Search results

I have a Delta Systems 8gal ferm tank and I love it.

If you need help picking and packing let me know.

First off, let me be honest and say I am not a great judge of beer. I have tasted many examples of these styles (Pale Ale/IPA) and my own personal preferences may bias my critique here. The best way I know to give feedback would be to use the BJCP scoresheet. I have attached images of both...

Did you want critiques posted in this thread?

Volume you bottled was exactly 5 gallons? Even after trub/yeast cake loss and beer absorbed by dry hops?

Same here.

Yeast. 2 days is way too early to tell for sure on an infection but 2 days looking like that is a good indicator that you have yeast activity. RDWHAHB

Wild raspberries and blackberries are about to be available to me where I live. I fully plan on brewing up a nice saison and secondary fermenting it for a bit on a wild berry mix. I was planning on a full 5 gallon batch with 2 to 3 lbs of berries.

Thats going to be dependent upon the way your base beer finishes and your own personal tastes. However, 1 lb in one gallon of beer sounds like a lot. Maybe start with a 1/2 lb and see how that tastes after a couple weeks. You can always add more later.

I would brew a light saison with orange peel and coriander in the boil. After you finish primary, give it a healthy dose of Orange Blossom Honey and let it ferment out the sugars from that before bottling/kegging. I brewed this saison and it was by far the best beer I have brewed to date. 65%...

Raspberries are about to be in season. I've had a couple blueberry wheat ales that I have enjoyed as well.

I use Lactic Acid to acidify my mash and sparge waters for light beers. My tap water is high in bicarbonate so it's necessary to get good conversion. You'll get better conversion with your pH in proper range. As far as attenuation goes, you're really not that far off from S-05's spec'd...

New growth looks promising. Cut back all the old growth and cut back on the watering. 1st year will do better next year if you limit foliage so the plant can develop a hearty root system.

water pH will not tell you what your soil pH is. Get a soil analysis and treat as recommended after analysis.

Longer cold crash or gelatin fining. I've had really good results with gelatin fining. After primary & dry hop, cold crash 3 days. After 3 days I mix up 1 tsp of gelatin in 1/4 cup of 150°F distilled (or clean as you can get) water. Stir for 2 minutes (very important to make sure all of the...

I think once you dial in some good brewing practices your problem will go away. 1. dechlorinate with campden tabs 2. acidify mash & sparge water as needed 3. watch over-sparging

If you seem to have poor efficiency I would bet you're dealing with starch haze and chill haze. Do you do anything to dial in your mash pH? How about your grain crush and grain/water ratio?

Your meter should never read pH @ mash temperature. Never. Ever. Read at room temp only. It's the only reliable reading especially since you calibrate and store at room temps. Back to your OP, yes, your meter may be broken, but only because you used it at mash temps. Well, no, probably not...

Do not measure pH at mash temp. I repeat, DO NOT MEASURE pH AT MASH TEMP. Always cool your sample to room temp.

You might also want to check into precipitation of bicarbonate by boiling or by addition of slaked lime.