Recent content by oasisbliss

Ok that helps. I did add about 15oz of hops total for a 10 gallon batch. Could it be the hops giving the slight salty backend? Cascade/ctz/simcoe/centennial/amarillo/citra/chinook . . . .

I do add about 10 cap fulls of phosphoric acid 10% to my 10 gallons of mash water. Could that do it? Otherwise pretty straight forward recipe with filtered water.

Hello all, I just did an IPA that is really good. I do sense a slight salty back end on the beer. Anyone know what attributes to this? It is not bad just curious what is responsible for this flavor.

Thanks !

where did you get this screen? I like it.

Wow so much great info everyone! - thank you this will help me a lot.

Hello all, I am going to move into 10 gallon batches and need to get a new mash tun. I am thinking of doing a 70qt coleman with round false bottom. Anyone had good luck with this setup? see picture for example.

that is what I was thinking as well 64-66 thanks M

What is the ferm temp on this one ?

In !

let's roll

in

Ok

Im in

Ok Hop Thanks - Can you tell me how many? when to add and how long? Also is 6 months generally long enough to age on reds ? thanks again this is my first time making wine. Can' wait should be great.