Recent content by bodkincreek

Thank you for the input. At the time, i figured the bottom and top would be a good way to represent the mash pH but now that I think about it, you're right. I should have pulled from the middle of the mash. I'll download the more recent version. Is there another water chemistry resource that i...

I like to think I stirred the mash very well to get rid of any dough balls and to fully saturate the grains. The mash was 1.5qts per pound of grain.

The batch size was 6.5 gallons into the fermenter. I did a fly sparge. One pH meter was brand new, the other was lightly used. I calibrated the pH meters using the 7.01 and 4.01 calibrating solutions that are provided with the meter. Both read 6.5pH. I'm using Bru'n Water version 1.18a. I...

Hey guys, This past weekend, i tried my hand at adjusting the water chemistry and pH of my beer. I'm not exactly well versed in water chemistry and adjustment of pH, but I thought I had a general grasp of the basics. I followed the recipe for the Hoppy Session Wheat Beer in the link below. I...

Welp, good news. Just tapped the Orange Pale Ale this weekend and the beer wasn't dark or astringent. I still have a slight grassy flavor but that could have been a product of the amount of hops used to dry hop (2oz), the length I dry hopped (7 days) and maybe due to the temp I dry hopped at...

I've been using municipal tap water from the faucet that is unfiltered. I guess I could be over sparging? Most of the time, I don't hit my target OG. My efficiency is usually around 60-65%. I always seem to hit my volumes pretty closely. Right now, I have the orange pale ale that I brewed...

I guess I'll look into getting a PH meter and reading on mash PH.

Well, any types of beers that have alot of hop additions or dry hopping have the off flavor. I made sweet stout that didn't have any dryness or weird flavors at all. I usually sparge with 170 degree water and usually takes about 20-30 mins to sparge. As for trub separation, when I transfer from...

Started out dry hopping for 7 days, then backed off to 5 days then to 3 days thinking that maybe the length of dry hopping was the problem. I usually dry hop in a cheese Cloth to help minimize the mess in the fermenter. In regards to dryness I mean taste wise. It leaves you're mouth feeling...

Hey guys. I'm relatively new to brewing. I've only been brewing about 2 years or so and I'm having some major issues with off flavors in the IPA's I brew. I've brewed 3 IPA's in a row, all with overwhelmingly strong grassy flavors that have been extremely dry. The also come out VERY dark and...

I figured letting it sit was my only option. Any ideas as to the cause? To much of a dry hop addition? I wouldn't think that a 2 ounce addition would be too much considering I've read people on here doing 6 ounce additions? Is this typical of cascades when dry hopping?

Hey Guys, I just brewed my first IPA a few weeks ago. It was a simple SMaSH IPA with Marris Otter and Cascades. The grain bill was 14lbs of Marris Otter, mashed at 153 degrees for 60 mins. My measure OG was 1.76 for a 82% efficiency. I boiled for 90 mins with a 90, 60, 15 and 5 min...