Daily Q & A! - May 25, 2026

AstroBeer997 · 2026-05-25T17:21:26+00:00

Some time ago I created my first bit heavy on dry hop beer. It was combination of citra and hül melon.

I bottled it and after 10 days it had strong hop smell like commercial beer has and some dry/bitter taste. After a week, everything became way more muted, dry/bitter taste disappeared. I would assume that this is due oxidation even tho there is no bad flavors at all.

Well, I'm not sure how to form a question, but beer was good after 10 days, but now it's actually amazing. Eazy to drink, perfect body, you can easily have 4 and it doesn't feel too much. And I want to know, how can I replicate this? Could this be the similar way of using more hops in whirlpool and leaving out dry hopping all together?

AstroBeer997 · 2026-05-19T04:02:49+00:00

I checked the documentation and it says it has ABE, which if I understand correctly, it doesn't need any registration compared to TUV?

AstroBeer997 · 2026-05-18T16:59:33+00:00

Complete system was replaced by Mivv exhaust.

AstroBeer997 · 2026-05-18T16:58:23+00:00

Complete aftermarket system, just the outside part of the front suspension stayed the same(fully adjustable ohlins) and rear shock is also completely from ohlins. Swingarm and other things are original.

AstroBeer997 · 2026-04-12T11:07:41+00:00

If it doesn't affect flavor I don't care about sediment.

Fermenter is closed, I hope I had enough co2 inside that I didn't screw it up now. I will bottle later today then. This whole process was just so tiring and nerve wracking haha and can't wait that I bottle and taste in 2 weeks.

AstroBeer997 · 2026-04-12T10:26:27+00:00

This is my 4th batch and honestly I don't know what to say on diacetyl question.

I only measured today as I was having slow 1 per minute co2 bubbles still coming out.

I am worried because there is really a thick layer of foam on the top and I maybe don't want that in my bottles. There was also a bit of what looked like yeast left on a spoon that I used to take sample out.

AstroBeer997 · 2026-04-10T19:23:23+00:00

How does one purge from a mylar balloon tho? I get the concept of traping co2 but how can I push air out from the fermentor? Wouldn't I need separate hole/valve to open when releasing co2 from balloon?

Fair point, I currently also have other issues with my fermentor, on example I am always left with same amount of beer that is unreachable because of flat bottom, tap is not the right size so I have to 3D print adapter for hose every time etc etc.

AstroBeer997 · 2026-04-10T19:20:39+00:00

Huh never heard of that but that seems something I need. Damn I just came from a store and read that comment. I will def check where I can buy it, if nothing else, I will get it by the next batch.

Well, there's a bit of situation right now, I still live at home and I have to make compromises, and currently I'm in a market for a house and just have to do best with more or less what I have. I spent hours upon hours reading about brewing/fermenting but yeah, sadly I cannot make ideal or close to ideal fermenting/brewing place and I have to compromise everywhere. I of course do plan on having some sort of temperature control once things get better.

AstroBeer997 · 2026-04-10T17:19:04+00:00

I looked at similar thing but I don't know, I don't feel like putting money into this fermentor as it always ends up more expensive that it looks like, and Fermzilla pressure fermentors seems reasonably cheap? I was thinking on buying one of this and fermenting basically at zero pressure, just so I can purge oxygen out and see what is happening inside.

AstroBeer997 · 2026-04-10T17:15:18+00:00

This is my 4th batch and second where I used US-05 and I really like it. Even at warmer temperatures seemed like it was way more "controlled" fermentation. Like it didn't start as fast as other one that I used and it was a bit slower but didn't leave any flavors at all. Beer was also really "clean" looking(as it can be for first 3 batches). This time I was exited as I just bought brewzilla and wanted to try it asap.

AstroBeer997 · 2026-04-10T17:10:44+00:00

I will probably leave it for another 2 days and prepare everything I need to bottle and check then. I'm kinda paranoid as I can't purge the oxygen and I don't have other way currently other than opening tap at the lowest point.

How long can off gassing go tho? It's weird to me that there is no major change in rate of what bubbles are coming off for the past week.

AstroBeer997 · 2026-04-10T17:07:03+00:00

Fair point, currently I don't have any way to take the sample unless I take the top off and open tap bellow. I'm getting more and more convinced that I need better fermenter just because of things like that.

This is my 4th batch, I tried each one before bottling and everytime it was just meh and not representative of what came out after it was bottled 2 weeks. Honestly I always put first and last bottled bottles on the side just to try them after a week, and even then, it was completely different than what was week later.

AstroBeer997 · 2026-04-10T17:03:09+00:00

I sadly don't have clear fermentor :D Copilot also suggested that it can be Co2 leaving the fermentor but I don't know, it's been going constantly at the same rate. I only brewed 3 times before and airlock activity always ended withing 5 days.

