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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.

I just ordered a Malbec and Shiraz kit and I want a good peppery full bodied oak taste. Any suggestions on what I can do to achieve this? Should I secondary in some oak? If so when, how long, and how much? This is my first stab at making wine. :rockin: Thanks for your input. M

Gotta be Mine !

Chris - thanks for pointing that out. Wow ! - ya I agree I was really looking for a actual #ppm as 20ppm is acceptable in a lot of situations as ok. This was a good starting point that pug gave us though......

Nice Pug ! thanks !

Stpug, yes I agree with everything you said. I did do some research and have yet to find a PPM # for what like a "stone" IPA would have ...... anyone ?