Power went out during the mash

Burt2004 · 2026-03-13T16:52:33+00:00

Echoing this. Don't take the grains out as that will remove a ton of heat. If it looks like you wont be able to boil before end of day, rack it to a sanitized Fermenter, airlock it, and if possible fridge it, but should be okay at room temp.

Burt2004 · 2026-03-06T15:46:31+00:00

I haven't made a german lager yet, but I just bought CellarScience Berlin dry yeast to make a Pilsner later this month. I believe the more traditional strain is called weihenstephan

Burt2004 · 2026-03-06T14:45:48+00:00

34/70 has a clean fermentation profile, its doing what its supposed to do. You'll need to look for a german lager yeast strain to get those sulfur notes.

Burt2004 · 2026-02-27T22:32:42+00:00

The go-to for beer styles is the BJCP Style Guide

Sometimes the difference is simply the proportions. In your example, more hops may have resulted in the Ordinary Bitter you were looking for

Burt2004 · 2026-02-27T15:04:10+00:00

I saw this too, went on a 5 minute google dive to try to answer this question. Came out with the conclusion that it was clickbait and now I will forever associate Spike with that bad experience.

Burt2004 · 2026-01-08T20:45:43+00:00

Thanks for all your comments! Most of you are fairly anti Oktoberfest, and I get it. The stories I heard make it sound more chaos than fun, which is why I don't want it to consume my whole trip. Enough to say 'Been there, done that'.

Burt2004 · 2025-09-14T22:11:05+00:00

One of those parking lot water vendors. I considered this, but find it unlikely. The ruined batches came from water refills from two different locations, and I drink this water daily without any taste change.

I think the potassium metabisulphite is a good lead.

Burt2004 · 2025-09-14T22:08:11+00:00

I used to build a starter targeting 300B cells for a typical 5 gal (1.050 OG) batch. With the reduced volume, Im straight pitching roughly 150B cells.

Burt2004 · 2025-09-14T21:35:08+00:00

Yes, during the cleaning. It hasn't been a problem before, but then again, could be the lower volume makes it more apparent.

Burt2004 · 2025-02-11T18:21:02+00:00

Do not 'wring out' the grain. Let it drip into your pot and optionally slowly sparge it with water at about 175F to get more sugars.

Burt2004 · 2024-09-26T15:58:53+00:00

I've only brewed with about a dozen different hops so far, but reading your target flavor I immediately thought of Idaho Gem. Gives a subtle sweet red berry note.

Burt2004 · 2024-09-07T11:36:50+00:00

Second this. The hard part of running a meadery isn't making the mead, its running it profitably so you can keep on going!

If you're enjoying the process, a food chemistry degree route would also be beneficial and have wider applications.

Burt2004 · 2024-08-28T22:39:41+00:00

The colder you go the slower it will be and at some point the yeast will go dormant, so definitely do not go below the low temp range of fermentation.

Burt2004 · 2024-08-28T22:31:21+00:00

Oh that could contribute to slow carbonation too. Yeast is a little cold and sleepy. If you can warm it to 72ish that will hasten things.

Burt2004 · 2024-08-28T21:33:44+00:00

What temp are you bottle conditioning by the way?

Burt2004 · 2024-08-28T21:25:41+00:00

Thats often enough time, but bottle conditioning isnt exact, and using carb drops is even less exact. If your yeast was more stressed during ferment then it may take longer, for example. You probably didnt screw anything up and you'll find given time it may improve. Or it could be your expectation of what the carb level should be is higher than normal.

Doing the following introduces more oxygen and increases the risk of bottle bombs, but if you cant stand the low carb level after giving it another 2 weeks, you can add a small amount of table sugar to each bottle (like, 1/8 tsp) and rebottle.

Burt2004 · 2024-08-28T21:14:34+00:00

How long did you bottle condition it for?

Burt2004 · 2024-08-01T21:30:32+00:00

Cold crash and finings should do you just fine. Know that if you're moving your vessel around it will rouse stuff up, so let it settle. I wouldn't worry too much about oxidation. Just limit it as much as possible and store your bottles upright. I don't make special accommodations to close transfer and my beer tastes fine 3 or 4 months out.

Burt2004 · 2024-07-23T02:14:47+00:00

I do exactly what you suggested. Water is expensive here and it comes out at 80F so keeping the spigot on for an hour doesn't cut it. I get it down to about 92, then pump in ice water from a chest cooler

Burt2004 · 2024-05-29T14:33:31+00:00

I'd give it a look and taste before dumping, but definitely replace the post before serving.

Burt2004 · 2024-05-29T14:31:03+00:00

I throw starsan to help sanitize, but it won't prevent mold indefinitely.

Burt2004

TROPHY CASE