BeerBorg

I just don't see the Saphir hops doing much on this on. I have a feeling it's something else. Not sure what it would be though. The timing and amount of saphir used just doesn't seem like enough to have a huge impact. Mashani already mentioned it's similar to a German noble hop, in fact it's a sub for Hallertauer Mittlefrau (sp??). It's think its actually a disease resistant strain of it.

it was all done in one brew pot and then drained off into two separate fermenters. so, the mystery remains.

Hi Fellas - My guess YD is that the yeast was bad. Funny thing is I had a batch with all gushers just recently. Never happened to me before. Weird that we both used Danstar Notty. Now, I know this is a great yeast & it's usually fine, but that is a strange coincidence. I'm pretty sure the yeast was bad, because I've used the same fermentors/equipment since then, & I made the same recipe with US-05 the week before & it was fine. So all things pointed to the Notty yeast. Could it be there was some bad batches out there? Needless to say, I'm afraid to use Notty right now.

Hmm. Steve makes a good point. If there was a wonky batch of Notty that got into circulation, it could definitely make for a bad taste. Gushers, I'm not so sure about, though, although Steve says he's made subsequent batches with the same fermenters, so it doesn't seem to be the same problem with gushers that plagued me.

I don't imagine either of you saved the yeast packets or took note of the information on it. I bet 99.9% of brewers don't....

Hi FD - Did not save the info from the yeast pack. The whole fermentation was weird. It was some type of infection.

Yeah, that's the Cheez-Whiz of the whole thing; you can't really be sure if it's the yeast. It might be, but it might have been caused by some errant bacteria extant at the time. For a while, I thought it was the chocolate malt I'd used in various recipes, because that seemed to be the only commonality in all these beers.

I'm convinced it was the LBK, in my case. Time will tell. But it's frustrating until you can find something to pin it on.

it very well could have been the yeast. It was a washed batch. and there was enough for both fermenters.
However, that does bring up a good point. from now on, I shall record the batch name & number for future ref.

dag I just pitched yeast on a 3.5 gallon batch with 1/2 oz saphir bittering, 1/2 oz saphir flavor and 1 oz saphir aroma

I like saphir

I will try again, with NEW yeast this next time.