Recent content by YZ250

No I never measured the PH throughout the process as im halfway through a major renovation and a lot of my stuff is boxed up and stored - including my pH meter. I probably should have though.

Update - I eventually stopped getting this fault by pulling the electric elements out of my brewery and going back to a bog stock BIAB brewery, with a plastic bag. I had convinced myself the fault was wort scorching from the electric elements. The thing is - when I stopped using electric...

Well I made a beer on the weekend, and I can confirm some interesting things about my fault (mentioned several times throughout this tread)...its present after the mash, as well as the boil. Im pretty sure that it is most likely I am tasting tannins. I eventually convinced myself that the...

"Very interesting that acidulation helps already brewed beer." I couldnt believe it either. I was extremely dubious when my mate rang me up suggesting we try this. Good luck brew zombie - I have my fingers crossed for you. Report back when you have a taste.

Phosphoric acid for both adjusting the beer down and adjusting my sparge water. I think I used 1.5mls to bring 45L of sparge water down from 8.2 to 5.5 When adjusting the beers for the experiment we put 1 drop of 85% phosphoric in a glass of 200mls water, then took 1 drop of this solution...

Tasted my first beer made with adjusted sparge water (ph 5.5). There isnt any hint of the bitter, tonic water or astringent taste. Pretty sure that was my problem.

Measured the beer carbed, so it would be even higher if I degassed it...well out of range of what is reccomended. I tasted my first brew last night made with adjusted water. An english bitter that is lowly hopped to make any flaws stand out. Its as clean as a whistle.. there isnt a hint of...

OK, I may have found the problem. I tested the finished Ph of my beers and they were around 4.8 - 5.5. This is higher than what a finished beer should be (3.9 - 4.2) A friend of mine, who is an outstanding brewer, found a passage in Gordon Strongs book about adjusting ph down with food grade...

I batch sparge and have never been measuring my sparge water ph which I think may be whats causing the issue....as its over 8.0 at my house. Went to a mates last night and we measured these 5 crap beers I have. They came in at 4.8-5.5 (most around the 4.8 mark). This is way higher than what...

"So you're saying you may have an acidic residue that is being partially removed with each batch you brew?' Im hoping thats it...I soaked my entire rig in PBW (ph 11.5) and then rinsed it heavily, filled with tap water and left overnight. It tests at 8.0, and a control sample (tap water in a...

Hey Brewzombie, Do you cold crash your beers before bottling or do you bottle at 18 or 20 degrees? (celcius) The fault in mine is always more pronounced when the beer is clear, cold and carbed....however doesnt get worse or better with age (have a pale ale thats 3 or 4 months in the keg and...

Thanks for getting back to me guys.. Yooper - nothing else has changed. Ive been brewing for a few years using similar water and yeast techniques etc. I oxygenate my wort with pure 02, it doesnt seem to make a difference to the outcome. Miles - I think you might be onto something...

Hi Brew Zombie, I am having a mate over this weekend who is a member of my brewclub to see what he thinks. I might end up taking some in for further distribution to see if anyone else can pick the fault, im almost certain they will all just say astringency though. I actually have a batch...

Hey Brewzombie - I am having this precise issue. You have hit the nail on the head when you say it tastes like tonic. I was battling to describe it initially as its not exactly like astringency, but jeez its ordinary. I first noticed it when I switched from BIAB to an electric brewery about...

6 or 7 batches ago I switched to an electric brewery from my old biab setup. I guess its what you call an ebiab brewery but im not sure. Its a 50L stainless pot with 2x2200w elements in the bottom. Inside this is a custom made stainless vessel with a fine mesh bottom that holds my grain...