Recent content by RickyBeers

Family gatherings!

With using all RO water does that help? I’m hoping it’s enough information to get some good feedback. That was dumb of me not to include my source water profile

Are you saying the recipe I sent isn’t helpful? Is there anything else I can provide to make it more detailed?

I’m using RO water

been having trouble with water chemistry and I’m trying to avoid using lactic acid. This current setup came out to 5.57ph on Brewfather. Does is look good for a Kolsch?

I appreciate this. That is good to know. I am planning to brew sometime this week and I'm going to isolate everything in my fermzilla and although usually I put 5-15psi to start to get the pressure set, I'm just going to set the spunding valve open a bit and let the pressure build 100%...

It’s a little hard to tell, for the commercial beer the sourness was strong enough on my tongue that 3-4 pitchers could be an exaggeration. It could have been the first beer I tried (then proceeded to make others try to validate my taste), then it basically set the course of sourness the entire...

That makes sense. I likely should also just break my brewing process down step by step and double check myself to ensure I’m not doing anything that would be leading to sourness during the brew process. Certainly going to try another type of yeast as well. Fun times!

Got it, I’ll work on cleaning on gas side. And yes - I agree with the commercial beer, doesn’t make sense based on the discussion. I am wondering if there was something residual in the disconnect, the line, the tap, maybe I didn’t clean it right or rinse enough… it did for the most part go...

Good point, I didn’t replace or clean co2 line. I will do that as well! Also, yes I have two different 3 port manifolds and another tank that’s just a single. Not sure how to clean all of that but I’ll do some research. No to the Perlicks, I am using them but they are brand spanking new. C02...

Just an update - new line didn’t fix the problem of sour beer. Does this happen often with kveik? I have mostly been using that type of yeast for 6 months or so. I have an Inkbird controlled chest freezer that has a ceramic lamp for heat. I keep it low 90s and yeast hovers in that ideal kveik...

I am going to just replace them all, and good idea I’ll go duo tite. Hope it fixes the problem but also will make me sad that it’s what’s been wrong with my beer for so long… seems to easy of a fix to be it

I have been exclusively kegging for a while. Never fully replaced any lines on my kegerator or basic picnic taps, but always run PBW or line cleaner through (few times a year or as I kill a keg) and then run sanitizer through. Beer started tasting sour, mostly after taste on my tongue...

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