Recent content by lobsterback

Update - as I continue my my homebrew green-ness Brewed a brown ale today and the wort sample I tasted was incredibly toasty to the point of tasting very burnt. I checked the kettle for signs of burned grain - nothing. 've become suspicious that the issue might light in my water and treatment...

Interesting, I hadn't read that about noble hop varieties. I used the same so4 ratio for the 4th batch of magnum/cascade/cotta that turned out well but of course none are noble and magnum and citrus have a significsntly higher alpha content What would be the taste consequence of using too...

UPDATE: Was out of town for a week and tried my beer last night. It is LOVELY! The difference in taste is amazing, and I have no clue what might have caused it. All hints of the bitter waxy finish are gone. The last time I tasted the keg had been sitting undisturbed for at least 2 days, so I...

After reconsulting my notes I realized that the sample measured for pH was cooled - not taken hot, so I'm more inclined to believe the 5.65. So for my next batch it sounds like I need to monitor my mash pH better and potentially add acid if above the 5.2-5.4 range. Any recommendations for...

Water numbers are from thread here. Have been using rnm410's values in the last post. He's the friend who's pH probe I used. No campden tablets added. Combination of gypsum, CaCl2 and epsom added to achieve final concentrations. The mineral concentrations in my original post were the final...

The 5.65 pH was measured using a calibrated bulb-based pH probe - a raw reading at 5.8, or 5.65 when adjusted for ~150F mash temperature. Once I reach my mash in temperature I turn the stovetop off. I then pour the grain in over the course of 2-3 minutes, stirring the entire time in order to...

I'm four 5 gallon batches into brewing, and each has turned out with the same strong, mostly offputting grainy taste and waxy, chalky texture left on the tounge for long after tasting. The initial mouthfeel and hop tastes are good, but the end and aftertaste always seem heavy, dark, and almost...