mclamb6
Well-Known Member
It could be, but it also could be a mash pH issue.
In the above recipe, with RO water, the mash pH would still be a little high.
Was any acid used in the water, and/or gypsum?
No acid, but yes on gypsum.
It could be, but it also could be a mash pH issue.
In the above recipe, with RO water, the mash pH would still be a little high.
Was any acid used in the water, and/or gypsum?
An immersion chiller is not going to give you the fast impact cold break that a plate chiller can give you. I think it would be an interesting experiment to brew this beer and use a plate chiller on your next batch. I used a plate chiller and the wort goes in one end at 200 degrees and comes out the other end between 56 to 62 degrees, depending upon the time of year. My ground water here in Colorado is likely colder than what you have in Arizona, though. I have used a Therminator from Day 1 and have always cold crashed for a week (sometimes two) at 34 degrees...every beer has always been crystal clear. I quit using Irish Moss, Isinglas, etc.
Here's a picture post-fermentation, pre-dry hop. Not a great pic, but the beer is pretty clear (at ~71 degrees):
How long has it sat at fridge temps?
It's pH. Hang out in the brew science area and check out the stickies. Chances are all you guys need are a few ml of acid and your will beer will never be better. DL and learn a water spreadsheet, get some acid and an oral syringe. Thank me later.
House IPA 12oz hops 5.5G: 4oz @15m, 4oz 30m hopstand, 4oz dryhop, 2 weeks:
Hope the OP made progress. I don't think filtering makes much difference. I don't bother to filter out hops or break and just get it into the carboy and ferment away. It all ends up clear without the need to use gelatine.
Fost, any chance you using Conan for the IPA? Many report it is highly non-flocculant and have not figured out to clear it up.
OK rule that out. Plan to keg a US05 IPA tonight. First time I used dry yeast in forever but used chico a long time and it drops clear.
Can you vouch for the RO? Your system or store water? I had a buddy send his store bought RO water to Ward Labs and it came back worse than his tap water.
Looks to me that you are doing things right. Gotta some pesky little thing. How you predicting salt and pH?
That's interesting about the trub.
I wonder thefost, how long the dry hops sit and at what temperature? how much hops and what variety? I can't imagine even needing to filter and throw loose pellets right in the fermenter.
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