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Most of my beers lately have had astringency. Not over the top, but it's there. I think I may have found the culprit. When I recirculate/sparge I always end up with grain particles coming through. I took a preboil sample and there was about a couple inches of grain particles that settled in the...

I was listening to the brewing network and Jamil mentioned not to brew in a drafty environment to avoid contamination. Maybe I'm taking it out of context or something but I think it was on the Scottish ale show. Now I know people brew outside all the time so this confused me. I brew in my garage...

I intended to use it on my brown today but chickened out after reading how toxic it is. Of course my mash ph was around 4.9 so I paid for it. I read how you need to wear goggles and gloves or it could cause blindness or respiratory problems if airborne and was a wimp about putting it in my...

I brewed a brown ale today that I expected to get 75% efficiency on and to have an OG of 1.055. I'd plugged in all of my grains and brewing info into a brewing calculator. I run my second runnings in with my first runnings for a preboil volume of 7 gallons, take a sample, cool it to about 70. I...

Hello all. I'm brewing a brown ale this weekend and had some questions regarding the water adjustments. I plugged the information into Bru n Water adding 4 grams of calcium chloride and it's telling me my mash PH will come it at 4.7 which seems low to me for not having tons of roasted grain. I...

So I just got done bottling my Kölsch and it's way over attenuated. My OG was 1.048 (which is what I wanted) and my final gravity was 1.002, which is obviously extremely low. I'm thinking it has to be infected because I don't know how else it could finish so low, but trying it at bottling I...

Hey all. I had a question regarding mash/sparge water ratios. I currently use a calculator that I really like because I end up with about the right amount of water going into boil, so it's working for me. I'm doing a hefe with 11.4 pounds of grain and 6 total gallons. I input a mash ratio of...

Hey all, I know the beginner water questions have to get really old but I know this is the place to ask them. My question is concerning mash ph brewing with RO water. In the past I've used RO water and have just added a teaspoon of calcium chloride in the mash or a teaspoon of gypsum for...

Hey guys. I was wondering if anyone has a tried and true water profile for a brown ale. I'm going to start building my water from RO water since I can't use the softened water. I was playing with a calculator earlier and settled on adding I think .5 tsp of baking soda, 1 tsp calcium chloride, .5...

Hey guys. I was wondering if anyone has a tried and true water profile for a brown ale. I'm going to start building my water from RO water since I can't use the softened water. I was playing with a calculator earlier and settled on adding I think .5 tsp of baking soda, 1 tsp calcium chloride, .5...

Hey guys. New to this kegging thing and I had some questions about dispensing. I have done my homework some. I've had my milk stout sitting at 32 with a PSI of 5 to 7 for 4 days. According to the chart this should give me 2- 2.2 volumes. My first question is when will my beer be carbonated? I've...

I have a fridge with a temp controller that I use to ferment beer in. When I control the fermentation temperature I just stick the probe to the side of the bucket and cover it with bubble wrap and this gives me the exact temperature of fermentation. Now I have my keg in there and I want it at a...

So I've just cleaned my keg. I have it filled with 3 gallons of starsan and ran air through it to seal it. The air is pushing the starsan through the bottom of the hex nut on my out post. I@o guessing it shouldn't do that. I just put a new gasket on the dip tube so I don't know what the issue is...

Ok I am new to adjusting my water and would like some advice. First of all here is my report average: Calcium:35 Magnesium:8 Sodium:75 Sulfates:122 Chloride:65 Total Alkalinity:57 PH:7.8 Total Hardness:121 My recipe is a Robust Porter: 11 pounds Marris Otter .25 pounds Victory...

I wanted to adjust my water before mashing and I'm planning on using lactic acid to drop it to 5.5 pre mash. What I can't find an answer for is how much I need to add roughly. Is there a basic ratio? something like 2ml per gallon will drop the PH by .1. I completely made that up but is there a...

I know there are couple of different schools of thought on how to go about kegging. There's the method where you crank the PSI up to 30 and rock it until you get to where you want. I'm heavily leaning towards the idea that you set it to a PSI and a temperature and get the CO2 volumes I want. Now...

Hey guys. New to the thread and I'm starting off with a question on water. I've been listening and reading up on information about water chemistry pertaining to brewing. I first listened to the water shows on brew strong and thought I got a pretty good handle on water. Then I recently listened...