 Dried malt extract 340 Liquid malt extract 280 What does this mean? It means they yield that many points of specific gravity per kilo per litre. As in 1kg of sugar in 10 litres will have a gravity of...

I think that historically gose was made as a low abv and barely hopped brew and for whatever reasons ended up with not insignificant lactic character on serving, probably because of contaminated yeast, equipment or something about their process and it was absolutely fine. Because it was lactic...

You've got a rough d power of about 40-50 °Lintner there? This is prime mash at 64-65C maximum for 90m at least depending on the age of the grain and if it was stored crushed or not to ensure complete conversion. I'm guessing your belgian caramel pils is carapils/dextrine malt? If so while that...

Hey hey I've got 60L at 42C as I type, I brewed yesterday, my first attempt at a gose. I've probably read the same stuff you have and while initially attracted by the relative simplicity of the aciduated malt + lactic to taste on pack combo for the desired sourness I discounted it. While I can...

When they say add 1kg of sugar this is what ... 16 points in 23L? Assuming a target of 4.5% abv with 80% attenuation ... then an SG of 43. This is a crazy amount of straight sugar, like 37% total extract? I've made beer kits like that in the past and while I knew no different at the time I...

Well I brewed this today .. sort of .. half brewed it? Went with the grist above. Went with 65C mash for 60m. Used enough 88% lactic to knock the rA out of all the liquor used and hoping the aciduated malt got me in the ballpark for mash pH and a touch of 'pre acidification' though not testing...