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AWWWWW!!! sorry for your loss!!!! But, ya I have perlicks, too, and they seem top notch! Easy to use, easy to disassemble and clean...

I wanted to experience the effects of a single hop addition at flame out. 1 gallon batch 2row 88% Crystal 20 12% 1.046 OG 1.010 FG 2 oz Chinook 15.6% aa. Added at 178, temp dropped to 175 after hop addition at 2:40, 168 degrees at 2:45, 165 degrees at 2:50, 160 degrees at 2:55, 156...

You are gonna love this! I am sure we all worry sometimes about beer not carbonating in the bottle, especially the ones with higher alcohol content. So, I figured why not just bottle one or two of my brews in plastic bottles, ones that would hold carbonation of course. Then, a couple/few weeks...

Bummer. You say the flavor comes and goes.... Is this from the same batch? or batch to batch? It could be old beer lines in your keg fridge. I had some lines go bad and dumped some beer because of it:eek: It was not a rubber taste, but it was not pleasant and took me forever to find the...

I always thought it was both..... I usually sit around 170-180 and have no problems..... Wow glad to hear that though, maybe now I won't worry so much.....

It seems you figured out that the pH was to blame. So, what was the pH of your finnished beer? Do you plan on correcting pH? Or just compensating for lost bitterness by adding more hops?

This could be a sparge issue... What temperature is the sparge water? I shoot for about 170 degrees. You could also be over-sparging. Try to stop the sparge when the mash runnings reach 1.010. Keep in mind to adjust the gravity reading for hot wort. Another thing could be the type of...

I think the beano made the wort more fermentable, and it has begun to ferment again. Seems like a low final gravity already, I wonder where it will end up.... Don't worry too much, it will still be beer... I am interested though, to see what others will have to say.

In the thesis, they used between 1 mg olive oil/67 million cells and 1 mg olive oil/25 billion cells. Is 1 or 2 drops in a 5 gallon batch comparable to these numbers?

That sucks, sorry dude. I was having panic attacks for a little while. I read about it, and got to know the symptoms. I actually thought there was something wrong with me, heart problem or something. After I actually figured out it was anxiety, I realized it was all in my head and I was...

That's why that wheat beer tasted so funny, and why a couple drops of of orange extract in a glass improved the flavor so much! Thanks a lot for all your help. Cheers!

My total alkalinity is 104 ppm as CaCO3. I was planning on using Brun water to calculate how much lactic acid to lower the pH of the dilution water. I don't have a pH meter yet, so I don't know what the pH in the kettle was, or what it is at now. It is a good idea to bring the dilution water to...

I almost always experience too much boil-off and this last beer I brewed is WAY too strong, I want to dilute it with 1 gallon of water to bring it to a total of 10 gallons.... My water pH is 7.1 and I assume I should adjust the pH level, before adding it to the finished beer. What pH should I...

So, does lactic acid throw the ion balance off? I just want to be sure I understand what I am reading.

Are mineral additions like chloride or sulfate concentrated during the boil? Should I only add enough minerals for the final volume? I sometimes brew 1 gallon batches, and the volume at the beginning of the boil is usually 2.5 gallons.... When I brew 10 gallon batches, the beginning volume...

I am planning on 1.8 grams/gallon of gypsum to bring my sulfate close to 300 ppm, also plan on bringing chloride to somewhere around 50 ppm with calcium chloride. I think the total calcium will be 154 ppm. This wont bring the pH to around 5.5? After reading the Brun water knowledge page...

pH 7.1 Total Dissolved Solids ppm 185 Electrical Conductivity, mmho/cm 0.31 ppm Sodium, Na 10 Potassium, K 1 Calcium, Ca 26 Magnesium, Mg 14 Total Hardness, CaCO3 123 Nitrate, NO3-N 6.1 (SAFE) Sulfate, SO4-S 6 Chloride, Cl 7 Carbonate, CO3 < 1 Bicarbonate, HCO3 126 Total...

Thanks for the reply, AJ. I was hoping that you might respond..... So, if I add the lactic acid, and I add more calcium, would it put me under my desired pH? What I really want is higher sulfate....

I have been tinkering with my water after finding some information about it. It has 126ppm bicarbonate, and low calcium, and it seems pretty good for brewing darker beers. But, I like pale ales more and am about to brew my first one since learning about adjusting water. First of all I will be...