Some of you will have read my previous posts abouts my finished beer having a burnt match taste/smell, and I did narrow it down to underpitched yeast.
Just sampled my latest batch made with gv12, rehydrated etc and yet again that taste it there. Although I'm not sure if it is the yeast as I've had this issue with brewery yeast before, unless it is just underpitching regardless of the type of yeast.
I'm getting so fed up with it I'm really considering giving up brewing as I'm wasting more than I'm bottling. I've got ingredients to make one more batch and if it happens again that's it.
I have another batch that I made at the same time made with s04 that tastes lovely. This has finished but has still got some thick krausen on top. I want to dryhop so should I remove this krausen by sieve or set the fridge to cold so it can drop out, then raise the temp again to dryhop then drop again to cold crash?
Just sampled my latest batch made with gv12, rehydrated etc and yet again that taste it there. Although I'm not sure if it is the yeast as I've had this issue with brewery yeast before, unless it is just underpitching regardless of the type of yeast.
I'm getting so fed up with it I'm really considering giving up brewing as I'm wasting more than I'm bottling. I've got ingredients to make one more batch and if it happens again that's it.
I have another batch that I made at the same time made with s04 that tastes lovely. This has finished but has still got some thick krausen on top. I want to dryhop so should I remove this krausen by sieve or set the fridge to cold so it can drop out, then raise the temp again to dryhop then drop again to cold crash?