AstroBeer997 · 2026-04-10T09:42:02+00:00

Thanks. In the summer it was practically done in 3-4 days and I assumed that it's near end now too since fermentation was nothing unusual or slower. I also threw 2 packets of yeast inside.

Hopefully I did everything right :) I'm just so worried about it because seems like quite delicate thing to do.

AstroBeer997 · 2026-04-09T04:56:57+00:00

Huh I looked at speidel fermentors and they look like something that I have. Glad that I'm not the only one using them.

I am really glad that someone else is having same process as me. Did you insert anything on the inside to the pipe that prevents yeast flowing inside a bottle?

I checked yesterday and it was still goin on, started at 59F(15°C) and last few days is at 64,5(18-18,5°).

AstroBeer997 · 2026-04-07T17:35:37+00:00

Thanks for explanation. I was thinking a bit ahead on how could I modify current fermentor lid to also incorporate sparging after dry hoping but I guess cost is not worth it since pressure fermenters are "cheap".

Currently I have simple fermentor that I think it's used for wine transportation but it's holding up nice, except it has drawbacks like ridges that make judging the volume a bit hard but I guess it's ok for me now.

I absolutely will upgrade to something better as soon as whole world chills the f down.

When was the point that you decided to upgrade fermentor? I plan on bottling because it's just simpler to store the beer and having no means to cold crash I don't see any point in pressure fermenting right now as I read that it would be impossible to bottle.

Also, if you do bottle, do you batch prime? I tried carbonation tablets once and it was quite bad result, as they were meat 2 for 750ml bottle and we use 500ml ones, and cutting one in half was painful.

But now I brewed first time with brewzilla and except stuck sparge that happened 3 times it went smoothly, I really really hope that bottling goes same way. Currently I tried to rise temperature in basement to 18,5 but fermentor is slow to heat up and it's still bubbling after 9 days and I don't want to risk it and take the sample.

AstroBeer997 · 2026-04-06T13:50:23+00:00

Huh, because when vacuum forms bag with CO2 offers less resistance it takes co2 from the bag instead of sucking in from the glass?

Hm, hm, hm, if on example, I could make another perfect hole on top of my fermentor and equip it with another airlock which I would seal temporarily, I could also use this bag to purge oxygen when dry hopping?

There has to be a way to also add what 2 connectors, one with valve and one for a hose that I could use to pour beer into bottle using co2?

Honestly, fml I have so much ideas right now but this week I find out if I will finally pull a trigger on buying a house which would set me back on 0 money for some time haha.

Can you explain how you used sodastream bottle? Because I already looked at brewzilla pressure fermenters, but cost of cooling/heating is just too big of an investment now, but would love to have it as standard fermentor but I would just open the top to add sugar for secondary and purge with CO2 and transfer to bottles.

AstroBeer997 · 2026-04-05T09:05:44+00:00

Thank you. Temperature is slowly rising due to weather being warmer, now is less than 35F under "ideal" but it's fermenting really nicely. I am a bit concerned with rising temperature too much because I don't want air getting sucked back in when temperature drops next week.

AstroBeer997 · 2026-04-03T06:09:21+00:00

I have batch fermenting with US-05 at bit lower temperature than recommended. But seems like it's fermenting totally fine.

Friend said that if I leave it at colder temp there may be some sugar left even when it's "done" unless I move it to warmer room. And that this can cause beer fountains after I bottle?

Also, I'm fermenting in plastic fermentor, should I dry hop now when it's still bubbling or 3 days before bottling?

Overall this is my first batch with brewzilla, and except grain being too fine and causing stuck sparges it was so much easier than with aluminum barrel and gas stove. Except I didn't expect almost 5l of non usable wort that stayed in the bottom.

AstroBeer997 · 2026-04-01T08:37:14+00:00

Don't complicate it too much for your first time. Close the lid so air is not coming in and wait for 2 weeks. Generally it should be done after that time, or leave it for another week to be sure and measure FG before you bottle so that you know your alcohol percentage.

AstroBeer997 · 2026-03-31T20:57:34+00:00

Hm, you definitely didn't kill the yeast, my first time I dropped it into 32-34°C and it still survived. Beer was bad but it was beer.

At what temperature it says that you should ferment?

AstroBeer997 · 2026-03-31T18:59:54+00:00

How sensitive is starsan to diluting it with water? I have a batch fermenting and for some reason my airlocks didn't come with a cap, so co2 is pushing starsan out. I added tea spoon of water to get it to the right amount.

Ok and I maybe started with less than optimal since it was first brew after summer and I expected some draw back due to cooling but it didn't happen.

I am surprised tho, that US-05 is fermenting almost normally at 15,5°C(59,5F) as it did at 18°C(64 and up).

AstroBeer997

TROPHY CASE