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The earlier in the process you add it, the more flavor you'll lose. The aroma will be boiled off or driven off by CO2 during fermentation. Boiling might extract flavor, but I'm guessing. no idea Add both


I would actually encourage you to HOLD UP on changing the yeast. First of all, you didn't indicate what yeast you actually used. I'm assuming its a neutral ale yeast (US-05, Nottingham, Muntons, etc) because you really don't want a ton of yeast flavor in a Rye Pale Ale. That style highlights the weird spicy flavor of the rye along with a nice hop wallop, and ...


At least here in the US, the dominant yeast suppliers are Wyeast and White Labs. Since you're talking about the differences of switching between strains of yeast I'd say it'll be most beneficial to consult the lab whose yeast you're getting. They'll give you tons of strain-specific info about flavor production, optimum temperatures, pitch rates, all that ...


Try bottles from a different case or a different part of the case. You definitely have bottles that have priming sugar in them. I might worry that those will over carbonate. It seems like you just didn't get a good mix of the sugar into the beer. (Which I think you already know.) You'd be surprised what carbonation does for balancing the flavor profile of ...


Two weeks may not be sufficient time for the bottles to condition. I've had batches that took 4-6 weeks and longer. Conditioning time depends on how active the yeast are. Put the bottles in a warm, dark place and let the yeast do their work. Open one occasionally to see how they're doing. That said, if it doesn't taste any good then it's probably not worth ...


Without knowing more about which yeast strain you used it is hard to say if a yeasty taste would be expected, but more time in primary and secondary fermenters would likely solve the issue. Also, if you have available space in a fridge, cold crashing in secondary for a few days to a week before bottling/kegging can help clear the beer and make a lot more of ...


In general, more time in fermentation (said without knowing how much time you gave it) and more time and cold to clear it after fermentation is complete. Also, the strain of yeast you use can play a part.

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