Recent content by ushills

3 weeks minimum from bottling I would say before drinking although they get better with 6 weeks but by then they've gone. My PB was drinkable and carbonated after 2 weeks, one in warm and one in cold.

Definitely US-05, you will notice about a bit more yeast floating on the top compared to s-04 but the taste is cleaner.

Have you lubricated the seals on both the tap and the cap, only a bit it needed but it really helps as the seal doesn't get distorted as much when tightening.

Depends on what fermentables you used and the quantity, check it again tomorrow and if it's the same it is ready for bottling. However 10 to 14 days would be better.

Racked into secondary this afternoon and the sample taken tastes good and the trub had very little smell, it also wasn't greasy like the gervin yeast. This time was SA-04. Into the cold garage for a week now as the gravity was already 1010 and bottling next weekend. Thanks for the advice.

The temp on the FV is a steady 20°C pretty much all the time, although it could be the temp causing off flavours from the link above. After how many days would you suggest racking to secondary as I believe it is the trub imparting off flavours into the beer?

The room is a steady 19 to 20 degrees but the type of yeast seems to make a difference. I will try racking into secondary before bottling.

I have left some bottles that had the aftertaste for 4 months now and the taste is still as strong as it originally was. I assume you mean conditioning in the bottle, do you think cold conditioning in the FV would help before bottling.

With the past few brews I have done I have noticed a really strong smell from the trub when siphoning the beer to the bottling bucket almost a diarrhea smell, its fairly disgusting. The beer clears really well but there is quite compact yeast layer in the bottle that is slippery in texture...

Sorry, I usually bottle these I want to barrel. However it seems that 80g is about right, will this be like a cask ale you get from the pub, less fizzy but more texture?

I have always bottled previously but brought a barrel over Christmas. With bottles I usually use 150g of sugar in my bottling bucket for light paddle ales. Should I use the same in the barrel, will the pressure be okay or should I go with less sugar. I'm bottling a way to Amarillo.

I found the US-05 cleaner than S-04, and both much cleaner tasting than Gervin ale yeast.

I tried the Green Man and it's really disappointed, no real hop taste, watery, and a strong yeast flavour. Destined for the drain!

At the moment I have over 200 hundred bottles, however, 80 of these are destined for the kitchen sink as they are no where near as good as the latest batches of extract recipes I have done, they both have an over malty taste. Ordered a pressure barrel with an amirillo kit and going to give...

Thanks, I will try pitching some more yeast. It is at a steady 20 deg do I think the yeast may have been unviable. The last lot started fermenting overnight so this is way different.