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Starsan is less effective than iodofor against yeast. I had a similar issue a few years back and believe it was a diastatic yeast in my racking siphon or bottling wand. In addition to the phenolic off-flavor, it led to some bottles being overcarbed. Pretty sure it came from a batch I did with...

Curious. Is this because you would be adding too much nitrogen? Or just because it would be unnecessary?

At what point are you removing the fruit? They usually look 'used up' by 4-5 days. I put mine in a paint strainer bag and remove at that point.

I always have a sack of Pale ale and Munich malt on hand. The 3rd-----I guess Maris Otter or Golden Promise.

Thank you for the consideration.

My input would be that AG gives you more flexibility on what you can brew. There are only so many varieties of LME and DME, vs. hundreds of different malt varieties. My journey is, I think, fairly typical. I started back in 2011 with two extract/steeping grain versions, then went to partial...

Time management. I definitely never thought about how long the whole process took before my 1st brewday. It was the day after Christmas (Christmas present of a kit), and I told my wife I'd be ready to leave to go visit family "in about an hour and 1/2". 3 hours later...........

A good source of vitamins and trace minerals is to take a teaspoonful of bread yeast, boil it to kill and add it to the must when you add the DAP.

I've used CBC-1 to reyeast on batches that I've lagered/aged for over 3 months. Before discovering this strain, I would actually use the cheapest dry yeast I could find- Muntons. Both have done the job. Cbc-1 is supposed to be flavor neutral where the Munton's wouldn't, but the low amounts(<1/4...

Welcome to your next obsession from a fellow Mainiac!

Just saw this today......too late to say "I'll bet it'll be completely fine". ;) Mostly I wanted to respond to say I love the pic. The Gunslinger series is an absolute favorite. Have a 'Gunslinger Cranberry Graf' inspired by book3. :mug:

So, you have a pre-priming FG, and then had a brainfart and drew a during-priming SG? What was the difference in SG? Mostly just curious. Withdrawing 6-8 oz., even while filling should not affect the SG enough to make that much of a difference. Let her ride.

32 + 5.5G 'Batch 171' Dopplebock = 37.5

Agreed. I'll bet if you chill that product between 33-40 for 3-5 days before packaging, the trub layer will compact down to an inch or so.

So it looks like approximately 2:1 gypsum to Ca Cl2. I did a CDA from extract back in the old days. Was visiting Burlington Vermont and found the LHBS that Greg Noonan started back once upon a time. Didn't know his name at that point, but the atmosphere from the place was awesome and I just...

I've read a few posts that suggest that Calcium is not as necessary as we traditionally believe. But..... I'm not sure I believe said posts. I do feel that you need 50ppm Calcium for a good mash. So, similar to Mcknuckle, I would add enough gypsum and CaCl2 to get 50 ppm then balance the pH with...

Controlling fermentation temperature is critical to producing quality brews. But..... that doesn't mean you necessarily need to go high tech or expensive. For now going on almost 9 years and over 170 batches I've relied on 1. brewing with the seasons, and 2. using a water bath to control my...

I skimmed through the other answers and didn't see anything that addresses what I think may be your main issue: adding Calcium carbonate, which is chalk and basically inert and doesn't even dissolve unless the pH drops below the level you're dealing with. Then you added lactic acid which does...

7585 + 6G Decemberfest Marzen = 7,591

Oops, almost missed this one. I'm in!