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Got a Belgian style white beer on the go at the moment. It's my first brew in many years, I'm so excited! It's been so long since I last brewed that I can't remember how good or bad they were but I'll be coming back to let you know in a few weeks time Right now, I love Hoegaarden and am expecting something very similar in produce from this kit. The yeast ...


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If your problem really is the O2, I would get something like this: http://www.amazon.co.uk/Water-Butt-Homebrew-Fermenter-Black/dp/B00R6GJY7G/ No more removing the lid and it makes bottling so much easier. What exactly are you trying to brew?


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Several causes and solutions, in this case I would say a combination of premature flocculation, lack of oxygen pre pitch, under pitched and possibly post fermintation o2 exposure. Solution so you don't get a 4th batch like this. 1)Areate wort before pitching yeast, consider direct o2 gas. 2) Use a yeast starter to solve the underpitch and premature ...


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Maybe just skip the kit yeast and get yourself five packs of US-05. That way you know you've got a consistent amount in each, and US-05 is a pretty neutral yeast, so it shouldn't contribute much in the way of additional flavors.


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I would just rehydrate the packet of yeast in 500mLs of water using a measuring cup. Then just pour 100mLs in each fermentor. The only thing that sounds 'crazy' about your experiment is the water type test. Extract contains the minerals from the original water source used when mashing at the manufacturer. So adding minerals or whatever you plan to do ...


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Just build a starter for 5 gallons and split evenly, 1500-2000ml is an average starter. Main benifiet here is to decant the starter wort and only pitch the slurry this will minimize the starters water contribution for your experiment.



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