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For questions related to warm fermentation of beer with yeast comfortable near room temperature (i.e. ale yeast).

3
votes
3answers
I often come across guides on detecting off-flavors. But I never seen a guide on how to how to identify flavor caused by poorly aged beer, though I’ve come across plenty of home brews past it’s prime. …
asked Jun 3 '18 by Martin
3
votes
2answers
-flavors the flavor is similar to what’s mentioned as cidery. Since then I’ve done some research and it seems like champagne yeast may be labelled as ale bottling yeast. Additionally, any original …
asked Apr 22 '18 by Martin
4
votes
2answers
I'm about to brew an American Pale Ale or Pale Ale. I'm only considering a single hop on this time around. Any recommendation out of these options listed below? It’s what I have left. I'd love to go … a little experimental. But I know some can lack a bit of complexity for single hop ale. Saaz Huell Melon Polaris Columbus/Tomahawk Azacca Centennial Hallertau Blanc Jester …
asked Aug 26 '18 by Martin
1
vote
1answer
I'm looking to pair Nelson Sauvin hops with some yeast. The hop variety is reminiscent of white wine, grapes and gooseberry. I'd love to go with a dry flavour profile, like a Belgium strong ale yeast …
asked Jan 27 '18 by Martin
3
votes
2answers
I’ve used Safale F-2 and sometimes CBC-1 for bottle conditioning with good results. Doing so, flavour impact has been minimal. It also drops its dead clear once bottle fermentation is mostly done. It …
asked Apr 4 '18 by Martin
11
votes
3answers
beer through the roof for any sensible style. Additionally there was a limit for how long it can sit and ferment. EDIT The wort was diluted to the 122,5% of the original volume from OG of 1.100 to 1.082. Using Vermont Ale Yeast that typically attenuates to 1.018 (expecting ABV of 8.39%) …
asked Mar 19 '18 by Martin
2
votes
2answers
I'm brewing a Belgian golden strong ale for the first time. According to the fermentation schedule, it should cold crash and lager at 32°F (0°C) for three weeks. Even though I've cold crashed before …
asked Mar 13 '18 by Martin
4
votes
2answers
Been brewing beer for a few years. In my experience, bottle conditioning introduces unintentional flavours. It makes it very hard to make anything lighter than an IPA, IIPA and barley wine. The flavou …
asked Feb 21 '18 by Martin