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You should try adjusting your water. http://www.brewersfriend.com/water-chemistry/ You can enter your water profile and adjust it to the Hoppy/bitter profile, there are also the mosher idea water profiles you could try instead

Stamford here been brewing for about two years

I use distilled for an ipa i made. For 10 gallons for mash and sparge I added: 14 grams gypsum, 1 gram Chalk CaCO3, 2 grams baking soda, 3 grams Calcium Chloride CaCl2, and 6 grams Epsom Salt MgSO4. that would give me a hoppy bitter profile according to the brewers friend water calculator.

are u adding the 1-2 grams per gallon? I would imagine if not then your profile may be all out of whack using RO water.

I would try brewing a small batch without the bags, if that fails try the ro water with some gypsum

will any airgas branch swap out

So yesterday I went to fill my co2 tank, when I was unscrewing the regulator I banged the handle on top. Fast forward to this morning I went to hook it up and thought It felt light and when I went to turn on the gas it was coming out of the valve handle area then empty. Now is this something...

my breakfast beer is stone's cali belgique

I was under the impression that the yeast in suspention was a big part of the flavor of a saison, if not then ignore this thread lol.

I was wondering if the saison yeast strains will settle out in a keg much like a hefe and wit. I wanna brew one up but it got a little annoyong to have to shake the keg every so often.

Ive always mashed @ 152 for my IPAs since i like them on the dryer side, I was gonna do the same for this pale ale but I'm concerned that the lower og might dip below the 1.010-1.012 range

Its not that i dislike anything about the nelson, just from what i tasted it seemed it would be very easy to overpower the other hops

does anyone think these hops would clash?

I'm thinking about doing a pale ale with some nelson but I've never used it before. I have tasted it in widmers bros. IPA but I was looking to make something where it wasn't quite so forward. Any input would be appreciated. 5 gallon batch 9 lbs Pale Malt (2 Row) 2 lbs Vienna Malt...

I'll be there this weekend!

yea my other beer I tried, my rye IPA seems to have suffered the same fate, next batch I'm definitely trying sum gypsum

yea im hoping the next batch can last more than a week in the keg :(

its not just the hop flavor though, the bitterness is gone as well. I'm just wondering what I can do since while fun I dont think it would be good for anyone if i drank a 5 gallon batch in a week. But what confuses me is when I kegged it it tasted like a 60 ibu beer, 2 weeks later prolly ~20...

I wondered about the water because I know harder water makes the hops "pop" so I thought maybe that the flavor I expected was just the beer being green. Like when i brewed the cent. blonde, the first week in the keg the citrus from the hops was super pronounced but that faded within a week.

It's a pretty drastic change in a week though, and its not very bitter especially compared to last week.