Search results

I don't normally adjust my water (except for acid), although I do have gypsum on hand. What chloride do you normally target? I could dilute with RO then add some gypsum.

Thanks for the reply. 1. I filter my tap water and use campden tablet to rid chlorine. My water report shows chloride at 89ppm and sulphate at 45ppm. 2. I used to bottle from the fermenter using a bottle wand. I have moved to kegs since with closed loop transfers so no chance of oxygenation...

I have been BIABing for the last 12 months with quite a few brews under my belt. For all of my beers I've noticed a distinct lack of hop bitterness. The beers all have a sweet taste even though they finish at or below 1.010. They were all popular recipes and my volumes and efficiencies were...

Thanks guys. I'll see how it goes, hoping to serve at Christmas. I think I'll invest in some proper compression fittings so this doesn't happen again.

Brew day was going well until I started the cooldown using my immersion chiller. The hose connection broke when I turned on the tap. Long story short I got about a cup or two of garden hose water into 5 gallons of near boiling wort. I fixed the chiller and proceeded with the rest of the day as...

Just tried it all then, problem still remains. I can see the part inside the regulator that the knob puts pressure on is loose and pushed in, if that makes sense..

Thanks. I have contacted the supplier. Hopefully a replacement.

The knob is turned all the way to the left. To the point that it is off the regulator. It is a new regulator out of the box.

I recently got a kegerator and was setting it up today. I attached the regulator to the CO2 bottle, with the outlet connected to gas line with a grey gas disconnect on the end. The regulator knob was screwed all the way off. From my understanding this means that the regulator outlet pressure...

You are not as low in gravity as you think. If you take gravity measurements above room temperature you will need to adjust for temperature. An online calculator can do this for you. Also what you measured was the pre-boil gravity. As you boil the wort, water will evaporate and sugar...

Opened another bottle at 12 months. It's a fantastic beast

I often read about the importance of mash pH to be in the range of approximately 5.2-5.6. What happens if the mash is outside this range, say 5.7-6.0? How does it affect the taste of the final beer? Could a judge taste a beer and pinpoint a certain off-flavor due to the mash pH?

Accidentally turned my sweet stout into a slushie

Brewed the AG recipe with 0.75lb of lactose. It was fantastic. Great combination of chocolate/coffee and very smooth. Entered into a local stout competition and came 2nd (out of 40)! Tried to rapidly chill one the other night and left it in the freezer too long, turned into a sweet stout...

Does the 1 hour boil time apply for wort with a large % of pilsner malt? Or is the 90 min boil warranted in that case

Dr Smurtos Rye Golden Ale. Slightly carbonized the kettle during the boil so has a slightly smokey taste to it

Opened a bottle at 5 months. Very very nice. Can't wait for few more months to see how it develops

5.5 gallons of Deception Cream Stout 2070+5.5= 2075.5

Do you full volume mash or leave some water to sparge?

I bought a mill and have it set half way between 0.050" and 0.025". Here is the resulting crush. I BIAG so I believe it's ok to be a little floury.