Recent content by Phillip Taud

Do you know which one will come better with low pH environment? We have 3.8 in the other batch.

Never tried this one but Fermentis writes that is not meant for wit beers " Produces well-attenuated beers and it is ideal for wheat base beers, such as Belgian and German Styles (Ex. Wit Beers and Weizen Beers). " Any thoughts? And aparantly german craft breweries have had some issues with...

Hi there, I brewed a wit using calamansi purree (6%) which I added at abou 60% attenuation with the Lalbrew Wit. The pH dropped to 3.8 and the fermentation got stuck. I added a second dose of yeast ended with 69% attenuation after 17 days at 22°C. Any thoughts how to improve on the attenuation...

you might be right but I've gotta start somewhere :) so do nothing to my beer and simply add lactic acid? :) As you can tell I am really poking around here not really knowing what to do.

What about these options?

ok, thanks. Good point. I usually treated the sparge water the same as the pre mash water, but it makes sense that it should have the pre-boil pH as the mashed wort. The pH after my mash was around 5.6 as I didnt use any acid malts. Sorry for sounding like a broken record. What target minerals...

ok, thanks a bunch! so for someone who has been brewing for 2 years but only started paying attention to water chem. recently, what targets would you suggest to aim for?

I mean the pH after adding the water chemistry is at 5.9 What targets should I aim for for a fresh and dry / hoppy IPA? Is there any useful profile you could suggest?

up. did I place this question in the wrong forum section?

Hi there, I am here in Germany trying to brew crisp, dry Pale Ales / IPAs and fresh american Lagers. So far I have been aiming for these water targets. What are your thoughts and am I doing the right thing? My beers definitely could be dryer. My pre-mash pH is also usually a little high at 5,9...

In Germany there is a saying "wo kein Kläger, da kein Richter" :) Until then I will not say hi to the customes office :) But infact other people brewing have notified the customes people in my town and they were told they don't need to bother anymore... Spurs fan as well! Nice! I lived in...

I am from the south near Nürnberg but am living in Aachen near Köln :)

Hi there! I have a Klarstein Mundschenk 30L Kettle, same as the Brew Monk 30L. I am trying to adjust recipes and get to grips with the BeerSmith software. Here in Germany everyone talks about "Sudhausausbeute" for the system efficiency and I am not sure it is the same as the Brewhouse...

Hi there! I am Phillip from Germany and enjoy IPAs and Pale Ales :) Here in Germany there is some catching up to do with the traditional beer brewing very dominant. So I am looking forward to lots of experimenting. Regards! Phillip