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Thanks AJ. I'll probably try the bicarbonate and see it through to the end. My son likes sour beers so it probably won't go to waste. :) Good lessons learned here and thanks again for your help.

I'll throw out one last question on this thread. Just did a taste of last Saturdays brew and it is definatly a sour. Not seeing myself or anyone drinking this. The mash ph at mashout was 5.05 and the beer after frmentation was 4.17. Is there any way to fix this or is it a done deal?

Thanks so much to all of you for the information and lesson behind all this. This is really my first attempt with water adjustment and using a PH meter so I'm chalking this up to in-experience. I'm pretty sure about the calibration and use of the meter. I believe it had more to do with...

Thanks for the response. Yeah the acid malt and Lactic do the same thing, but the lactic can have taste implications if used in high doses. Im reasoning that the acid malt will allow me to use less Lactic to get to where I need to be. My dark ales are good but I want to be able to brew the...

Hi all, I brewed an IPA last weekend. My water PH is 7.9 and alkalinity is 172. Disolved solids are high too. My lighter colored beers always have a very astringent bitterness to the point of being un-drinkable. I'm no sparge brewing in a bag so the water to grain ratio is always high...

Just wanted to report back on this old string. The brown Ale II was so worried about fermented nicely and tastes good. Little if any of the astringent bitterness I had in previous brews. Guessing the Aciduated and dark malts in the recipe brought the mash PH down to a reasonable level. It...

Thanks everyone for these helpful insights. I can see there is really not enought info. to sort this out. I'll get a full water analysis and brew with RO in the meantime. Keeping my fingers crossed on the brown ale. Any hints on a reliable PH meter that adjusts for temp? Again, thanks so...

Hi all. Relatively new to all grain brewing, I am brewing on a new BIAB system lately and the first attempts with std. APA's all came out with a tart, astringant bitterness. So much so 2 out of 3 batches were un-drinkable. Water test shows my well water tested PH at 8.6. Thinking that...

Sorry about that last post. Rotated the pic now.

My e-keggle, BIAB, HERMS system undergoing water test. Meant to age an Imperial stout in those barrels at one time, but never got around to it. Kind of like the way they look in my wooden sculpture. I suppose one of these days I'll get around to building some legs.

Many of you here let the IC sit on top of the element. Do you do this while the element is on during the boil? Since I'm a creature of habit, I adhere to the 15 minute policy to sanitize the chiller. It never did me wrong. Is there any problem if the chiller touches the element when it's on?

I called Johnson Control and they told me that the A-419 is OK for 15 amps. I have a similar arrangement with two 1500 watt elements on two seperate circuits. One is just on/off, the other is controlled with the A410. I use both to bring up to mash temp. Then the A419 controls your mash temp...

You could drill a new hole close to the bottom and move the element down where it should be. Then use a solder on a weldless TC ferrel for the existing hole and cap it with a plate. https://www.brewhardware.com/product_p/tc2rsf.htm That hole could also be used for another purpose later on...

I use a Tee on the outlet with my dial thermometer inserted. The wert flows over the probe and is very accurate. You could use your temp probe in a similar way. I also use a 15" thermowell through the keggle lid that goes directly into the mash. Inkbird probe goes into the well for a direct...

Very nice system and very informative. I take it you are circulating through the grain bed. Are you just using the hose, or is there some kind of a sparge arm under that lid? Also are you using a false bottom of any kind? How do you keep the bag and weight of the grain off the heating element?