Recent content by aussie brewer

Thanks for the info mabrungard! i think i got it down to 5.1 with the phosphoric acid

Thanks for the replies, i ended up adding 4ml of 96%phosphoric acid

Hi brewers, i just finished the boil of a german pilsner and the cooled wort pH is about 5.3. Should i lower it to about 5? i have lactic and phosphoric acids but not sure how much to use. Cheers!

Thanks Vikeman ive got the sulfate at 70ppm and chloride at 48

Hi brewers, im getting ready to brew a german pils and im not sure what mash pH to target. What should i be aiming for? cheers!

Thanks Brewingaroundtherealm! ill get the starter going as you suggest

Hi brewers, i have some wlp830 which is a year out of date,what would be the best method for a starter? i am planning on making a 24L batch of a german pilsner. Cheers!

HI, im thinking of brewing this next week but i only have a year old wlp830, would this work with a giant starter? any alterations i should make using this yeast? cheers

cheers Dan ill take a look:mug:

Thanks for the great advice h22lude!:)

What mash pH should i aim for? cheers brewers!

Hi Brewbama, i filled the keg full of phosphoric acid solution and the transfer line then pushed it out with co2. I thought that would be enough to keep the beer from being noticably oxidised within a few months? next time ill fill the gas in tube with liquid too and the extra steps you mention!

Its difficult to describe,kind of a sweetness that wasnt there before,almost total loss of hop flavour,a real monotone dull flavour. Maybe slightly metallic?

Hi, i brewed a biscuit blond ale with no dry hops 2.5 months ago,it was brewed in a fermzilla and transferred to a liquid purged keg and lines, also purged the headspace about ten times to get some more o2 out. I left it at room temp (around 18 to 27C fluctuating) I poured a glass last night...

How does losing alot of yeast through the airlock/blow off tube in the first 4 days effect the conditing phase of the ferment? Is there still enough yeast for a complete ferment or will there insufficient yeast to properly clean up the beer? cheers!