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I ran into this problem last week: I start my mash, wait 10 min, then pull a sample to check the pH, however its 150deg so i put it into the freezer to get it to room temp asap; 15 minits later i see that im too high and add some acid; i pull another sample after mixing but again this takes...

Does anyone know what the ballpark pH range should be for finished, uncarbonated beer? Beer that is done fermenting and about to be kegged? I did some searching but couldn't locate anything concrete Thanks!

I'm attempting to brew a saison this weekend. Here is my current water profile: pH 8.7 Bicarb 36.6 Ca 11 Cl 8.4 Mg 3.7 Na 13 SO4 15 Hardness (as CaCO3) 42 And here is what I am (hoping to...

i (had hoped to) brew a giant weizenbock today; my target OG was 1.150 my actual OG was 1.070 ph was spot on, crush, everything standard. the only issue I had was when doughing in, i over shot my water temp (i had alot of grain so erred on the higher side); brought my mash water temp up to...

I brewed a hefe last sunday; OG 1.064, pitched a 2L starter of WLP300 @65F i keep the fermenter in one of those black insulating beer jackets with ice wayer bottles. ive been monitoring the temp pretty closely. it gotup to 68 maybe the first day but has been hovering around 64-66 since today...

why doesnt wine have an "alcoholic taste" as 12%+? I just brewed an 11% weizenbock and it doesnt taste fusel (like some of my past brews) but the alcohol is definitely there what covers this taste/flavor in wines or similar ABV beers? is it the sugar/sweetness that masks it?

I just finished brewing a nice hefe, and I ended up with a perfect 5.5 gallons post-boil I cooled it down to 68 and began pouring into my fermentor, through a coarse kitchen strainer. I got towards the bottom, and noticed the protein/trub/sludge was starting to creep in. Rather than just let...

I have been getting low efficiency's lately (brewhouse and conversion) Heres's what I have fixed/controlled for so far: -maintaining solid and lengthy mash time/temp (maybe 150 solid for 75 min) -2x sparges of 2 galls each with ultravigerous stiring crushing grains 3x at the LHBS making...

I hear alot about how high fermentation temps produce higher/fusel tasting alcohols. I assume this means longer chain alcohols (propanol butanol?) but I havent seen or cant find any evidence for this does anyone know of any papers showing this is the case, or can link any mechanisms I can see...

I recently brewed a weisenbock OG 1.088 I fermented at ~60F for 1 week in my fridge, removed it, SG was 1.050 instead of puting it back in the fridge i let it rip at RT (72F) 1 week later im at 1.019 which is right on the money; I tasted it and it had strong solvent like flavors that made it...

I recently did a brew and my mash pH was high, like >6.0 (don't know exact I only had pH paper) My question is, whats the best way to get it into the good range (~5.3?) I can get my hands on some conc. HCl, is it okay to just add that to bring the pH down, or what are the most common...

In a recent batch sparge I did, I tried to target my sparge temp to 170 degrees. However, I messed u a little and it ended u being 158 deg. So I soaked and stirred for 15-minutes, collected and went on with my brew. But it got me thinking: Wouldn't the temperature of the batch sparge be...

Hi, this is my first full batch of beer (5.25 gal) so I have a couple questions: Here is my grain bill: 10 lb german pilsner 1.5 lb golden promise 2 lb honey malt 0.5 accidulated malt • Here is the yeast I used: WLP300 and WLP099 combined in a 2L starter at 1.040 with oxygen and yeast...

How do I measure reaction completion? For instance, I start fermenting with an OG of 1.096; how do I know what Im expecting it to finish at? How will I know when its x% converted to alcohol when I dont know what the final number is? What is the final number, and what does it depend on...

Hi guys; just finished my first real brew, and my efficiency was much lower than anticipated. Here's a detail of my protocol.... 14.75lbs grain, at 1.25q/lb; -Heated up 4.5 gallons of water to 175F; added to my 10 gallon home depot MLT. -Overshot mash temp to 163F -added ice and a small...

Hi this is my first post, sorry if this is the wrong forum for this. I'm brewing the la fin du monde clone at the bottom here http://www.tastybrew.com/forum/thread/31325 The ABV comes to 9%; I want the same beer only at 11%. Heres what my plan is so far, any input would be great as i'm...