Search results

I have had no issue with the smell, and I brew inside my condo unit. However, I brew next to a sink which conveniently allows my condenser hose to drop straight into the drain, as opposed to a bucket that collects the water.

UPDATE. Sort of. I'm leaning towards gelatinization as being the culprit. Made a saison recently and had improved results. Heated my strike water to 113° and rested WITHOUT recirculation or heat. I accidentally added all my strike water for this step (I meant to use boiled water additions til...

UPDATE. I ran a water test. Had some leftover distilled water (2 open and 1 closed) and decided to put it in the BK. I voided using the mash tun because my mash pH always appears accurate, and I didn't have time to complete this. I tested my water before going into the BK. Two opened...

I have not tried to measure the pH of my water before and after it enters my kettles. In the meantime, should I try this on it's own since I will not be brewing for a bit? It was suggested earlier in the thread that "you won't be able to get a reliable reading by itself" of distilled water...

Tonight I had the chance to check the probe in buffer solutions again to make sure the probe isn't faulty. The solutions read as follows: 7.01 buffer reading as 7.00/01 4.01 buffer reading as 3.99/4.00 This has been 3 days since brew day, when I recalibrated. The mystery lives on.

I did not recheck after taking either the mash or post boil samples. But after recalibration, I rinsed and put them back in 7.01 and 4.01 to verify they read correctly. My mash sample was taken within 10 to 15 minutes after this. Post boil reading was obviously way down the line---three hours...

I brewed a Belgian Saison 2 days ago!

Mash samples are around 80. Post boil sample was 69.

I did not measure my sparge water pH. It's just distilled water. But I am treating it with some gypsum, calcium chloride, epsom salt, and canning salt. Perhaps I'll test this next time as you suggest. I did stop sanitizing hot side, recently. I'll give this a shot too. One other factor is, my...

For the Kolsch (first post), 15 minutes into the first step. I do this for all brews except for step mashes than start below 131. For the Saison, I do a step mash and I take the measurement later than usual. I do a ferulic acid rest for 15 minutes and then bump to 131. When I got to 131, I took...

UPDATE. I added 2ml of lactic acid to this before fermentation cause I figured why not if I'm going to toss it. Post fermentation pH hit 4.5 which is normal, but with the caveat of how it got there. Beer tastes good and seems to be in good shape. Brewed a saison today and followed the proper...

Funny you mention this. I have also tried a free rise method. I had a Belgian ale that this yeast was pitched at 68 and free rose to 82 F within 24 hours. I tried to hold it so the yeast wouldn't drop out. I still didn't get the Belgiany characteristics. I wasn't comfortable with the beer rising...

My buddy actually ferments this yeast that hot---somewhere between 74 and 78 F. The first time he did it by accident, and laziness, but was so happy with the result that he only ferments his kolsch this way. I remember it being a bit sweeter but people seemed to enjoy it. Personally, I like my...

I've always stuck to Pils, Pale and candi syrup for my Belgian style recipes but have always come up short in the Belgian phenolics even though I'm pitching at 68 and bringing it up to 84 within 7-9 days. I've even open fermented for the first 2-3 days of this. My go to strain is either Wyeast...

I'm not too familiar with colmatori, but I know with standard 3-piece airlocks, oxygen will pass back through the water in the airlock when you cold crash. These looks like they fuction similarly, but I couldn't say for sure that it can allow air back in with a pressure drop. Someone correct me...

I use a similar device to this, from Bobby and Brewhardware: https://www.brewhardware.com/product_p/ccguardianv3.htm Their cold crash guardian is great if you don't have time to DIY. This is set up to work with a gas post.

Yep, I ran to the store that day and bought new yeast. Dumped the vinegary stuff down the drain. @RM-MN after fermenting hot---upwards of 84 (gradual rise)---I lager the beer after terminal gravity for 4-6 weeks. Aside from most of the yeast being dropped out of suspension via lagering, I'd...

Hahaha, I try to do it every batch because I make a lot of small tweaks here and there. And my hop amounts change every batch due to AA% of the inventory at my LHBS. Since my water is from scratch, hypothetically once I dial everything in, I may not need to do it every batch. But had I not...

Maybe I should rinse my sample vessels with distilled water a couple times to be on the safe side, moving forward.

Yeah this is basically the process I use, except I made the mistake of using cleaning solution instead of distilled water on this particular brew day.