Recent content by red5standingBy

Interesting stuff. So as I said before, this is my adjusted water profile.Ca - 140ppm Mg - 22ppm Na- 19ppm SO4 - 305ppm Cl - 81ppm. My Ca is 10 ppm, my sulfate is 4ppm, and my chloride is 19. So pretty significant additions I think. I guess I'll just brew and check the mash pH. I would just...

Cool, so stabilizer sucks huh? I'm not looking for an exact calculation of my mash pH, just asking in general, will the additions drop the pH some if I add gypsum, epsom and calcium chloride before the mash.

So my Mash pH is around 5.8-5.9 with my untreated water. It's a bit high, I tend to not get full conversion, I'm usually off a bit with my pre boil gravity. Im going to brew with treated water, my plan is to treat 7 gallons of my water to get: Ca - 140ppm Mg - 22ppm Na- 19ppm SO4 - 305ppm Cl...

Just typical aeration, rocked it around for a minute, not air stone. It fermented in ambient temperature of 70 so the wort was probably 75 or so. What about adding in a quart of pure fruit juice then pitching some lacto? Could that produce more pucker tartness?

https://www.brewtoad.com/recipes/beliner It's 7 IBU'S, we'll below the danger zone, I think the yeast is just lame.

I brewed my first sour on a yeast cake of Roeselare Ale Blend 3763. I brewed a simple hefeweizen / berliner weizen and threw it on the cake on 5/26. It fermented down to 1.006 as of 7/18. I was under the assumption that 3763 has a mix of bugs,lacto, pedio, brett. It's only been about a month...

Im in the roasty camp as well with my IBA's. If you don't want the roastyness, drink an IPA.