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I bought some 85% Phosphoric Acid on Amazon and use that. I use the Brewer's Friend and Bru'n Water tools to figure out how much to add. I had similar astringency issues and am working through the water chemistry aspect of brewing too. The alkalinity of my local water is 201. My latest batch...

Do you acidify your sparge water?

Happens every time.

Very interesting discussion about olive oil. The whole thread is fascinating. Definitely worth some experimentation. Thanks, funnelweb! :mug:

Dubbel

On the oxygenation discussion, I use O2. I got the kit from Williams and the Bernzomatic cylinder from Home Depot by the welding supplies. I found this information on the Wyeast web site to be very helpful: https://www.wyeastlab.com/hb_oxygenation.cfm Also, investing in a good thermometer is...

In a door way in London with puke down the front of my suit

This raises an interesting question for me: Once starch conversion is complete, is my mash done? I ask because I had a mash that was over 90% base malt that showed by an iodine test that it was converted within 25 minutes at 152F. I left it for the full 60 minutes, but was there any point in...

I forgot nutrient once and got a strong sulfur smell. Have added nutrient every other time with no smell. You can still add nutrient if it is at 1.055.

My LHBS started selling liquid chalk markers. Perfect for bottles. www.chalkink.com

40-45 is definitely too cold for an ale. It's not too late to warm it up. I would agitate is also once it has warmed up. Try to keep it above 60 though. Even 55 degrees is cold for an ale.

5.5 gal American Amber Ale, and 5.5 gal Vienna Lager 1518.5 + 11 = 1529.5

16.25 quarts

I put a bit of keg lube around the top rim of the fermenter. It has a good seal now.

Will probably never open a brewery but, if I did, I would call it "Filthy Bitch Brewery". Being a lifetime dog owner, it seemed fitting.

I acidified my mash and sparge water in my latest batch; what a difference! My wort was crystal clear and the color was vibrant compared to earlier batches. I'm only just moving this batch to secondary this weekend, but have high hopes. Thanks, Martin and Bru'n Water!

I'd recommend using BeerSmith. You can get a free trial version. It takes the hard work out of the calculations, and makes designing recipes much easier. I made the move to all grain about a year ago. It's not as daunting as it may seem. I haven't tried BIAB.

"Brew Like A Monk" opened my eyes to Belgian Trappist styles. I stayed up all night reading it. I would recommend it.

I aerate by shaking the fermenter for a minute prior to pitching.

I've not had any leaks from mine. I did read that you must run the teflon tape in the direction of the thread, otherwise it will leak. I did spend a lot of time cleaning up the threads. The fermenter is obviously molded in two halves, and there was a lot of extra plastic around the join. I took...