Recent content by brewmeister69

Sorry for late reply .. Yes I'd say your hypothesis is very plausible indeed.. I try to keep my PH between 5.2 5.5 during the mash.. When your PH is way off it can add to astringency issues in your wort which in-turn leads to off flavors due to excessive tannins..

I'd say you are looking at some kind of lactobacillus infection.. It may still turn out OK but if it was me I would get rid.. Sometimes you get lucky and the final product tastes fine with no off flavors.. Edit to add: Did you use any campden tablets to sanitize your cherries ? or boil first ?

OK, I've just bottled up after 3 weeks in the primary and the OG came all the way down to 1.006.. I've no idea why it finished so low??? Then again I suspect it could be related to some sort of mash temp issue?? I took a sample and it tastes very promising indeed, just as the OP described.. I...

I've just taken a gravity reading after 14 days and its all the way down to 1.008 , I used 05 for this brew and my OG came in pretty low at 1.056 ( I dont think my grain was crushed as well as it should be from the LHBS) I really hope its not infected.. I took a taste test and it tastes lovely...

Use some higher than normal strength household bleach.. let it soak for a few hours then rinse and rinse till the bleach scent is gone.. Worked for me.

US 05 has been known to give off flavours when fermented at higher temps 24-26 degree c range.. I liken it to a sort of nail polish taste/smell ( acetone ) I think you should try and make a small batch indoors and see how that goes. Farms can be a breeding ground for wild yeasts also.. I...

After reading through your thread I suspect that you may have some wild yeast in the area that you are brewing..Do you have any orchards or vineyards close by to where you are brewing? wild yeast can float in the air and cling to dust particles etc. Are you chilling your wort outside? I had a...

If its tropical you're looking for I'd ditch the citra and cascade and replace it with riwaka and motueka hops.. They are both from new zealand and are some of the most sought after hops by craft brewerys at the moment, due to the tropical fruit notes they impart.. I've just made an IPA with...

world war

Hi Daggers, I'm In NZ too and managed to find the naked oats from here http://www.brewshop.co.nz/golden-naked-oats.html I just stumbled upon this thread at the beginning of the week and have decided to give this recipe a go!!! The grains arrived today so just waiting on the hops . :ban...

I would have thought so too, I wonder if it was meant to be 158 F ?

OK, I've finally sourced all my ingredients for this recipe :ban: The recipe says I add 14.2 quarts of water @ 178 f 14.2 Quarts = 3.55 gallons .It then it says mash @ 158 F So do I add all the grains in @ 178 f and mix it all together till it gets to 158F then close the lid to hold @...

Well I went and ordered some M27 today after reading this reply..It's nice to know someone has made the recipe using this yeast with positive results. The "spicy/peppery " is exactly what I'm looking for also so a great big :mug: to you.. As much as I would have liked to,I just couldn't justify...

I'm trying to cut down on expenditure as the WLP 530 costs $20 bucks a pop here in New Zealand. If I do use this yeast it would take my grain and hops bill up-to a whopping $72 NZD I was thinking of using Mangrove jacks Belgian Ale yeast M-27 as I can get it for around $5-$6...

9 lbs 8 ounces German Pilsner 1.5 oz Saaz (@60 min) 0.5 Saaz (@5 min) Irish Moss - last 10 mins of boil WPL 830 German Lager Yeast 7.0 gal pre boil, 5 gal http://www.fermentarium.com/homebrewing/brewing-beer/how-to-make-stella-artois/