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holy, didnt know about this. Now it's getting serious :D I will email them to check if its possible, thanks :)

Thanks to both of you for clarifying, no idea why I didn't think about that. I will definately try to do that. I've tried steeping like this before, although that was a recipe where there was no boiling of hops at all, and it came out flat and uninteresting. I'll just do regular additions, and...

Yeah you are right about that actually, never thought about it. Ever since I started using the GF I have had to up the hops to get similar results to my older BIAB system. When you say the chilling stage, how do I go about this? Due to the counterflow chiller the contents of the GF remains at...

Hehe, I'm impressed :) I'm slightly north of Poznan so north west. Trouble is, since it's a private water source, I am not sure a water report exists. I guess I would have to hire someone to come and analyze it.. don't even know if this is possible. But if such a report exists that is a very...

Thanks a lot, I will definately look into the RO water thing, and do an experimental batch.

Hmm. I don't really know to be honest, I can only go by what it feels like compared to Norway. (as u have probably guessed by now, I am no water expert) but it feels more mineraly and "slimy" in lack of a better word, than the rather crisp norwegian water. After doing some reading, I think you...

Hi and thanks for the reply. I have no experience with RO water, and would be hard pressed to figure out what it is and how to get it in Poland, seeing as my Polish is terrible so far ;) Reverse Osmosis right? I can try. But when u say "treating it", the question is, how, and with what? I am...

Hi all and thank you for reading :) I have been brewing for a while and though I am a pretty casual brewer I can usually create a decent beer when I try. I recently moved to Poland, on a farm, and I am using water from a private well, so lots of minerals, probably pretty soft and no chemicals...

Hmm I will try that next time, thanks man. I have a boil kettle with a tap at the bottom, So I always use that. I always cool to 20 celsius, not sure if that is good practice...but there you go.

thanks, I see what you mean. Wasn't aware of those differences. However I'd think I would atleat see some kind of difference ...

Hey guys, Just brewed an english pale last night. I took a gravity reading pre boil that was 1.050 (at 20 degrees celsius). I was expecting to see ATLEAST 10.56-58 after the boil. I realized I had used too much water, so I boiled it for an extra 20 minutes before the 90 minute regime. (nice...

A tiny update on this thread, for anyone who is interested: I did some experiments, one of them being adding a flat teaspoon of baking soda, and miraculously enough that did it. I can't taste any apparent off flavors in my last Black Ipa. So I guess that is pretty good evidence that the water...

Thanks for all the good advice, it'll be exciting to see how my next batch turns out using the information I got here.

So I can simply put a teaspoon (or whatever amount) of baking soda in the mash ? It's that simple?

I'm pretty sure most water is treated with chlorine, or so I thought? I thought campden tablets were used for wine and stuff like that. Never heard of it being used in beer, but I'm not that familiar with it. When do you use it, and how much do you use for a 5 gallon batch, for example? The...

Thank you! I'm brewing on sunday and am gonna measure the PH in the mash then, see where I'm at. I'm also gonna try adding the dark malts late on and do a no-sparge mash as well and see where that gets me. Thanks for all the good advice!

Thank you again, this is something i will definately look into, especially since i hardly ever brew pale beers these days. Now to figure out how much to add and when!

Really? You add your dark malts that late? I've never heard of that practice before. I plan to do a no-sparge brew next time just for experimental purposes really, would it be an idea to add dark malts late in the mash perhaps?

Never thought of that, wouldn't it impact the flavor profile?

As in adding them to an actual glass of beer? Nope, never tried it, but interesting idea! How much is " a small amount?" and since I'm going to the shop today I can either pick up some CaCl2 or CaSO4. Which would be best suited for this?