Recent content by hawkeyes

Hello, I was brewing BIAB today and accidentally got to 175 degrees for mash out temp. I added cold water to get it down over about 5 minutes. Should I be concerned? I did check my pH after mash out and it was 5.57. It was 5.46 during the mash.

Hello, I brewed a ESB and forced carbonated by shaking method 1 week ago. A couple days after I forced carbonated I noticed a slight metallic taste, tingling sensation on my tongue. One week later the beer is tasting good/not green but still has this metallic aftertaste that lingers. This...

It could be a Lawnmower IPA!

After I added the water I did aerate the wort for few minutes. I took a sample and tested with a hydrometer.

I plan on dry hopping 3 oz of hops. The target IBU is 71.9 IBU. I was in beersmith and changed my volume to 6 gallon to see where everything would be at. The IBU's dropped down to 66 IBU. So it will still be hoppy.

Do you think it would be more like a Pale Ale vs. a IPA?

I brewed a IPA today and everything was going great. I was short about .25 gallons and added some water. I started shaking bucket and the lid was not on all the way. I ended up spilling some wort. I didn't think it was too much so I added a bit more water. I could not tell where the line of the...

Thanks for the tip, I will save the lime for when I need to add alkalinity to reach the right mash pH. Do you think I should aim for 300 ppm of Sulfate like Bru'n water has for the profile? Or go lower?

Thanks for the reply! It looks like I don't have enough calcium. It's around 110 - 120 ppm and I would need to add Pickling Lime to get it up to 140 ppm. I can adjust my pH with acidulated malt.

Hello, I plan on making a IPA and will be using the Pale Ale Profile. I will be using RO water, is there any need to add Bicarbonates to match the profile? According to Bru'n Water, I am at 5.4 pH without adding acidulated malt. If I match the profile and add bicarbonates my pH goes up to 5.6...

Hello, I brewed an All Grain Amber and just kegged it a few days ago. Now that it's carbonated it smells exactly like fresh pumpkin. I know this is Acetaldehyde, is there anything I can do? Would aging help? If so, should I take the keg out of my keezer and let it age warm?

I think you are right RM-MN. I checked the beer again to test for Diacetyl. I do not smell vinegar anymore.

I brewed a ESB and used Wyeast 1968 London ESB. After 6 days in fermentation I checked the gravity (because I need to do D-Rest). I noticed a Slight vinegar/cider aroma, I tasted the sample and I didn't taste vinegar. Is this a part of Acetaldehyde? Or is a slight vinegar smell a bad sign?

I plan on brewing a Cream Ale using No Sparge method. I am using Bru' N Water, and I can't get the pH of the mash down to 5.4 with just 3% of Acidulated Malt. With 3% I get 5.5. Is it OK to also add Lactic Acid too? Or should I just add only the lactic acid? I am using RO water with additives...

I have never tested the RO water with a TDS meter. I wish I had a pH meter so I can check the pH levels of the mash and sparge. I don’t have a refractometer to check the brix but doesn't the temperature of the wort effect the outcome on a hydrometer? My Saison got down to about 1.004 until it...