Search results

I had EXACTLY the same issues as you once OP. The solution, increasing batch size to reduce fermenter headspace. I also bought some 2.5 gal fermenters for smaller batches. I was oxidising all my beer during cold crashing due to creating a vacuum (pv = nrt), essentially sucking air into my...

I tend to brew US style beers with US yeasts 95% of the time :] Hypothetically, can you manipulate final beer pH with fermentation temperature? i.e If i brew a beer and ferment it at 19C and it finishes at 4.20, i could brew it again and ferment it at 18C to hopefully finish at a higher pH...

After thinking more about this, i think the best solution is to ferment as cool as possible in order to avoid a vigorous fermentation pushing the beer too far below 4.3 pH. Alongside a sensible Stout grist too obviously.

I've been reading a lot about final beer pH lately, and all the way through the brewing progress for that matter. It seems to me that a final beer pH of 4.3-4.5 is generally considered optimal, in terms of both flavour and microbial stability. This is for ales, not lagers (i believe 4.2-4.6 is...

I've decided to make a few changes to the original recipe. I'm aiming for a mash pH of 5.4, mainly to reduce the baking soda addition. I've also quite significantly reduced the amount of roasted malts. Looking at a few commercial recipes, the original recipe seemed a bit too aggressive on...

Just noticed that i didn't mention the fact that i measured exactly 5.5 mash pH for this beer with a calibrated meter after 15 minutes. That was with the 4.4g baking soda.

I may make a test mash of this beer as AJ suggested sometime this weekend if i have the time. I'm assuming that this is simply a scaled down version of the recipe i posted above? I'll post the result of course. For what its worth, when i first began brewing, i had no idea about mash pH and...

From reading a lot of brewing literature and posts from Martin Brungard etc on here, it's generally accepted that a mash pH of 5.5-5.6 is considered optimal for promoting fullness and malt character in dark beers.

Yeah, taking a reading at 15 minutes, cooling and measuring at room temp. Calibrate pH meter every brew. Part of me is maybe thinking that i'll have to back off the Sodium Bicarbonate, and just accept a mash pH of 5.2-5.4 :[

The sack of Maris Otter is actually from a local floor maltsters who i don't usually use/trust to be honest. I get crappy efficiency with their malt compared to my usual source. They're actually closing next month after 180 years, which is quite sad. Could that somehow be effecting the beer...

I live in a very soft water area and am able to produce excellent pale beers. Dark beers however are currently a massive thorn in my side. Essentially i have to use what i think is a ton of Sodium Bicarbonate to achieve a mash pH in the 5.5-5.6 range and i'm starting to think that its somehow...

Cool experiment and write up. This is why i love plastic bottles so much. Can squeeze all the damn O2 out :]

Thanks for the feedback all. I've been doing some reading and found quite a few articles on the brewing of Pivo Pils. The common concensus, water profile wise was basically simple CaCl2 additions. So i've settled on this: Ca+2 Mg+2 Na+ Cl- SO4-2 74 2 0 120 24

Thanks guys. I had no idea what "Jever" was in Bru'n water but i'll definitely take a look. Seems like bumping up the ca + cl seems the way to go.

Thanks for the feedback again :] The old profile i used was : Ca:20 Mg:2 Na:8 Cl:43 SO4:16 I'm quite liking the look of the Dusseldorf profile in Bru'n water (Ca:40 Mg:15 Na:26 SO4:80 CL:45) Think that'd be well suited to this beer? or should i just stick with the original profile...

After being inspired by Firestone Walker Pivo Pils last September, i'm brewing a hoppy pilsner. The last pilsner i made, i used a water profile very similar to Prague (So super soft). The beer was good but a bit soft, and it lacked definition. I also think that due to the low Ca levels (20)...

Unfortunately i was using it in the same volumes you would Sodium Bicarbonate. Probably due to the fact i thought i was using Sodium Bicarbonate :P :[

I add Epsom Salt to my pale beers and use NaCl for all my chloride in pale beers, as i have very soft water which is totally devoid of Na and Mg. I'm very happy with the results too.

Thanks for the reply Martin. Do you switch up your water profile much between Stouts and Porters generally?

I've been having some problem with my dark beers lately, and would love to some input on the changes i've made. Basically, i live in a very soft water area: Total hardness as CaCO3: 32 --all in ppm Calcium : 8.82 Magnesium : 2.43 Chloride : 11.59 Sulphate : 15.86 Alkalinity as CaCO3 : 33 I've...