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I did to the best of my ability...

Guys, i need some advice related to my mash procedure please. I just brewed this recipe yesterday and for the first time i tried the iodine test, but i was unable to get the results i was looking for. I mashed at 65ºc for 60 minutes, and then 77ºc for 30 minutes and the sample was still...

Ok so i sniffed all 3 batches yesterday, no signs of strange smells so far. I just hope it stays like this :)

Ok, i never had this problem before so i didn't know if it is 100% noticeable inside the carboy, since the fermentation carboy usually smells funky anyways because of all the krausen. i am going to open the 3 batches tonight and give it a smell. When it gets skunked, is it noticeable in...

Transparent glass :(

Guys, i need some advice please. I finished a 1 gallon batch yesterday, put it inside my closet for fermentation at 18.5c and forgot the closet lights on! It is a fluorescent light. So before i spent more hops in the dry hop i thought i should ask, is 8 hours exposure to the fluorescent...

Yes, i really hope that this will do the trick. The batch i have fermenting right now has a mash ph of 5.4 because of an lactic acid addition, and 163ppm for the Sulphates from gypsum, i am am really anxious for the results!

Sure, here is my last attempt with spring water: 1 Gallon - OG 1060 2 Row - 910g (98%) Crystal - 19g (2%) Boil: Columbus - 5g @ 60 minutes Mosaic - 9g @ 15 min Mosaic - 9g @ 0 min then hopstand Dry hop - Mosaic 18g for 5 days See why i am so puzzled about the lack of aroma...

Thanks for the reply guys, i wanted to share this link with you all: https://www.homebrewtalk.com/top-10-tips-super-hoppy-ipa.html In this i found all the tips i needed to really get the most of my hops, and regarding the water profile i found exactly the information i was looking for: "Most...

Already tried, i have a bunch of hops in the flame-out, 30 minutes hopstand AND 1 oz per gallon for the dry hop, still no aroma!!! :confused:

Hey guys, I read a lot about this subject but i still cannot figure out if the water profile can affect the dry hop efficiency, some say it can, some say it can't. Since i have a problem with lack of hop aromas i am wondering if the water can be the cause or not. I was using spring...

It can be many things. Which water did you use? What was the grain bill? In any case, if this is a 5 gallon batch i would aim for a 5oz dry hop addition if you like that strong west coast hop aroma.

I was trying to get away with just using spring water, but this actually makes perfect sense!

lol, yes for sure its just that i heard most people don't like how Mosaic tastes as a bittering hop, that is why i added one more hop to this

I did start with extract, the first 3 batches were extract. I also have already tried kits, none of them produced beer as good as i want to create. Don't get me wrong but i read a lot and having 14 batches of experience seems like the perfect timing to focus on details like water chemistry and...

Well i think no air is going inside the fermentor because the airlock is in place, and when i start to unscrew it to remove it there is a pressure change, the sanitized water inside it goes up indicating it was properly sealed. As for transfers i am also pretty confident, i do not transfer to...

So you just added 1g gypsum to spring water? What was the effect of that for you? I may give this a try...

I got this recipe from here: http://byo.com/body/item/153-attack-of-the-hop-clones This is .2 to .3 for each hop which is 1oz total indeed, but this recipe is for a 5 gallon batch. So if i divide that by 5 i get a .2 total for a 1 gallon batch. Am i right? Or am i missing something? :confused:

Sorry i forgot to mention it is a 5 gallon recipe i just divide everything for 5. I edited the original post. Yes i just tried a 92% 2row 8% crystal recipe, with columbus for bittering and mosaic in 60, 20 and 0. As simple as it gets, i am still waiting for it to carbonate to find out how...

I agree with everyone saying sanitizing everything before the boil is not necessary, this is just something i decided to do after i ran out of ideas on how to further improve the process. Looks like there is 3 things i should try: - Triple the amount of hops in the dry hop; - Try using RO...