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very simply - you have killed the yeast by adding it to the sugar solution while it is to hot, in my experience. dissolve in to the least amount hot water then add cold, if dissolving in a demi-john add an inch of cold first then half a kettle of hot water then sugar - then top up with hot till dissolved "DON`T COVER THE TOP" handle of a wooden spoon or ...


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I all, thanks again for your help! I bottled the beer a week or so ago and primed it before hand with a little priming sugar and water. I had about half a bottle with the dregs of the demijohn that was reasonable clear so kept that as a test bottle whilst the other bottle conditioned. I opened the test bottle on Saturday and apart from being a bit cloudy it ...


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So there are a couple of possibilities here, but first, you need to take a gravity reading. If your gravity is either 1.000 or less or your ABV is at/outside of your yeast's tolerance, then it's done, not stalled. Now, if your gravity does not indicate that your fermentation is complete, then the amount of sulfites you added is incredibly important. If you ...


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I work in a large, reputable home brew store. My experience with this yeast is the same as other yeasts. The lag time is completely normal in bigger beers. Recently, I brewed a Russian imperial with an OG of 1.100 and pitched 2 packs of this yeast. It took nearly 48 hours to see any activity. If you aerate appropriately, and your smack pack swells, you'll ...


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You are doing two things (over-pitching and fermenting under pressure) that will drastically reduce the amount of ester production, which is primarily responsible for the fruitiness of beer. Over-pitching reduces the extent of yeast growth, which is directly related to ester production. Basically the yeast can reproduce fewer times over, having started at ...



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