Not sure what salts were added I know there was some gypsum calcium chloride epsome salt he used bruin water with a balanced light beer profile to get his ph correct
So my brew partner recently bought a DI filter system so we could transition from Poland springs to DI water. He recently Brewed our flagship award winning DIPA and failed miserably. It was off flavor and much thinner mouthfeel. Just not amazing like we r used to. Just wondering what to start...
Thanks a lot keg head this is great info the only thing that sucks is now we won't be able to try it until the competition all well we always have a backup plan
So we just recently poured out DIPA at a brew fest as part of the home brew comp. We had a small jockey box that had major foam issues so we had to pour out of pitchers as a back up plan. It worked but killed our aroma. We killed it at the fest and came in 5th but I can't help thinking if the...
So we were wondering if we were adding our brewing salts at the right time and if it even matters. We have had great results with our IPAs. We took a gold in Virginia with our DIPA. So we r using ph stabilizer in our mash to achieve 5.2 and adding our salts to the wort after the sparge before...
I was thinking of dry hopping in one keg and then transferring to another keg to force carb the beer. Right now we have a zero oxygen transfer system from primary to a co2 purged keg which we r dry hopping in. Also we r rousing the dry hops in the keg with blasts of co2.
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