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6

Clove/banana flavours are coming not from yeast per se - they are coming from esters that yeast produce while fermenting beer. So, either you actually do have yeast activity in the fermenter, or you're tasting something else, not clove flavour. You may want to check your hydrometer. If you pitch safale-05 it won't be hefeweizen, but will still be a ...


4

No you haven't. But, you should probably let it warm up to the recommended temperature, let it finish fermenting and then switch to fermenting ales for a while. It ought to still ferment fully and be drinkable, but it won't taste anything like what you might expect a lager to taste like. Lagers are really much more difficult to produce well than ales due to ...


2

In a stout that would be fine, since the roastiness of the brew will overpower any residual sweetness, and color change will not be noticable. Any caramel flavors that do come through will be a positive bonus to offset the bitterness of the kit. There's no problem using regular table sugar with these kits, although using spraymalt/DME will enhance the ...


2

I don't think that Ginger Beer has the same proteins that barley/wheat beer does so it possibly won't get the same amount of froth. If there is a big layer of yeast at the bottom, then it may already be finished. You could pour of a very small sample and taste it. If it is sickly sweet, then the fermentation hasn't started. If it is dry, then perhaps it ...


1

Yes, if that is the target temperature for fermentation is 21-27 C it is most certainly ale yeast. I would just let it ferment an extra week or so at somewhere around 20 C. If you are interesting in true lagers in the future, your shed sounds like a nice place for lagering if you can trust the weather. I think you will find you love the beer no matter what....


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