Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > All my beers are too dark...
Reply
 
LinkBack Thread Tools
Old 03-11-2012, 06:38 PM   #11
shutupjojo
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: dundee, Oregon
Posts: 455
Liked 28 Times on 20 Posts
Likes Given: 5

Default

Do you control the pH of your sparge water ?

__________________
shutupjojo is offline
 
Reply With Quote Quick reply to this message
Old 03-11-2012, 10:27 PM   #12
browillard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Atlanta, GA
Posts: 52
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by shutupjojo
Do you control the pH of your sparge water ?
No. I just use my municipal water supply. From what the guy at the water treatment plant said I should have no issues. I assume the pH is close to 7.
__________________
A fine beer may be judged with only one sip, but it is better to be thoroughly sure. -Czech proverb
browillard is offline
 
Reply With Quote Quick reply to this message
Old 05-07-2012, 03:06 PM   #13
mdwilliams03
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Windsor, Pennsylvania
Posts: 9
Default

Any resolution to this? My beers have all beer darker than I want. Yesterday I brewed a summer lager with about 9 lbs of Pils and 1lb of honey malt. The beer had a burnt orange color in the carboy. Will the color eventually settle or am I screwed?

__________________
mdwilliams03 is offline
 
Reply With Quote Quick reply to this message
Old 05-08-2012, 06:05 PM   #14
brewdent72
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: office
Posts: 1
Default

It most likely is not too hard of a boil that is the issue; however, it very well could be the "pre-boil" heating causing the carmelization of the wort.
With light color beers, it is important to stir constantly until a boil is reached to prevent the wort at the bottom of the kettle from superheating and carmelizing, while the upper surface remains cooler.
Constant stirring will help equalize the temperature of all the wort while it is rising to a boil. Once boiling, it will stir itself.

__________________
brewdent72 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools