Search results

The lactic acid might work for you if it's just a subtle tartness you're after and the beer otherwise seems ready. The best part about that theory: you can test it. Just add a bit of lactic acid to a sample.

I got a similar profile once from a brew session with a lot of homegrown/homedried Cascades. I decided it was isovaleric acid from the hops. It did age out.

Hey all, I want to brew something with Imperial's Loki yeast, the goal is to show off the yeast. This is what I'm planning, any advice? Thanks! 9 lbs belgian pilsner 3 lbs white wheat malt 5 oz biscuit malt Mash 150F Horizon for bittering (low cohumulone, and, I have it on hand) 1 oz...

I looked up a recent Fredericksburg water report, and it seems like your permanent hardness is extremely high. My theory is that it's high enough to lower enzymatic activity in your mash especially if you're brewing low SRM beers, but someone smarter than me would have to confirm that. I'm not...

I don't think you have a stuck ferment, in fact your FG of 1039 is in the range of what I'd expect to see if I brewed that recipe. In particular, note that the lactose is going to add about 0.010 to the FG no matter what. So without that you're down to about 1030 which sounds about right to me...

Sounds pretty solid to me. Remember that moving your kegs will stir any sediment back into the beer. Make sure they're as clarified as you want them to be before they even go into kegs. If your kegs are completely submerged in ice water, they may start to float as they empty out. If 1 or 2...

For what it's worth, I was losing some temp over 60 min from my mash in a rectangle cooler, until I figured this out: The cooler, which is built to keep heat OUT (not in), was radiating heat right out the top through the hollow lid. I drilled some small holes in the lid, just big enough to fit...

Hersbrucker & Strisslespalt.

I think you'll be absolutely fine. At 60% I wouldn't expect even a lager yeast to throw flavors at 58F, it probably even been encouraged to munch on a little diacetyl. Then with cooling it back down to 50F, it might get a little sleepy, in which case you can just rouse it again with a swirl...

I think 30 min at 170F would give you some bitterness, not sure how much. I do my whirlpools at 150F for 30 min, I don't think it imparts any bitterness and that way I don't have to guess.

It's probably the crush. Next guesses in order of likelihood: - Too low of a mash temp because strike water's not hot enough and/or you're losing temp too fast from your mash tun - Too low or high mash temp because your thermometer is lying to you - Too low gravity extraction from sparge from...

You know what might be really cool? A gose with seawater.

I mix one 3ish lb container of oxyclean free with 1 3ish lb box of 7th gen. I mix them well, don't add anything else. I've been using this for years, it cleans and rinses just as well as PBW. My water is moderately hard. TSP or metasilicate might be a chelator or sequestering agent or something...

I like doing stuff like this that has local interest or sentimental value but at the same time isn't gimmicky and doesn't ruin great beer. I've made beer with green coffee that I brought back from Hawaii and roasted myself, made beer with 100% of the water being fresh snow from a winter storm...

Just in case you're interested for next time, I brewed an irish red recently that came out very nice in all respects including color. 8lb red-x, 2lb maris, 4oz C80, with 3oz roasted barley 300L added to mash after 1st runnings. Beersmith calculates 15 SRM for it.

Hi there, a buddy of mine has crohn's and he tried a small amount of my pale ale with ClarityFerm with no ill effects. He didn't have a whole pint, so take that for what it's worth. Clarityferm did not impact the beer in any sensory way that I could tell.

"if I had added the whole 1.9ml into the mash water that Bru n water had calculated while I was starting my day, I wonder if it would've ended up at the 5.37 it predicted?" That's the idea. Although from the additions and measurements you listed in the previous post, it seems like something...

The yeast will attempt to drop the pH to its own liking. The grains drive the pH upwards due to direct effect but even more so due to its buffering effect (resistance to change in pH). The buffering effect is what your RO water did NOT have, and it's what you're working against when adding acid...

Yes the pH of the solution (the entire mash) will rise significantly once you add the grains.

Bru'n Water is calculating your acid addition to keep the pH of the actual mash in range, NOT your mash water. The pH of the mash water is relatively inconsequential.