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Probably then best to avoid huh - i appreciate this

haha..funny you mentioned it...I walked into the brewhouse a minute ago and a bottle of betadine was staring me in the face. I use it from time to time, however not as frequently as i would like. Guess i've gotten used to the foam of starsan something about it makes me feel like the surface is...

Appreciate the input - guess i'll use it to clean things around the brewhouse - its free after all i can also get PAA, but starsan is looking like the way to go. Glad that wait time on impulsivity leads to interesting info

Thanks Looks like the link you sent me underscores the issues i've been having with Starsan...i swear it seems like there is a wierd shortage happening I did manage to order online though

true - so does StarSan if I recall, its not on the data sheet, but maybe the bottle (?). I think in generally its good practice to not consume sanitizers ;) all cheekiness aside, I specifically asked about that and the rep said it was fine if the solution was mixed properly. That being said...

Good to know - you've used it before? thanks for the quote — headless and medicine-like beer doesn't sound tasty - guess i'll wait for my starsan

So, my LBS has been out of stock of starsan for awhile with a new shipment coming in a "couple of weeks", and while i'm waiting around for an online delivery, a friend of mine offered up some 22 Multi-quat sanitizer - stuff they have been using for restaurant sanitization etc. I did some...

Wow - Didn't know the bottles would be effected also Luckily, I use different bottles for botting saisons - I only use the Steinie (Duvel style) for saisons - so they would be easily to tell apart. might have to introduce new steps into my cleaning process

interesting - I did actually! I had read about this prior, but didn't actually give it much thought. Having said that, i did bleach bombed my 4L starter jar and let it soak in boiling water for about 20 min or so - I did not do the same with the fermentors. I don't recall if any any of the ones...

Dang - thats what I was afraid of as I know my math isn't off — but I reckin the beer might be I didn't notice anything off about the beer; no off flavors, infections...etc..all seemed normal all signs pointed to normal fermenation, although i did finish at 1.005 (expecting 1.010) but I hardly...

I know the rule of thumb tends to be about 113grams (4oz) of dexrtrose to carb up about 20L(5g of beer), however, how much water are you using? Normally, I prime 20L with about 56grams (2oz) of dextrose to about 473ml (2 cups) of water regardless of style as i'm not a fan of overly carbed beer...

I appreciate that, thats the way I was leaning - I do have some kegs to spare, so i might keg a batch and dump the rest. I just hate dumping beer, so annoying and a waste of time and money - but i guess that the life we sign-up for.

As i've mentioned, I haven't been measuring the PH religiously as in years past. I stopped doing so a while back when my pH (for whatever I brewed) was always 5.2, so I got lazy with it and stopped doing so. When I did measure it, it was at mash temp (151-154 F range) and would do so during...

you think i could be yeast related? I did make a 4L starter - the yeast was on the old side but i've never had a problem with pitching old/rehyrdated yeast. Come to think of it, when i was making a starter and cooling it down in the sink a chunk of ice fell in and I fished it out - but i didn't...

OG was 1.048 and i used Lallemand west coast with a 4L starter No acid or additives into the mash - when i used to test the mash it clocked in at 5.2 regularly. I'll start testing the PH again I've done decoctions before with no problems, but i think this is slightly different as a decoction...

interesting read My grind size hasn't changed, so i'm chalking it up to adding direct flame to the mashtun and sparging to high. The question is wether to dump the beer or not - will this go away with time?

No - worries, i knew what you meant

Right - that makes sense (the hot/low extraction). Its defineily a noticable change - i've never tasted this in any of by beers - it honestly taste like wet rice hulls. I don't know the ph of the mash or the alkalinity of the sparge water - but can only assume 5.2 as when i used to test the mash...

I don't think i scorched the grains as i was definitely conscious of that and stirred as needed - how would it be different, in what way? Ph doesn't drop naturally, and if thats the case, i'm not sure what could have caused that..."Astringency from grains when sparging is more commonly the...

This is a first for me I was checking the gravity of a blonde ale that I made about a week ago, and gave it a taste, well its borderline gross. It almost tastes like uncrushed grain and grass/hay - astringent. I did a little research and compared it to my process for this brew session, and i...