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Now the water flowing from taps at my original home village would probably be the Ferrari of natural brewing waters: That is really coming directly from a spring in the mountains. Extremely soft, virtually zero limestone and other minerals, slightly acidic. A blank slate in its natural form ...

No, we do not have any chloramine in our tap water, we are that fortunate. I am heading from Switzerland, you know, purest water from the Alps and all that ;) And funnily, this is indeed still one of the main marketing arguments of the Swiss macro breweries who produce mediocre lager beer at...

No, I'm using my tap water. It has fairly high alkalinity but I adjust with phosphoric acid as necessary (both mash and sparge water), and brewing salts depending on the style. And I started checking pH more thoroughly throughout the process a few batches back. That has given me great results...

Thanks, man, for the details! My dry hopping process looks fairly similar to yours. I also seem to always have positive C02 pressure and some bubbles coming out during the DH. I used to ferment and dry hop in buckets and even there, with the wide opening and all, I did not experience any...

Cool, thanks for sharing. This seems so easy and cheap that I must try it. Of course not as a substitute, but as an addition to headspace purging or high bottle fills. However I would prefer not having to use the additional KMB or SMB if possible... What do you think, would it be meaningful to...

Maybe one of those portable keg chargers that work with small CO2 cartridges could work? I think someone else on this thread already posted about these...They are fairly cheap, and in the long run most probably a cheaper option than the wine preserving gas...if it works, that is. Does someone...

Never did extract, but I was wondering the same once when one of my first IPAs turned out darker than expected based on the malt used, and the one before it was ligther even though the malts were darker (but wonder what? It had less than half of the dry hops of the second one)... now I know why :)

No IMO it means more "bitter, astringent substances or compounds". But probably @Bilsch is able to provide more accurate information on the exact definition.

ouups...then sorry that you lost 5 minutes of your valuable time (plus maybe 1 or 2 additional reading my completely superfluous - now even more than ever - post) because of a troglodyte like me who is not even able to search on Google Seriously though, 1 point for you Next time I'll think...

If that was the case then also bottle conditioning would produce off flavors.

No experience on this myself, but I can't see how can condtioning should be any different than bottle conditioning. If anything, cans, once sealed, should offer an even better protection to O2 ingress than bottle caps. The only potential issue I can think of would be the headspace in the can...

Just one more side note because I found the thing about "herbstoffe" intriguing, too.. I'm no German native speaker but I'm quite at ease with the German language... but I know there is at least one native speaker on this thread, so if I'm wrong please correct me... That said, Gerbstoffe ist...

Thanks for the details. I might give your method of dry hopping and bottling a shot one day. Although, when you reach a point where you are finally happy with your process, it takes a lot of motivation to change it...especially as I do not have the chance to brew that often at the moment. Just...

We should at some point make a summary of the most original ideas that came up in this thread...from introducing bubble wraps in the bottles up to making your own CO2, there are already quite a few!

That might even work indeed...one more variant to test! I know the permanent CO2 blanket thing is a myth, but I'm also aware that a temporary CO2 blanket is a real thing... So it may indeed not even be necessary to inject the gas into the headspace from a pressurized can. But from a practical...

Yeah, by all means I'm not saying cold crashing is a bad thing per se, and that it must lead inevitably to more oxidation...it is just one variable among many that can have an influence on the way our little friends behave...

Hi, have a look at post number one in this thread, among others..;-)

If you cold crash and package your beer cold, there will be inevitably a lag time in yeast activity. I.e., it won't be able to start immediately working on the priming sugar once in the bottle. That may lead to increased oxidation. (I'm always assuming that active yeast can scavenge O2 in the...

Sorry but I have to disagree again with you. Of course we can control it somehow. Through temperature, among other things. For example by deciding not to cold crash before packaging, and so on...

Exactly...I think we all agree here that yeast is not able to pick up the complete amount of O2 from a bottle headspace. The evidence is strong enough, right? Yet to know when and how yeast can help along, is relevant and can have very practical implications for one's brewing and packaging process.