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NO, definitely yeast.

anyone had probs blowing the cone with certain yeast varieties?

have had no luck getting s189 or w2112 to sttle out in conical (even with crash-chilling)

the yeast cake seems to float on bottom, but wont form sediment????

have done both at17*C for 2 weeks and FG 1.010>>>>>>>ian

have put down a cal.common @13-14*C and used the wyeast 2112 (og 1.040 and 2lt starter on plate for 7 hrs)

mega-krausen has been happening for 14 Days!!! anyone had this happen?? ian

for a balanced, scientific viewpoint on GM , have a look at this: http://www.wimp.com/sciencedenial/
the message is : no tangerines in Garden of Eden!

latest yeast used was 2042 @ 10*C have used 2206 ditto.........different FG'S (1007 to 1011) don't seem to affect dryness...maybe my tastebuds?

O ne point you may want to note re bottling - don't go too heavy handed on the priming sugars....the yeast will be tired and if you overdo the sugars in order to get a well carbonated beer, the yeast may not have enough viability to do the carbonating job, leaving you with unintended residual ...

sorry, 200-400g mashed in with grain or if u are doing an extract with grains, u may be able to steep it with say some black malt, etc,ian

prime with corn sugar, although very little diff to cane sugar, and try some rolled oats (old-style oats should be cooked up...1-minute oats can be mashed in as is)ian

bought 2 kilo's of Goldings a few years back and this past year have been trying to use them up...seems that no matter how much i put in, the beer is still not real bitter...e.g. 100g @ 45 mins + 30g @ 20 mins + 30g D-saaz @ 10 mins (22.5 lts)
do hops lose their bittering over time, or am i losing ...

what abt the stir bar?? have seen some home designs using plastic coating....looking for a better idea, ian

made a german pils the other day and used wyeast 2206( 2lt starter& ferment at 10)...first time i've used this one and it crusted up and stayed there for 2 weeks. i gave up waiting and bottled and the first 20 bottles were amazingly clear! then a few cloudy ones...it tasted great straight out of the ...

TL, did one with US 05 a few months back (a veritable volcano krausen even at 18*C) it has offended no-one yet...a little bland for my taste, but non-brewers love it! ian

never thort of that...the only mark i can see is "06.09" which is probably it.ian

was trying to pick the strange taste of lowenbrau the other day...thort it was a little minty or dirty(just terrible)

gave the wife a taste and she nailed it in one...boiled peanut shells!

i guess the germans think that's what we like here.ian

it is generally accepted that one package is capable of fermenting 2.5 gallons of 1.040 wort.
many use one pack for 5 gals with no probs (particularly ales)
re-used yeast is not as viable , but you generally have much more of it, so no prob(up to 4 times re-pitching)..ian

looks like toilet paper to me!

rinse ur jug and glass with water just before pouring.

copper piping can give that taste under some conditions....does ur porcelain basin have a blue stain around the plug-hole??

remember reading somewhere that there is a correct way to train ur hop shoots...was it clockwise looking up into the air or back down at the plant?? or does it matter? ian

if u use w34/70 with just pale malt and dextrin malt and using cluster and hallertau you will get that effect...
ferment @12 for 2 weeks then rack and drop to 5 over 2 weeks, then 2 more weeks at 5....ian