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4

Technically, you can use baker's yeast, but I doubt you'd be as happy as you would by using brewer's yeast. Both yeasts are Saccharomyces cerevisiae, however, they are different strains of the same species that are bred to do two different jobs. Baker's yeast has been bred to produce CO2 and cause bread to rise and brewer's yeast has been bred to survive ...


3

As Pepi noted in the comments it would take a serious infection to be noticeable in 24 hours (Just think how long it takes yeast to get going and that is supplied into fermentable at a huge number of cells. First and foremost I recommend moving to an acid based no-rise sanitiser. Starsan is the common brand but other unbranded and just as good alternatives ...


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Doubtful It is remotely possible for yeast packs to have microbes on the outside of packaging from contamination at packing time. I don't see it contaminating unopened beers though. Most likely the beer has just aged and changed in flavor as all beers do.


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Generally green apple (acetaldehyde) is due to fermentation not being complete. Did you cold crash? Did you verify that your beer was done fermenting? It is strange that your fermenter builds up so much pressure, even with an airlock attached. Are you filling the airlock to the top or to the line? Too much CO2 will cause the yeast to slow down, which ...


2

First thing, its not generally recommended or needed to make starters when using the dried yeast that you listed. That being said its not likely to super hurt you either. Its likely a combination of issues. To be absolutely sure of your sanitation process be sure you are also sanitizing all your starter equipment too. Treat it just like you do the brewing ...


2

This article may hold the answers you seek: https://winemakermag.com/1254-soapy-wines-vintage-dates-wine-wizard "...I suspect you’ve got a fatty acid issue caused by your stuck/sluggish fermentation. S. cerevisiae can emit fatty acids when under fermentative stress..." Stuck fermentations can be caused by a lack of dissolved oxygen in the first few days of ...


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IMO you should always decant your starters Starters are for yeast growth and health. Unfortunately this environment of a starter usually makes terrible beer, because the yeast is allowed to have an ideal metabolism for reproduction as a result they create a lot of unwanted esters. The main differences between your batch beer and the starter beer (the part ...


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My experience with mead is that you should wait. What I do personnally is I bottle (I use twist-cap bottles which are not really air-tight), wait a few months and then siphon again to clean bottles, leaving just a bit more dead yeast at the bottom. My mead usually becomes really clear after about 8 months, and stops tasting yeasty at the same time. It's ...


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According to my experience it will be sweet and fizzy in taste.


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You don't mention hops. Without those, it will be sickly sweet.


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Black malts usually contribute a roasty flavor and color enhancement. As far as I know, they shouldn't impart a fruity flavor. Caramel malts, on the other hand, do. Check your caramalts. Common flavor descriptions for roasted caramel malts between 80L and 120L are "raisin, plum, prunes, burnt sugar". See Castle Malting's Château Special B or Briess's ...


1

Earthy flavours can be caused by mold spores in the area you store your beer. They tend to occur in damp areas where the mold grow within the walls of the area and then passes a chemical through any porous surface into the beer (even some glass) Next batch you make sanitise the equipment and then sanitise the walls, floors and stands etc where you will be ...


1

Try a Berkey filter (or maybe a Pur, running it through more than once) http://www.trmplumbing.com/blog/chloramine/chloramine-filter-test-1



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