youdontknowme311

Is there any length of time to boil the yeast for nutrient? Or are the yeasties pretty much dead as soon as they hit the boiling water?

One other question @MRB Tim with the plastic airlock are you supposed to put sanitizer in the lid or leave as is?

Yea that's what I figured but had to make sure. Thanks again!

@MRB Tim thanks!

I just purchased the Thunder Bay IPA 1 gallon kit and I'm looking for a little clarification about the ingredients included. The website shows and states that this recipe comes with 2 packs of DME but I only revieved 1 500g package that has "No. 2" written on it. The instructions in the kit say it just includes "DME" and not the amount of packages. So I'm asumming that maybe the other recipes might include 2 different types of DME. But this recipes only needs one of them? Not sure if I was shorted or just a mistake on the website.

Pull them from the fridge and let them sit at room temp for 3 weeks and they will carb just fine.

El Gordito Mexican Lager Dead & Berried Saison Winter Dark Ale Cider Refill w Raspberries

@MRB Tim lol which recipes are your pet favorites?

What does the "twang" taste like? Does it still taste like good beer but has a slight twang to it? The batches I get are not pleasant to drink and taste all the same. I get no malt or hop character. Everything is dominated by this off flavor. So maybe it's not "twang" for me because people have success with these recipes and so far I have not. I've done refills, basic recipes, and a bunch of PMs and they all taste the same to me. I'm at a complete loss as to what's causing my issue. I would love to go all grain but if I can't make a decent beer with extract then how can I? Lol

I've used the coopers yeast, US-05 & 04. Even with US-05 I get cidery flavors and I've read it's a clean & forgiving yeast. But I've used it a handful of times and still haven't made decent beer worth drinking. It must be the extract twang....I've tried everything else. lol

@Jdub I wonder the same thing, every batch I've made has some level of cider flavor to it. I've had Horse's Ass in bottles for at least 6 months now and it's not getting any better. Sticky Wicket had the least amount but it's still there. I've always pitched on the cooler side well at least around 62-68 degrees and I usually ferment around 64-66. So I honestly don't know what is causing my yeast to stress out. I'm interested in doing the 1 gallon batches with DME and seeing if that changes anything for me.

Yea same here, but I started thinking that maybe I wasn't giving the water enough time in the fridge to get cold enough. I'd buy the water that day and brew that night so maybe it wasnt cold enough but idk. I'm just reaching for possibilities though. lol

@Jdub oh I just meant I have to wait to condition these batches before I find out. I usually taste the cider when bottling too except the one batch I did with distilled water. I tried to pay more attention to pitching temps so we'll see.

@Jdub Not yet, I have a few batches that are conditioning right now that I tried a few new things with so I should know shortly. Chantilly Lace is at it's minimum conditioning time so I just put a bottle in the fridge last night. Will find out if it's drinkable in a few days. lol