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I forget to mention that I filtered it with 1 micron sediment filter and used floating deep tube in the keg, but the result is not so clear! Any idea?

Thanks again for your responses, I kegged it after day 12 (fermented at 19.5˚C) and then crashed it around 7˚C for 12 more days and then carbonated under 35 psi for another day. The FG was about 1.020 (OG was 1.046). Also added a floating deeptube. Yesterday tasted it! Although FG is high a...

Hi, Today is the 11th day of the fermentation process. When do you recommend kegging it? I made a mistake with the ph and added so much calcium chloride and for some reason, the fermentation was so strong at 19.5 degrees celsius for the first three days!

I tested the ph meter several times. Everytime works perfect. There might be something wrong with the quality of my grains this time! I bought the same ingredients from the same factory, but fresh to repeat the same recipe. I am only concern about the health issue possibilities by drinking that...

There is something I should mention.. This time I added two new metal items in the kettle which might effect the Ph. An aluminium heating element to stablize my worth tempreture. Also added (kind of metal with chrome cover. Couldn't find the steel one) false bottom stand for the grain's bag to...

Thanks, So it's a matter of taste rather than health? Someone recommended to not drink it or at least add another 40 liter of the same recipe to this before carbonation!

Thanks for responds, I don't know why it turns so acidic. I use a hanna hi98129 ph meter and calibrated it before this brewing. I used a CaCo3 and it increased the ph when I checked it in different glass of worth , but after adding it to the mashing kettle nothing changed! I don't know any...

Why thread starters don't finish the discussion with their experience?!

Hi, I made my first smash beer last week with: 5 kg of vienna malt 20 gr of Perle hops 25L RO filtered water, TDS 10ppm, PH7 k97 yeast After adding the grains the ph dropped to 4.8 I added calcium chloride to bring it up, but nothing changed. Then added more and more (AROUND 15 gr) and didn't...

Hi, It's my first post here! Did you make the smash vienna with perle? I have a plan to make it with k97 yeast. If it turns out good, I like to try it with Nottingham as well. Smash is a good way to learn ingridients. Any hint would be great....