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I agree to an extent, but I have two porters that I have primed with sugar, and they are fine months after bottling. It's just milk stout I'm getting this prob with. To go from 1.015 to 1.010 6 weeks after bottling is just mental.....I can only think the lactose sugar is being slowly fermented...

I ferment in a temp controlled fridge, at about 18C, then these have been in a cupboard at room temp once bottled, but with other beers that don't have this over carbing issue.......especially when no priming sugar was added.

Fermentis S-04, always for porters/stouts for me :)

The mystery then thickens!

I thought about wild yeast, but wouldn't my other beers also have the same prob, which they don't? However, I have just bought two new stainless steel fermenters and will brew next in one of them.

I've made three Milk Stouts is the last year, all bottled: 1. First one, priming sugar level 1.8vols - extreme fobbing through over carbonation 2. Second one, priming sugar level 1.5 vols - same result 3. Third attempt - zero priming sugar. Opened one today beer fizzed out of the bottle!!! I...

Hi Fore, did you get to the bottom of this. I too am getting some beers with an astringent taste using the Grainfather. Initally when I got it no probs for a year, then in the last 6 months about 1 in 3 has this prob, and I am racking my brains to work it out. I suspect two things, sparge water...

I don;t often brew a lager, but just prepared my liquor for a Kolsch tomorrow. I've added some lactic acid as per Murphy and Sons water report, but the Liquor pH is now down to 4.1, which sounds way too low. Will it rise up when I mash? It normally goes down when grains are added.....so...

I bought the Lallemand New England Dry Yeast from them, where they break down a commercial pack into 25g home brew sachets, I got my first ever brew infection with a dry yeast, after 7 years of brewing.....me thinks something to do with them breaking onto a commercial pack of yeast......or a...

Not a grommet but an air stone. Just as I thought today's brew went really well, then the very last thing.......!!!

My air stone popped off the end of my hose when aerating my wort, and I can't get it out of the FV. Will it react in anyway with the beer or are they inert?

I plan to brew a Chocolate and Hazelnut stout but have never added hazelnut before. I think from reading some recipes that a hazelnut food additive is a good way, added when bottling. So, I'm just checking if anyone else has used this method, and if so which is a good brand to get and how to...

I have 2 and have used in 6 brews now. Good points 1. Realtime readings for temp and gravity to your tablet/phone 2. Temperature is accurate and allows better FV temp control. Bad Points 1. Gravity readings are badly affected once Krausen builds up onto the tilt, I feel even a little if you...

I've been brewing 10 years using Mash tun and boilers, bought a grainfather about 8 months ago, and I am having big probs with my bottle beers not staying fresh very long. They last about 6 weeks in bottles, then the hop aroma disappears and the taste goes a bit bitter, and they just lose...

So if I understand, you connect wort chiller but feed the wort out pipe back into the boiler and not into the fermenter. When temp is hit, turn off, add hops then steep for x minutes, then move wort out pipe to fermenter and turn wort chiller back on. Is that correct? Sounds simple to me!

Has anyone used a grainfather and steeped hops post boil? I read somewhere that it was difficult because of the counter flow system, but that was an early review. I like to get wort down to 90c then steep hops for 30mins. I'm thinking of purchasing one, but not if I can't steep hops.

Just seen comments above, I was only aiming for a 5.4% ABV, but will get 4.9% now....btw I use beersmith and they don't have ths yeast yet in their profile so that is probably part of the prob... But, if you can get this or Vermont...get it ...it is WOW.....but mash at 148/149F max :)

Yes it is a very interesting yeast, I love it.....but I made a schoolboy error, you need to mash at around 148/149F (Edit - 65C - for clarity) as it struggles to get down to 1.010 at higher temps, and that is the mistake I made, I forgot when I made my recipe! 9/10 times i use US-05. But, this...

I've just racked an ale using yeast bay funktown yeast. The FG is 1.014, normally my ales finish at 1.008 to 1.010, will this beer be too sweet? Do I need to make a starter and re-pitch some yeast?

I decided to boil a litre of water and drop it into the fermentor....... :)