Recent content by Wischylini

Basically a $5000 anti-scientific scam machine that replicates a cheap-ass water filtration system. If you want to raise the PH, add baking soda instead. It costs a lot less. http://www.chem1.com/CQ/ionbunk.html

At room temperature, my tap water is almost a perfect 7, but I haven't checked the mash pH – I definitely will from now on, though. I've only used dry yeast as of now, and according to Brewersfriend's pitching calculator, I overpitch, if anything. I also aerate my wort by shaking...

Ouch, that might have been it. I hadn't thought of that before. I just checked my pale ale, which was at 4.5pH, and my dark ale was at 5.5. I really appreciate the feedback and helpful advice, you guys. :D

Yes, they probably do, but they are generally tight-lipped regarding whether they treat their water or not, even if they do share some of their recipes. I do have some campden tablets from a previous winemaking project, so I will give them a try during my next session. At what point in the...

I live in Norway, where there's practically no chlorine in the water, so I don't think that's it either. I get my water from the same source as Nøgne Ø. :) The 66F is ambient temperature, which might be a little high, but my beer doesn't seem to have that typical fusel flavour.

My brewing bag has never been in contact with soap. I've turned it inside-out to keep grains from getting caught in the seams, and after every session I clean it by rinsing it thoroughly before boiling it in clean water. None of my beers have been in primary for more than two weeks.

Someone who's more experienced will probably have something more specific to contribute with, but generally, higher ABV beer tends to age better than weaker beers. That does however depend on several factors, such as (consistent) storage temperatures, exposure to light, style and so forth...

Yup, I know it's very low, but as mentioned I like my beer dry, and I've had some great low-temp mashed porters and stouts, even if it's not entirely true to the style. :) This particular beer had an OG of 19.1P/1.079.

I just took a sip of my fourth finished BIAB beer, and once again it ended up tasting very soapy. :( I've brewed a pale ale, two brown ales, and lastly one porter-esque beer. Now, the one thing they all have in common is that they don't taste very "beery", and taste soapy, with a clove aroma...