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I have noticed vorlauf takes a bit longer to clear as well. I just make sure to use finings, it all settles out.

I started with a mesh screen and have since gone false bottom. I have gotten more consistent and better efficiency with the fb.

Brewed 5g batch AG Wee Heavy style ale with traditional kettle caramelized wort for friend's birthday in April.

6oz of Magnum will make it too bitter, try 1 or 2oz @60min. Any flavor hop addition planned?

The stout had been in secondary for 3 months before bottling.

What should the ph of a star san solution be?

I do have very hard tap water, thanks for the RO tip. I take it the beer is pretty much ruined at this point.

I also tried a second bottle with same result. Forgot to mention that.

This beer was bottled almost a week ago and before bottling I had sampled and aroma/flavor was what I was expecting. Last night to test the bottle carbonation, I popped one open and got a CO2 hiss and smoke. But the aroma was off, smelled like malted vinegar/sherry. The flavor was likewise...

I didn't decant, just dumped it all into the secondary.

I did use a cheap vodka...that wouldnt mattet would it?

Update: Being more informed regarding water, I had adjusted using adding distilled to tap water and adding calciim chloride based on EzCalc and Brun n Water sheets. I have brewed two beers, flavor has vastly improved and a bonus has been increased mash efficiency, 80%.

I have been conditioning an imperial stout with 4oz of nibs that had been soaked for 3 days in about 3-4ozs of vodka. Its been 4weeks and there is a slight alcohol burn present that is distracting to the flavor. Although this is an Imperial Stout style it did not have that alcohol burn before...

Great tip to roast but wont it add additional bitterness? How does this method compare to soaking in vodka?

I've been punching in the numbers using EZ calc and might be ok by using 1:1 distilled and adding calcium chloride. Of course this won't be sufficient for truly light styles.

Thanks for the input, I was hoping that I could keep my water but it appears it requires too much tlc for my liking. Will natural spring water work as well as RO?

Recipe: Imperial Belgian Chocolate Stout Any suggestions welcome, I have already brewed this and is currently in it's 3rd week of fermentation. SG 1.072 ( low mash eff), current 1.012 FG, estimating an 8.2% ABV. Secondary fermentation will be at least 4 weeks, with the final two adding...

These results explain why my porters/stouts are usually really good, and anything pale is sub-par. Any recommendations for lowering PH (alkalinity) for pale styles? pH 7.8 Total Dissolved Solids (TDS) Est, ppm 500 Electrical Conductivity, mmho/cm 0.83 Cations / Anions, me/L 9.5 / 9.4...

Actually its starting 4th week of fermentation. If its fine will let it go for another week. Thanks.

Third week in primary, still had fairly active co2 so decided to take a look. I did use a yeast cake from previous wyeast saison strain, and i have been fermenting in the lower range of 72f. It smelled fine and am thinking that if i increase temp and continue ferm it will clear it up?