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I saw a new answer on here- what the hell- I'll post. In my experience- what you're describing is typically a byproduct of old (oxidized) liquid malt extract. It gets a really cloying flavor due to oxidation, and typically won't ferment out to 1.010 clean. It becomes sweet, cloying, and has that twang. Since the posting of this question and now (what, 12 ...


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There are certainly 1 gallon kits (3.7L) kits available and you can start cheaper and brew more often doing so. I suggest going this route to begin with until you decide if you really like the hobby. Good brewing software can help you scale recipes meant for larger batches to whatever size you like. I generally convert grain bills to percentages when scaling ...


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It is certainly possible, but commercially I know only two examples. One is bread that is (was) baked in Vleteren, home of the Struise Brouwers. It was made with the yeast from their Pannepot beer. The other are the pizzas at Otomat, which are baked with Duvel yeast. Does it make a difference in both cases? I really don't know, both taste like bread and ...


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Possible causes of uncarbonated beer after bottle conditioning: Insufficient priming sugar in the bottle, or no carbonation drop in the bottle. (I've made that mistake myself occasionally, thinking that I did put one in but didn't). If half your bottles are effected, I think we can rule that one out. Insufficient yeast left in the beer or insufficient ...


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That sucks. I'd probably try contacting the Chemsan manufacturer (https://chemisphereuk.com/) while things are fermenting. Or, just dump it and brew another batch.


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Okay, so I actually tried this. I made a simple gruit(Beer with herbs instead of hops), and I just used neem as the herb. It did not interfere with the yeast at all and created an interesting drink. It tastes a lot like neem tea, and is nice and bitter, but also tastes malty like beer. When warm and un-carbonated, it's not great, but when cold and carbonated ...


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I think know exactly the flavor you're talking about. A friend and I have also have been searching for this "nutty", biscuity flavor for years without success. I've tried adding Melanoidin malt, Vienna malt, Munich malt, doing a decoction, using Barke's Pilsner malt, slightly roasting Pilsner malt, etc. Not even close. It's not the melanoidin. I ...


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I probably should know better than to respond to an 12 year old thread, but here goes: it is my impression that the amount and type of organic acids produced in the fermentation of malt extract is different, and probably greater, than in the fermentation of an all-grain based wort. I speculate that this might be related to malt minerals. Grains have a ...


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