Search results

I had many of the same questions as others had. That's why I'm continuing on. I just need to start a batch with the basics and see the resultant ph and finished beer. Trial and error from here. I'm excited.

I'm not quite through the primer(page 17) yet but it really has been invaluable. I feel much better about going forward with a beer. Thanks

I appreciate the response. That all makes good sense as well. Even though sparge water will not need to be acidified, will the sparge water need minerals added? I'm still not sure when we talk about mineral additions, if we are talking about only the mash or all water. If I'm shooting for...

That doesn't seem too difficult. I have a ph meter and even though I'm not proficient with it I'm sure I can get there. I may be still over thinking this but I still have questions on how much of the water to treat. For example when you say get the calcium to 50-100ppm. Is that 50-100ppm...

I really didn't feel that I would have a hard time grasping water chemistry but I am. I'm not even sure where to begin. I have read through several forums/web sites and bru'n waters knowledge area. I just installed an RO system, Ward results forthcoming, to try and make it easy on myself...

At the start of this post I had 2 beers that were in the primary. I'm tasting both for the first time today. 1 to bottle and 1 to transfer to a secondary. At this point I cannot taste any of my off flavor in either, and best that I can remember I couldn't taste it before bottling on the last...

I plan on getting my water tested. I also thought about testing the spring water that I used tested. However there is no guarantee that the water is of the same source even if its in the same packaging. Because of that I think I may use distilled or RO water in the future and adjust from...

I guess that makes sense to me. I really didn't think that ph could make such offensive flavor in my beer. I thought it would be just more complex vs 1 note flavors. I have read its possible to get astringency but reading about that leads me to believe its a feeling more than a taste. I'm...

I just got an extract kit to help narrow my issue down. I'll be making it this weekend, but unfortunately I won't know anything for a month or more.

The stout and ipa were 1056 and the pale ale was 1968.

After several days of non-stop reading of forum posts and articles to try and pinpoint the problem I may have finally stumbled onto something wrong with my mashing process. Let me know if this could be contributing to what others have recently said in this thread on ph of my mash. Well it's...

That sounds like a good test

Oh boy I think I've used nestle, IGA, deer park, and great value. Whatever was in stock or on sale

I definitely could see the high mineral content of the first(ipa) bad beer since half water was tap but the second was 100% bottled spring water. Are you saying I should be using RO water because the spring water had high mineral content?

[

I buy from popular online stores and when I get them they go straight to the freezer until use. They smell good to me but I really don't know for sure.

Maybe the bottling bucket, bottle filler, or auto siphon is harboring bacteria. Bottling bucket is my sanitizing bucket so I never think its the problem. The auto siphon is difficult to clean well before sanitizing maybe its one of them.

I'm thinking pretty hard about changes. There has been a few but nothing consistent enough to put a finger on the problem. Went from extract, to all grain with the supplier crushing my grain, to crushing it myself now. I had an immersion chiller. During the first bad beer and now a plate...

Yeah I don't rinse after sanitizing. Just drain.

I guess it's somewhere in the phenolic, chlorophenolic, ortho chlorophenolic, medicinal. A lot is pointing to chlorine which is hard to believe. My first 6 batches had no trace of it. I did use bottled water for the mash and sparge however all sanitizing was starsan with tap water. I...