Recent content by ABV Motleybrew

I both love and hate hazy ipas. I hate them because I think purposefully making beer hazy is totally pointless, but on the other hand, hoppy hazy ipas are so easy and so forgiving to make that they're getting more people into homebrewing which is a reallygood thing. But then to add to this, it...

Thanks for the suggestion, but yeah I decant all the 'supernatant' and just pitch the slurry. I did once pitch the whole thing but then stupidly oxygenated the wort with 5ltrs of 'beer's in it, then I realised what I'd done and panicked for 2 months that it would be oxidized, in the end it...

I've been experimenting with pressure fermentation using my fermzilla, done different temps from 12-18c (53-63f) and at different pressure from 15-30 PSI. I've not really noticed a difference with different temps or pressures, they all seen to produce decent beer, which I suppose supports the...

Interesting, i've only really learnt the term sulphate to chloride ratio in the past 12 months in my attemps to improve my lager. I have noticed some of my pilsners can be a bit harsh on the bitterness so I'm happy to take this on board. Infact i used to use spring water which was about 40...

Beer that you buy in a store, ie made by a professional brewery.

This is great info thanks, I think maybe i'm settimg bar too high with my home brew equiptment, my lagers are nice beers but maybe comparing them to beer from 200 year old german breweries is a bit unrealistic. Just to answer your questions, I'm using RO water but I'll definatley reduce the...

I thought you needed a touch more sulphate to accentuate the hops?? would not adding sulphate just make it more malty? Also with regard to hot side aeration, i've not really looked into this being theissue too much as i dont think i introduce much if any oxygen, I dont boil too vigorously, i...

Thanks, I've not bothered withpitch calculators but i always make 5ltr starters on a stir plate so I should hopefully be pitching enough yeast.

Thanks for the advice everyone, heres what I think I'll do for my next batch. Bohemian pilsner 19ltr Target SG 1.050 iBU 28 RO water, keep the chloride to sulphate balanced at around 60ppm and reduce the calcium to 40ppm. I'm gonna to use 100% weyermann barke and for yeast I'm going to try...

I've never mashed that low, normally get an FG of 1.008 - 1.012 depending on mash temp. I use RO water and mash at 5.2PH My water profile Calcium 52ppm Magnesium 10ppm Sodium 9ppm Chloride 52ppm Sulphate 92ppm Bicarbonate 31ppm

Thanks, I dont have issues with cold side oxidation as I pressure ferment and close transfer, I have though been persisting with s-23 quite a bit so I'll knock that on the head. In fact I've been using allot of dry yeast and and a few wyeast strains that I think might be more malt forward, that...

Thanks, I had recently read about fermenting super cold and not raising for Diacetyl rest, I've always done a D.R. so I'm willing to give this a go. I've not tried 2042 but my homebrew supplier has it in stock so I'll give that a go also cheers!

I use RO water and adjust with gypsum, cal chloride and epsom, I use about 50 ppm chloride to 90 sulphate. Yeast I've tried 34/70, s-23 and wyeast 2026. I mash 60 minutes and can hold the temp without issue, I've tried 64c/147f to 68c/154f and everything in between, I generally dont lose any...

Definitely not oxygen as I've been doing pressure fermenting and closed transfers to kegs for the past 12 months. I've read loads on how the German brewers make their lagers, maybe that's just it and it's not possible to replicate on a home brew level. Lucky enough I have a local shop that...

Sorry for the long post. I've been brewing for 15 years, I can make IPA, APA, wiessbier, belgian ales, kettle sours, stouts, bitters, saisons etc etc pretty much always as good as and often better than shop bought beer. BUT, I cannot for the life of me make a good lager! I've been trying for...