Recent content by Timur

Nice to meet you, Jonas! 🤝 Have a blast here! 🤘

Blimey! Getting nasty? Where’d that come from? I only expressed one of the standpoints on water treatment, mate, saying that salts and acids are used separately. And all of a sudden, **** hits the fan and I’m the nasty one 😩 What makes you think you’re right?

Smart! Not.

Acidulated malt is not 80% lactic acid, mate. And I never said that acid shouldn’t be added to the mash, what I actually said was that strike water should be treated with salts prior to all the malts going in.

Fair enough 😉

That’s exactly my point. Although I always use acidulated malt (it roughly comes to 0,2 kg for most of my malt bills), I defo treat sparge water with lactic acid to bring its ph level down to desirable 5,5-6,0 to avoid tannin extraction when lautering.

different strokes for different folks, I presume :)

For what I know, salts should be added to the mash water whereas acids (lactic/phosphoric acid) are better off being added to your sparge water to ensure consistent wort ph levels.

Alba! 🤝

Did you make a starter for this yeast this time round? I made one for an ordinary bitter I brewed on Saturday, using Lallemand London ESB, with SG 14,5 Plato. It's been 2 days into fermenting at 21 C with airlock activity coming gradually to an end. This thread is something of an eye-opener to...

Much appreciated! 🙏

I also use a capped PH818 Smart Sensor ph meter and I always store it DRY.

You'll be fine with either of the two Munich types. A much more toasty aroma is attributed to Munich II due to its being a darker version.