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My mash tennis have remained below 169 just about always (unless doing a decoction mash). I have been adjusting the pH with lactic acid, never adding sparge water with a pH higher than 5.4. I bought the buffer because I figured whatever is happening between adding the acid and collecting the...

I have a pH meter, I just never bothered to monitor my sparge. I'll be adding calcium to my next mash (I read it helps with buffering, plus mine is a little low) and I'll be adding 5.2 to my sparge water. I'll probably do something pale so I can taste all off flavors.

Good idea. Is my pH likely to change during the mash? My guess is it would change mostly from the sparge, and that's where tannins would leach. My profile us Minneapolis Water which is pretty nice for beer. If I'm doing a lighter beer like an IPA, I add acid to hit that magic 5.2 pH. What else...

A new addition to my tale... I went to my LHBS to get a CO2 exchange, and while there, I brought some of my beers for the employees to try. They tasted it and think my off flavor comes from tannins. They told me that I don't taste the tannins at tap time because the CO2 increases their...

It's funny you say that because I emptied, rinsed, filled and hooked up a keg that had been holding nothing but iodiphor to one of my tanks just last night. Not DI, but if that flavor appears in my tap water, I'll know. Thanks for the input! Edit: After carbonating the water (shake method at 35...

That is so encouraging to hear. My beers have not been over carbonated, so I doubt the taste comes from too much co2, but as the beer sits at room temp, the taste and smell gets better and better. But of course, then I have warm flat beer. I can't imagine bad taste goes away as beer warms :P I'm...

Hey Judochop. Do you have an update on your friend's beer situation? I have a problem that sounds EXACTLY the same as yours. I naturally carbonate (or at least have been for my past two beers) and have had delicious first pours. Two days later, the malt and hop character is extremely subdued and...

I don't think the keg itself is at fault, or the brew kettle, because the beer sat conditioning in the keg for two weeks without developing any off flavors. Then, two days after tapping (and two days on CO2), it goes from incredible to one dimensional and gross. The keg was cleaned with...

I did this too just to be sure and the bottles were fine, if a little under carbed. But the flavors are not present at first tapping. They only appear the day after tapping. And since I've been carbonation with sugar, the only thing added to the beer after tapping is the serving co2. On a side...

My kegs are all made stateside as far as I know. Old soda or beer kegs. Plus, the off flavors only come after tapping, which is why I feel it's bad co2 or something. I don't know how else all of the beer could go nasty in such a short time... That is unless I'm dumping a bacteria colony in...

Hey everyone. A months ago, I posted this thread: https://www.homebrewtalk.com/f36/recurring-off-flavor-488058/ Since then, I've had two more kegs come to fruition and get tapped. Initially I thought I had solved my problem. The first pull from each get was incredible! The first one was an...

Thanks for the advice! Oxidation is enough to convince me to leave it out. One more question: I'm dry hopping with some home grown hops tomorrow. I dehydrated and froze them, but I'm wondering if I should do anything else before dropping them in the fermenter. Thanks!

I have a very interesting dilemma. Two weeks ago, I brewed a double IPA that has been fermenting quite nicely ever since. Today, I realized that I forgot to add 8oz of victory malt to the mash because when at the HBS, I almost missed it and had to crush/bag it separately. Can anyone see any down...

The water in using is Minneapolis water. It's profile can be found here. My mash pH has never gone above 5.7, i just used that range because it is the range people typically shoot for. My line is 8 feet long and the beer does not pour foamy. It just doesn't have the mouth feel of carbonated...

This is exactly what I thought, but the water isn't consistent. I've used water from my tap diluted with distilled water (my water is way to hard even for the darkest stouts), and I've used water from my sister's house who has a profile vastly different from mine. Either way, I've ran my water...

I do use municipal water. I add a quarter campden tablet to my strike and Sparge Water. My yeast is us 05. My wort temperature is 65 +- 0.2 for the entirety of fermentation. I primary for 2-3 weeks then keg. Carbonic acid is possible, but my beers seem to be under carbonated no matter how high I...

Hey everyone. I've been brewing beer every two weeks this entire summer and have been loving it, except for one extremely annoying problem: every single brew has had the exact same off flavor. Thus far I've brewed a blonde ale, brown ale, pale ale and oktoberfest. My oktoberfest is lagering, and...

Since my working brewpi is almost entirely thanks to you, I would be ok with that :-)

Yes I do! Mine looks janky because I originally had to print it text down. I would definitely not recommend this to anyone :-P also, now that I think about it, the surface would probably print nicer if the text was extruded instead of cut... Maybe I'll make two versions.

I think when I made mine the total material cost ended up being around $8, but that was with Makerbot filament which is sold at extortionist prices!