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I guess the final results of this brew must wait for another 4-6 weeks when I can taste it and compare to batch #1 of my Guinness clone. Of course I dorked with multiple variables on this batch (splitting roasted grains into 2 types, withholding part of roast from full mash, introducing pH...

Yet another "did I get infected thread". I'm brewing an Irish Draught ale. At 2 weeks post pitching and after visible fermentation activity in airlock and in fermenter had stopped I checked my gravity the same way I always have for my past 7 batches by floating my sanitized hydrometer directly...

I was purposefully targeting a pH of 5.2 using DI water built up based on Bru'n Water for my mash water volume and grain bill targeting Ireland's Wicklow Mtn water except I went for higher calcium in the profile (46ppm). For more clarity here are my water additions and grain bill for 6G DI mash...

I used my new MW102 meter for the first time yesterday on a Guinness clone 90 min mash with a target pH of 5.2 as calculated by Bru'n Water, at t+20 min my reading was 5.08! Following advice gleaned from this thread I didn't panic and start dumping baking soda into the mash but just made note...

I received my new meter on Friday 8/29 along with bottles of 7.01 and 4.01 ref solutions just in time for my brew day yesterday 8/31. I spent Sat running a stability test as outlined in ajdelange's sticky (see attached jpg file for my time series). Following calibration I did 2 min readings up...

Good to know. Thanks Martin :)

In using Brun Water to build up my DI water to match Wicklow Mtns Ireland low mineral profile the ions are balanced until I start adding Phosphoric Acid to get my mash pH down to the 5.2 I want for my Guinness clone. Is this ok or do I need to manipulate my mineral addition to attempt to get...

Thanks everyone for the informative dialog. I've ordered a Milwaukee MW102 pH/temp meter which should arrive tomorrow (Friday) in time for my brew day Sunday of batch 2 of my Guinness clone. I've got my DI water adjustments from Brun Water for a Wicklow Mountain water profile with a target mash...

When you say "make adjustments next time you brew" if using Bru'n Water spreadsheet is the adjustment merely a "mental one", i.e., last time I brewed this recipe I measured a pH 0.2 higher the BNW target, so, I should target in ssheet results pH -0.2 lower than I truly desire? I see no mechanism...

I was in a similar situation. I started homebrewing some 17 years ago doing 5 gal batch extract and partial mash. It was a lot of work, took up a lot of space and as you pointed out you have a lot of one kind of beer. When local craft brews appeared in the DC area I found a source of good beer...

Thanks for this advice. As for the dehusked Carafe III would that completely replace the roasted barley or a partial substitute still retaining some roasted barley for the roasted flavor? Sent from my iPad using Home Brew

After 2 weeks of bottle conditioning (primed with DME at 1.7 vol CO2 which is low end for stouts so I could do air injection method to emulate nitro without causing a gusher in my glass) I sampled my first bottle of this clone. I used the "basting syringe inject air" method into the 3/4 glass of...

It took my BBP about 4 months after bottling to start mellowing. I had one the other night from my batch before Christmas and it was good!

Count me in Sent from my iPad using Home Brew

I've done NB's Hopquila DIPA twice and can't keep it around as my beer aficionado friends love it. Adding tequila in the secondary and a small amount more at bottling really mellows out the large amounts of Mosaic hops such that it's not a bitter beer and very drinkable for people that like IPAs...

I would agree with this. I took the course and passed it. It's been a loooong time since having General Chem in college but was able to muddle my way through the mental gymnastics of the Bio/Organic chem parts mostly due to exams being open book/internet. I still learned a lot and now have a...

NB Edelmetall burner and Tall Boy 8 G SS brew pot. Sent from my iPad using Home Brew

I've brewed NB's Hopquila DIPA (all Mosaic hops and Tequila into secondary) twice now and love it. I can't keep it around as my beer drinking friends quaff it down. Sent from my iPad using Home Brew

Sent from my iPad using Home Brew

I've got a Guinness clone 7 days in the primary and 4 points await from estimated FG. Hope to be bottling this in a couple of weeks. I brewed using my new 8 gal Tall Boy SS pot and Edelmetall burner from NB. First time not brewing on the stove and oh what a difference. The gas burner brought 5...