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I'm using bagged ice

he water I use claims to be OR

Thanks I willl go with SAFALE yeast when it arrives. Thoughts on dry pitching or rehydrating it first? What is OR water?The water I used claims to use sediment filtration, ion exchanger, activated carbon filtration, revers osmosis, ozonation and ultra violate sterilization. I can get several...

I'm real sure I'm keeping the fermenting below 70, about 62 to 68. I check the temp in the cooler which holds the fermenter 3 times a day. I willl go with SAFALE yeast when it arrives. Thoughts on dry pitching or rehydrating it first? The water I used claims to use sediment filtration, ion...

thanks.As to point 3, I've used one 5 oz pack of Muton, could that betoo little and not good yeast?

thanks and yes I had two threads under two different topics. I am Desperate! I willl go with SAFALE yeast when it arrives. Thoughts on dry pitching or rehydrating it first? What is OR water?The water I used claims to use sediment filtration, ion exchanger, activated carbon filtration, revers...

Unless I'm wrong, don't most people brew about 2.5 gals of wort and then add 2.5 of cold tap water to it later. If so, that last 2.5 gallons would be bacteria contaminated, right? If instead of adding ice like from a bag, what if I add cold bottled water to top it off, like 2.5 gallons? Or make...

It's hard to describe. I'd say bitter but not good hoppy bitter. A guy has said its like bad bananas. He's also said possibly astrigent. I WANT the problem to be not enough yeast or bad quality yeast, as I feel I've done everything else, but it doens seem my sanitation is not 100%.

Thanks. I don'lt think I can get Star-san here anyway because I don't think you can mail that type of acid. I'll try to find iodophor if I can. Would you suggest things like wearing a surgeon's mask or I guess sanatizing counters where you transfer the wort and all?

I used a kit for IPA, ESB and English Ale

one Step

No, I'm not doing it that well. Are you also a critic of One Step? I will try another sanitizer. Also, if it is bacteria, would the off taste be consistant from batch to batch and recipe to recipe? Thanks.

I clean and all with water after use, then "sanatize" with Oe Step befre use. Do I not understand cleaning? Why do so many folks swear by One Step?

At bottling it tastes bad, aging does nothing to help. Other notice it too. I use One-step sanatizer, whcih some say is not good, but others swear by it.

I’ve brewed 5 different recipes and they all but one has the same kind of bitter, estrigent maybe, I don’ t now what, after taste. I have the brewing temp to mid 60s and aging at about 70. It taste bad right after fermentation at bottling and aging does nothing to help. It seemed contamination...

As best I can recount. Sanitize every thing. Get about 2 gals of bottled water to 165 degrees. steep grains for 30 min. Get to boil for 60 min adding hops along the way, right at the beginning, some at end and or middle depending on recipe Afer 60 min, add some cold water, about a gallon...

extract with steeping grains

I've used a combo of 1/2 distilled and half bottled drinking water. I have been wored the botteled drinking water has too much lime and other minerals and possibly a lot of clorine and other things. I'm way out in the pacific on an island.

I do use LME but no added corn sugar. I keep the hops and dry yeast in the fridge and usully for less than two weeks. The hops smell good, the yeast starts to work within hours of pitching it. I have not re-hydrated the yeast as I've been told its not needed. Yes, I need everything mailed in.

I've been using kits, but steep at 165 and am very good at keeping it steady at 165. It says steep for 15 to 30 minutes and I go the full 30.