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Yep, I've been using EZ-Water calculator but find it to be off for my acid additions.

I brew all-grain with RO water and salt so I get the following for a pale ale: Ca 110, Cl 50, SO4 200 When brewing a pale ale (e.g. 2-row + 10% caramel 60), I find it impossible to get my pH in the 5.2-5.4 range without adding lactic acid. It takes me anywhere from 4 to 6 ml of lactic acid...

Also, I plan on trying the following - I'm after an amazingly smooth and soft Pale Ale that is hoppy but not super bitter: RO water + very low salts to get almost a Pilsner water profile Phosphoric acid to nail mash (4.2) and sparge (6) No bittering hops, all hops in last 30 minutes or so...

This experiment is still in progress, but a few things I've learned so far 1) Use salts (gypsum, calcl) to manage flavor not pH 2) Use acid (lactic) to manage pH I just purchased a pH meter - can't stand test strips.

Just wanted to close the loop - I got this fixed by doing a couple of things: Keeping on yeast cake for 3 weeks Pitching at 65F instead of 80F Using acids to manage pH, using salts (gypsum, calcl) to manage flavor

Never brewed pumpkin ale, would like to know whether adding pumpkin is a "must have" or "nice to have" for making a great pumpkin ale. A lot of other forum posts suggest that the pumpkin spices (cinnamon, all-spice, nutmeg) contribute mostly to the flavor and that adding roasted pumpkin to...

Yes, the pH is a little low. I'll need to work on that as well. I'm going to let it sit another week at 65F and share with the group what I find.

Yooper and Philber, Thanks for your responses. I am pitching from a single fresh package of 11 gram dry Safale US-05 yeast. O.G. was about 1.045 for this APA. I have not noticed any film after pouring. I clean my fermentation vessel with PBW at 100F followed by Star San with...

Also: My extract process is identical (same yeast, fermentation process) except the mash part of course.

Forgot to mention: I did a batch sparge with recirculation until clear

My extract brews come out great, but all of my all-grains have slight diacetyl (microwave butter aroma) even after two weeks in fermenter. I aerate with pure oxygen for at least a minute. I'm going to let it sit longer, but wanted to see if anyone spots anything that looks wrong with this APA...

Wanted to share my brewing disaster to see if anyone else has had a similar experience. I made a great IPA with Simcoe, but ruined it with too much Citra. 1 oz Chinook @ 60 min 1.5 oz Simcoe @ 20 min 2 oz Simcoe @ 0 min, whirlpool with heat off for 30 minutes So far so good. Very...

I'm looking for home brew competitions in the New England area this summer/fall. Not so much to try and win, but more to get feedback on my brews to improve. I'm already aware of the following schedules: Beer Judge Certicate Schedule...

According to this paper, hop aroma peaks around 24 hours with agitation: http://ir.library.oregonstate.edu/xmlui/bitstream/handle/1957/34093/Wolfe_thesis.pdf?sequence=1

Thanks everyone. I'll let you know how it goes. I brew one batch a month, this will take me three months, worth it though. Nothing is better than experience.

I want to do the following all-grain experiment as an exercise to learn about water chemistry. I'm sick of reading about water chemistry and want to see for myself how things turn out. I wanted to see if anyone else tried something similar before I spend the time. 1) Brew a pale using RO...

I have lots of tubes for various brewing processes (mashing, plate chiller, transferring, etc). I set the tubes out to dry after use, but I still see water droplets after a few weeks. I'm concerned about mold or other issues from dampness. I wanted to see what other folks were doing. Some...

I posted this to general forum but didn't get a response. I'm looking for an all grain recipe that can approximate sam smith's pure brew lager. The beer has an amazing soft taste to it.

I'm looking for an all grain recipe that approximates Samuel Smith Pure Brew Lager. Sam Smith lager has a unique taste that I'm trying to figure out how to recreate.

Could be stale grain, didn't realize that could cause cardboard /musty flavors, but I'm open to anything. I got the kit from northernbrewer and had it for a week before brewing. I used a plate chiller to go from kettle to primary and the fermentation was heathy, gravity readings on track. The...