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Just going to have to see then :) thanks for all the help

Thanks for the reply aj any idea what caused the stout to turn out astringent. Is it possible the water is to blame or more likely just an infection if was for my father and he let it sit in primary for two months . I reckon I'm gonna try it anyway especially for the pilsner since the low...

I did the salifert test on the spring water and there is next to zero alkalinity and zero magnesium present. The bottle water isn't available and I can't get more ro water would it be a bad idea to try the spring water along side the ro water and see what happens. I've brewed with it once before...

So I reckon I'm going to use some bottled water that my friends on the Irish homebrew forum have been using with some success in brewing pilsner to add the extra 15 litres . I'll have to check the mineral content first but some of the guys are brewing good beer using it. I'll have to do my...

I reckon I'm going to try the 9 to 1 dilution if I can. The trouble is the nearest source is 40 minute drive and I've no car so I'm relying on lifts and it doesn't look likely very soon. But there is a spring locally which isn't far from the top of the hill so I'm going to try that and test the...

Okay so the mg test is out of date by a year I'll have to return it that probably is the reason. I forgot to mention that I also picked up 20 litres of RO water to use for the pilsner. Any idea what the ratio should be. I have crs and gypsum if additions need to be made alongside the ro water...

So I bought the tests and he only had alkalinity and magnesium in stock. I got 182 from the alkalinity and observed no color change from the magnesium which has me stumped

Thanks mabrungard I'm getting the salifert kits today and I'm going to test all three to see where I am. Regarding the pilsner if I treat with crs to remove alkalinity will my chloride and sulphates be out of sync as I've read treating with crs has an effect on these minerals and the ratio need...

ive ingredients for a pilsner sitting in the cupboard and im hoping to brew it soon but before i do i want to get my water sorted. my options so far seem to be send some water off to murphys and get it tested and get advice tailored to my report. its only a moment in time though, still worth it...

thanks a lot ajdelange, im going to take your advice for the 2/3 i think its a better starting point

cheers ajdelange, the reason im using acid sauermalz is because in another thread it was recommended for that sour taste in guinness which i like and due to its affect on ph i thought sure why not kill two birds with one stone sorry but just to clarify are you saying to use two thirds of the...

thanks wayneh thats exactly what im after something smooth and crisp like you say i wired up my stc 1000 yesterday and it seems to be working well so hopefully the temps will be right and ill get what im after

thanks for the replies guys, im ordering my grains today and first thing ill do is throw in a ph meter no sense in not having one if i going to be doing all-grain heres the grain bill in full 64.9 6.00 lbs. Pale Malt(2-row) Great Britain 1.038 3 10.8 1.00 lbs. Roasted Barley Great Britain...

hello everyone im paddy and im from ireland and im doing my first all-grain this week. im doing a dry irish stout since i drink guinness when im out. ive a good few kits and a couple of partial mashes under my belt and feeling reasonable confident except when it comes to water. heres some...

liking the dme idea reckon that would be nice done have any other info unfortunately but i imagine it is a pale lager around 4.5% from what ive seen in other threads

hey guys i think acid malt is used to get that sour taste in guinness im actually going trying it in an irish stout next week. i love my stout and drink guinness in my local (county limerick man here) and id love something to drink as a session beer that tastes similar or better to be honest...

ok so i have a youngs lager kit that i would like to do something extra with. having just acquired a fridge and a temperature controller, im thinking about getting a lager yeast (wyeast munich? thoughts here would be greatly appreciated) and dry hopping some hallertau just to spice things up...

thanks for the replies guys, uniondr at the moment i have no thermometer or hops hence the cold steep. i just recieved my package today and all i have is choco malt and caramel the coopers can and 4 lbs dextrose 1lb of spraymalt and 1lb of maltodexterin but as the man says theres no point doing...

thanks herbie, the reason im using so much is because im cold steeping the grain but maybe it would be no harm to half the amounts and see how it goes. at least that way there is less chance of ruining the batch

ok so im on my third extract brew and really happy with both previous brews but im looking to spice it up a little with some specialty malts so heres the recipe and id really appreciate any tips you guys have for me can of coopers dark ale 1lb of maltodexterin 1lb of light dry spraymalt...