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How does it taste if you dilute it a bit with water? Just to get in the pH range.

Well you should likely bring the pH up if it’s less than 3. Either neutralize or dilute. But maybe sweeten a sample in a glass and taste to see what the flavor it like. Also I’ve read that rhubarb wine doesn’t age well and should be consumed young. Can’t remember if the flavor disappears or...

What is your process? Recipe? I have made cider from different kinds of apples successfully. I can’t see your source of apples being the problem. I do wonder why you keep making it if you don’t like it lol?

Depends on the alcohol content and oxygen contact mostly. If you are in the 8%+ you should be good for a while. Depending on your tastes #3 might not be worth saving. Artificial sweetener and all.

Kegging is the best way. I can’t stand the taste of artificial sweeters. IMO they wreck anything they are in. So sweeten in your glass is probably the next best.

Well acid is usually sour not bitter. It there is too much malic acid you could try malolactic fermentation. I’m not familiar with the taste of erythritol but if it’s like other artificial sweeteners that taste like chemicals that’s likely your problem.

I noticed that this method does not rinse the yeast. Not sure if it matters or not?

Well a few reasons. One it’s something new to try. Two it’s carbonated already. Three apparently I don’t have to worry about the temperature and flavors as much. Four I can do a closed to air transfer.

That’s what I want to do. Years ago I harvested yeast and froze some. But then life happened and I didn’t have the time to brew for a while. It ended up taking off just in time for me to set it up before I left. I have the gas port on my fermentation keg connected to the beverage out on the...

The beer is bubbling this morning. The second pack of Wyeast hasn't swelled. Not sure if I should just put it in the fridge or return it because it hasn’t swelled after the night.

I never had problems before. But that was from a different supplier and many years ago.

It's been 44 hours and not a sign of fermentation. I cooled the wart with my immersion cooler and I aerated for about an hour with an aquarium pump with sanitary filter and stainless diffusion stone. Not sure if I should aerate it more or not. I'm going away for a week too. I got another pack...

Yes Maris Otter. I got Crisp. I'm a little concerned that I'm not seeing any yeast action though. The Package expiry I think was this month but Hopefully I'll see something by morning.

I finally finished my first recipe and brewed it last night. Still waiting for signs of yeast life.

Pretty closely. I was fiddling with the profile I created for my Grainfather S40 and it does change the values. Not sure exactly what some of the numbers should be for losses. I might have to update them after I figure them out. If anyone has a profile for an S40 please share.

Thanks everyone. I discovered that the issue was the hops were entered in BeerSmith as being added in First Wort not Boil. Now I'm trying to sort out the difference in color. Something in BeerSmith is making it incorrect.

I've been working up a recipe for a Guinness clone in both Beersmith and Grainfather. There are significant differences especially in the amount of hops to achieve target IBU and EBC. The batch size efficiency boil times etc. have all been set the same. I have even customized the grain to the...

I watched one similar to that too. May have been the same guy. I picked up that they use only roasted unmalted barley in the 10% range. Not sure how close the roasted barley we can get is to their custom roasted. They also said FG 1.008. In the other video I mentioned they said they do a 90...

If it’s under pressure it shouldn’t have much ingress. Not sure how a fermzilla is any better than a keg. It has o-rings etc too.

Ok but with a stout faucet and a diffuser I’m not understanding what’s wrong with the diffuser?