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Unless you live atop Mt Everest, your temp measurement was surely off. Boiling of wort occurs slightly above 212F due to the sugars in solution. After boiling begins and the hot break subsides, set the burner to maintain a rolling boil and don't worry about the temps.

Problem with the CO2 seal approach is that the beer will absorb the initial CO2 you add, reducing the pressure and (potentially) disrupting the seal. Also, your beer will be partly carbonated from the sealing addition of CO2.

+1 on this. The proprietor of my LHBS swears that "natural" carbonation produces a superior result. I'm a skeptic. Moreover, I don't understand how i'd get my Corny refurbs to naturally carbonate. The lid seal on many of my kegs won't properly seat until gas is running into the keg. Often, I...

Crap :drunk:

Do you pre-warm the mash tun? Do you have an analog thermometer to compare? How much variance in temps are you getting (like 165 when you aim for 150 or just a couple degrees off)? Always high? Always low? How do you calculate strike water temps/volumes? How do you measure strike water volumes...

Just thought of this. What if I boiled a sufficient quantity of bittering hops in a small volume of water for an hour, cooled, then added to the keg?

I get water from the Cedar River watershed.

Awesome water for brewing in the Pac NW. I don't filter. Should I? I'm wondering whether I should at least get rid of chlorine? So far (two years into A.G.) I haven't filtered and don't perceive off flavors.

The Life of Birds, a BBC series. Frickin' mindblowing :)

Just forget about that one :drunk: Link

An remedies for an otherwise sound beer (Kolsch style) that was underbittered and is presently kegged? And while on the topic of underbittering, are there any respectable beers/fermented malt beverages (undistlled) made without hops?

Brewed my first batch on the Blichmann last night and loved it. So much more power and control than my cheepo turkey fryer. And did I mention that it's quiet? And did I mention that the extension legs mean easy-peasy transfers of cooled wort? Plus, I hooked into the house gas, forever freeing me...

First wort hopping: I added the FWH to the mash tun prior to lautering rather than to the boil kettle. Did this for several batches. Believe it or not they turned out OK, maybe slightly attenuated bitterness but not as much as you'd think.

Larry's is a wholesaler as well as a retail operation. The folks who own it are a bunch of characters but very nice and helpful. They have an active brew club (Impaling Alers) that meets monthly.

Welcome. I live on Mercer Island but work in Puyallup. If you're ever near Kent, Larry's homebrew shop rocks!!!

Any thoughts as to what I should have done at the outset of fermentation knowing the juice pH was a little low? My plan was to just go with it and back sweeten if too sour. Is that the best option?

Will have to try again next year. Until then, what shall I do with 24 bottles of oxidized riesling?

Every time I have some little grammar nitpick in my crosshairs, I crash and burn too. pH is something like 1/log of hydrogen ion concentration, if memory serves. I think 'p' stands for 1/log and 'H' stands for hydrogen ion concentration.

You mean the pH, of course? :fro:

I'm an inveterate strainer (well, actually settler-I let the unstrained, cooled wort settle in a carboy for an hour, then rack to another and innoculate). Early in my brew career I began doing this and felt it made a difference. I continue out of tradition and b/c it doesn't appreciably increase...