Recent content by bnert

Yes, I did that. Even before boil, everything that was touching the wort went through star san first (I've had batches go bad, so was a bit paranoid for this brew).

To everyone on this thread, thank you so much for you input! Much appreciated for your willingness to help a newbie out.

That is some great info, thank you. I'll check those out, since my muni does send out a water quality report regularly, it may help.

Yes, should I have also used PBW?

Thanks for the insight!

Unfortunately, my municipal water has noticeable chlorine additions, hence why I went with RO. I will definitely read up on mash ph/minerals. Do you have a recommended resource to get started w/ water chemistry?

Interesting points, thank you! Given your description of hop burn/astringency, that may be what is going on. Thanks for the comparison I'll take that into consideration for next brew.

Hop schedule was 2oz at flameout, 14oz at yeast pitch.

No hops in the boil, only on flame out and before pitching yeast.

I didn't mess with the water chemistry, just used stock RO water. Haven't had time to learn about how pH affects beers/beer styles, nor funds to get a pH meter. Is this something you think is important to learn early on?

Will do, and good to know.

Good question! It is not, there isn't any citrus really. It is more a general sour taste, with some yeast bite (I think) underneath.

Hello! Was attempting to brew an IPA/NEIPA for the first time, and it turned out waaaaay different than I was expecting. Instead of slightly sweet w/ grapefruit/citrus hop notes, I have sour + bitter (haze is there though!). BOM: - 7.7 Gallons of RO water - 16oz Cascade Hops - 6.6 lbs of 2 Row...