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Mashing...brewing a stout.

Thanks FP. Heating up strike water.

Nice little stout. I've been rehabbing our rental property, to get it ready to list/sell. Been absent of late...still more to go before its listed next week,..time for some beer..

Not sure how relevant this is, but, I just pulled a sample of my Kolsche (last night), and it was money. It is cold crashing and I'll probably lager it for 3 weeks or so, before I carb it, but it was dang good straight out of the primary. Of course there were no dry hops, and no steep/whirlpool...

True that.

....bbbbut I thought BIAB wort was supposed to be cloudy

Dumped it...it was never going to be any good.

Yes, I've experienced the same problems w/o dry hops before (the steeping hops have produced the problem w/o DH's). I'm guessing it's related to some combination of hop choice, hop freshness. & water PH (for my situation...all scenarios, a few, or just 1). I'm sure my DH temp's have played a...

My dry hop temps got pretty low...below 60. Hops being Centennial and the water PH was God knows what...I might as well dry hop w/ grass clippings by the sounds of it.

Yea, I looked at the empty bottle. It has “added minerals for taste”...it’s just filtered drinking water I guess. I’m sure if it was RO, it would say RO all over it. I’ll be switching to distilled or RO, and modifying it to suit the style.

For clarification: I typically whirlpool for 15 -30 minutes or so while it naturally cools Times are based on whatever respective recipe I'm brewing Then I move it into a swamp cooler filled with ice and a wort chiller to cool rapidly. These times were based on the recipe I used, and I did pay...

Wilser bags are legit...very well made & designed.

Just curious...so you think it's your water, or something else?

Sorry to hear that...I know how it feels (obviously). Makes me feel a little better, knowing I'm not the only one.

Hops: from online HBS or LHBS. Store in fridge. I'll put them in the freezer, for long term storage, if necessary.

I plan to use distilled, and modify to the respective style, for future brews.

Played around w/ Bru'n Water last night. Took about 15 minutes or so to figure out how to use it. That's a pretty nice tool. Wish I wouldn't have avoided water chemistry for so long...its not that difficult, once you have the tools and ingredients you need, Was able to dial in distilled water...

My squeezing comment was meant to be a joke. I use whirfloc or Irish Moss during boil, and everything drops out...same as 3v. Edit: This sounds harsh...not intended to be. Hard to relay tone through text/writing.

I've been buying (2) 5 gallon jugs of purified drinking water... forgot what brand. Not sure if it's RO, but it is not distilled. Dry hop at proper fermentation temperatures. Above 50 for sure. Temperatures range from 56 to 65 ish. I use a chest freezer with an ink bird to hold temperatures I...

No argument here. I'm grateful for all advice...just trying to clarify any fuzzy understandings of what I'm trying to say.