Recent content by rickyn06

So I never updated this, like I thought I did. The base beer tastes good after primary. Added 2# of PB2 powder to it. Less than a week later it started to get a weird flavor. I eventually dumped it after letting sit in bottles for a while. I think something in the PB powder soured my beer. I'm...

Thanks for the suggestions on pH meters everyone.

I was surprised to see it tested so low. ha. good to know. I didn't think that were THAT bad. I would love to once i have the extra cash for the reader. Any good affordable ones you recommend? The ones I have looked at are around $60 or so.

I am wondering if I should have used baking soda. I only used calcium chloride and gypsum. I measured the pH with a pH test strip (not the most accurate, I know), and it was around 5.0 based on color. I ended up adding StarSan 5.2. Unfortunately, I got a bit distracted and didn't remeasure the...

Good to know. I will skip the alkali additions for this batch then and see how it goes.

Thank you everyone for the help. I will try by either just adding CaCl and gypsum, or just CaCl. Seems a couple mention chalk isnt great. I read that with a stout you want there to be a good amount of residual alkalinity, which is why I was going to add those minerals in. But not really needed...

I am making a stout base beer for a peanut butter stout I am making, and was curious if my water chemistry looked ok. Beer: 12# 2 row 1# chocolate malt 12 oz Crystal 120 12 oz flaked oats 8 oz roasted barely I will be using all RO or distilled water, and I used EZ water 3.0 for the...

Some beers do take longer than others to carb. How long did you ferment for? did you pitch additional yeast at bottling? The alcohol may have something to do with it, as it could kill off some yeast. I think the best think to do is just give it some time. I personally like my stouts on the...

Similar to what twistedhops said. it is mostly to help you control the flavors and not overpower the beer, or not have enough that you can not even taste it. Also, some advice from my friend that uses them quite a bit, don't get the cheapest nibs you can find. He has found that a good...

Thanks for idea. I might just do that. Plan on brewing this mid-March so I still have some time to alter recipe if need be.

I am making a tincture with vodka. Put the cocoa nibs into vodka for a few days and then just pour in the liquid portion to secondary, or at bottling. I have a friend that said he finds it is the best way to control the flavor of the nibs. You just taste the vodka mixture until you get a flavor...

Good to know. I was thinking of using 2 pounds of PB2. I was planning on adding powder directly to secondary. But you recommend mixing it with water first?

What temp is everyone mashing at? I was thinking 156F.

I'll have to look into the tincture for the nibs. I was planning on adding the PB starting to kettle and fermenter.

any thoughts?