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Ah I should definitely look into that

The recipe I was following was using distilled water so that everything can be duplicated by anyone, sorry I should have clarified that

I believe the powdered tannin I bought is the same one you describe here, this will be the first product I am going to use. I was going to try something like 1 tsp/5 gallons so that seems consistent with what you are saying

I did not, I looked up a lot of witbier recipies and picked amounts a little less than average. Since the spice infusion was concentrated into 1/10th of the final volume i expected it to taste so strong that I wouldn’t be able to get much from it. I did give everything a good sniff and it...

I’m making this post now to document how this goes. I’ve been wanting to make something like woodchucks Belgian white. This is what I started today: 5 gallons Kirkland apple juice 5 tsp yeast nutrient T-58 yeast to spice it I took 36 oz water and brought it to a boil. To that I added 0.75 oz...

Are you using powdered wine tannin?

I’ve never used wine tannin before but I picked some up to try and give my ciders some more body since I’m stuck using store bought juice (the Costco variety). I was trying to see how much to use and almost everything I can find is saying “add to taste.” While that makes sense, I was hoping to...

Ah ok, I didn’t bother with that because the probe said it has automatic temp adjustments. If that wears out the probe I’ll stop doing that

Just to update, I’m currently making my Helles, added all my salts to my mash water plus 1 ml of lactic acid, the first runnings came out with a ph of 5.3. I checked it at 10 minutes in and saw 5.1, but the temperature exceeded the upper limit of my Milwaukee ph meter and I think it wasnt...

So to clarify here you say all salts go in for the mash. Should I do the amounts I listed above which was for 8 gallons (total water used between mash and sparge) and put it all in the sparge water, or should I cut those amounts in half since it’s all going in the mash

It is not too late, I’m brewing in a couple hours, thank you!

What is the ph I want to shoot for before and after the boil? actuslly I just looked this up and found 5.2-5.4 pre and 5.0ish post. Sound right?

Ok great, that was my plan. I got a ph probe and lactic acid since my last brew day

Good call, doing a Munich helles. Was going to use the recipe based on the one by Mean Brews: 9 lbs pilsner 8 oz Munich (6*L) 5 oz carapils 3 oz melanoidin Single infusion mash at 150 for 1 hr 1.2 oz hallertauer mittelfrueh at 60 min 0.8 oz hallertauer mittelfrueh at 5 min Target water...

Hey @Yooper i have a couple questions before I brew again this weekend. I’m using a recipe that provides a target water profile and the amount of salts they add to reach that profile in their brew in a bag system (I believe everything is added in the beginning because of the system they use)...

The only reason I was considering it is because I’m building a Belgian white cider recipe in my mind. I recently discovered that some people add chamomile to their Belgian witbiers and swear it’s a secret ingredient. Since I knew people used some teas in their ciders I figured I’d ask if anyone...

I know people use various teas to add tannin and flavor to their ciders, does anyone use chamomile for this purpose?

Looks incredible, thanks for sharing! When I tried to make a NZ pils I used motueka for bittering, do you think pacific jade is a cleaner bittering hop?

Very interesting what style do you use those in?

Awesome, I haven’t been able to get ahold of riwaka yet, I made a NZ with motueka and Nelson instead because of it. Maybe I’ll try to get some and do riwaka, Nelson, and citra for the apa. What ratio do you use on your ipa if you don’t mind me asking?