If I'm making a Porter or pale ale, 1 tsp. for 5 gal. works well. I made a Stout which had issues (finished high)--should have at least added the gypsum for the calcium, but probably would have benefited from a touch of bicarbonate or lime.
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My hat is off to anyone who can make (drinkable) beer from grass! My mom's Uncle used to make wine, but it tasted like Thunderbird. He probably enjoyed it; not sure anyone else did.
I agree that it should be enjoyable! Yes, it should taste good, but if you are going to make beer, the obvious questions are "why does it taste good?" and "what would make it better?" at that point, you are into analysis!
Good replies here--i think that the high-ish mash temp and the high proportion of Crystal malt are probably the cause. However, don't be discouraged--it might be great. Don't worry too much about the numbers. Brulosophy X-beeriments have shown that people can't tell the difference between a 5%...
I don't think you're supposed to put boiling water (212F) in that type of cooler. Probably cools pretty quickly, though. Not really necessary to sanitize mash vessel. Clean & rinse well.
I had a dubbel that finished high, I added some alpha amylase and let it ferment for a while, bottled when I thought it was done. The problem is that it keeps going, slowly. Ended up with gushers, and I think it tasted better when it was sweet. It took away a lot of the maltiness. I bet if you...