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Same thing started happening to me all of a sudden a few years ago. Had produced plenty good batches of pales, saisons, etc that were light in color then all of a sudden a bunch of batches in a row tasted great at bottling but went 100% terribly oxidized after only a week or two bottle...

I've been wanting to use Seaworth Single Fin Sludge cold brew ... and I'm thinking about 1/2-1 Cup for a 2.5 gallon batch based on earlier research of people making their own cold brew concentrates. Seaworth is definitely a concentrate, but I was never able to find if Stumptown was...

Curious to know how it turns out with this grain bill. Just made my first Kolsch w/ WLP029, Pilsner 90%, Wheat 10% and Hallertau. Was freaking amazing.

Long story short- Clarity Ferm! I was getting ready to brew a Kolsch for the first time. As a BIAB brewer without any filtering or post-fermentation fining, my beers generally take an extra 2-3 weeks in the fridge post-carbonation to "clean" themselves up. I think it's the polyphenols and...

I tried to do some searching regarding this topic, but came up empty. Listening to a podcast yesterday on a pretty routine dry hop technique used in commercial breweries- that is, to blow some CO2 into the tank from the bottom to blow the hops back up into solution, increasing the contact...

6-packs have always been a seasonal offering, whereas they started up the quarts as their year round version of it. I don't know if they have changed that for the upcoming year, but that's what the deal was last year since they introduced the quarts.

This EXACTLY. I just got back into brewing after a little hiatus, first 2 batches were fantastic, the second two, TERRIBLE. Major oxidation. What did I do differently? I cold crashed. Lots of suckback, of course. Granted, my batches were 3 gallons in a 6 gallon carboy, so there was A LOT of...

You guys were very right, when plugging all this info into Bru'n Water, my pH would be down around 5.2 @ RT (0.3 lower than what EZ Water said). So I'm decreasing the Cl And SO3 a bit and adding in a bit of Sodium Bicarb plus a little Chalk to the mash to boost my Calcium level (and RA, without...

Thank you guys, I'll probably start playing around with Bru'n Water then which I already had downloaded anyway. And appreciate the recommendation to lower the minerals. Will give that a try! Thanks

I'm brewing a small batch of robust porter (2'ish gallons)... if I plug my grist into E-Z water calculator, with no salt additions of any kind, it gives me a room temp mash pH of 5.63 (references optimal as being between 5.4-5.6). This is using plain old distilled water. The grist is: 4.75...

So this is one of the weirdest things I've encountered yet in brewing. I'm finally getting around to dumping every bottle as they don't taste very good to me- that super old stale beer flavor. So I'm dumping out all these beers with a gross brownish color, and then I start dumping one that looks...

I recently brewed an IPA using honey malt. Background, the last decade of my life has consisted of drinking dry, light, hoppy as hell So-Cal IPA's from Pizza Port, Alpine, Societe, Ballast etc etc. So those are what my favorite types of beers are. The reason I used honey malt is because...

I recently had a batch of saison show major oxidation from the first bottle I uncapped after 3 weeks of bottle conditioning. Between that first bottle (which was just somewhat oxidized), and all the rest I've uncapped up to 3 weeks later, its gotten way worse. It has turned the beer probably...

I also brewed a saison with 3711 a couple months ago. I hopped it with 1.5oz of Motueka hops (described as lemon, lime, tropical) over the last 10/5/0 min. It was a 3 gallon batch. The inital flavor was disappointing if you thought you would get a dupont flavor, or super earthy.... it was more...

UPDATE: Last night, after 24 hours, it looked like the bottles with gelatin had a much larger sediment sinking towards the bottom, about half way down by then. Still hard to tell overall but will look at them when I get home tonight, that will have been 2 full days of gelatin while in the...

Wasnt completely happy with the flavor so I decided to experiment on a few bottles on a whim. Also this batch was more or less identical to a Saison I just brewed with Wyeast 3711... that eventually cleared up fairly nice (though I used some oats and wheat, so still some fair haze), and...

I will report back in a few days with results

I have a batch of dry hopped Saison with 565 that had bottle conditioned for 2 weeks. I'm pretty sure I overcarb'd them so the one I just stuck in the fridge 2 days ago to test out appeared fully carb'd on the high end today. So anyway, it was pretty cloudy and even though it had only been in...

thanks for the replys, will just be picking up the buffer solutions next time I'm at the homebrew shop :)

Hey all, I have a crappy little pH pen meter (well, it seems to work ok for me), but I want to check its calibration since I haven't checked in a few months. Before I have to run out and buy actual test solutions/salts, or order online, is there a way to use DI water and either StarSan or 88%...