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Yeah, my pH meter cost $8.99 lol. I've eliminated oxidation by fermenting and serving from a sealed container, the only time oxygen was introduced was during the transfer form the brew kettle to the keg (before pitching yeast). I've used multiple types of yeast, (ale and lager, dry and liquid)...

Thanks... It may just be "green beer".

Thanks Wally - I appreciate it. I searched that exact same string and got the same results. I think it's my choice of words.. it isn't a "profile" per se, more of a "what IS this flavor?" and what in my brew process has either emphasized it or created it.

My goal is to be able to simply bypass the softener and use the tap water (with some basic additions). We get our water from an aquifer, so it is already pretty hard, and it tastes fine. I did just get a pH meter (cheapo from amazon) and my tap water reads at 8.9, I haven't d a mash pH with...

Have you had your RO water tested? Just curious if there's a benefit to owing an RO filtration system vice buying RO water in town....

I'm interested.

Brewed a handful of BIAB batches that have a peculiar albeit very similar flavor profile, and I'm curious if it is the water I've been using. Water source: Tap water; I recently had one of those "aw sh*t" moments when I realized I've been using water run through the water softener, so I...

Hey all. Right before Thanksgiving, a group of co-workers and I were discussing the old "Mr Beer" kits we would order while we were stations overseas in areas that prohibited alcohol, and then "brew our own" for use in the barracks. That discussion prompted all of us to order a NEW Mr Beer kit...