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Hello Everyone, On beginning of April I brewed this weissbier recipe. Now I took first taste and almost everything looks fine, aroma, color, pH. The problem is on the flavor, when I taste it, looks fine, but at the end, I can fell a strong flavor that I cannot describe (it looks something...

I’m reading John Palmer book. I heard he is one of the best on this. for blonde ale he recommends the following water profile. So, in you opinion I should use so much Cl? I’m also sending a print screen with water profile I had created for a blonde ale. What do you think?

Hello Marc, I was reading John Palmer book and he always suggest to use minimum of 50ppm of calcium, since I’m using bottled water (really poor in minerals), I need to add CaSO4 and CaCl2 salts, and these salts will increase SO4 and Cl2 presence. My Sulfate-to-chloride ratio is equal to 1,7.

Hello Marc, I was reading John Palmer book and he always suggest to use minimum of 50ppm of calcium, since I’m using bottled water (really poor in minerals), I need to add CaSO4 and CaCl2 salts, and these salts will increase SO4 and Cl2 presence. My SO4 and Cl2 equation is equal to 1,7 (not so...

I’m following Brewfather recommendation for salts dosage. The salts are selled by a store, no brand. In summary, I just want to know if these values are ok, or there is any recommendation about high dosage of these salts? I’m afraid that 7 grams (0,25oz) of CaCI2 are and 4g (0,14oz) of MgSO4 for...

Hello everyone, I have a doubt related with salts for water adjustment. I use brewfather to calculate the amount of salts I should use to manipulate the water. The point is, there is any limitation on the quantity of salt we should use? I usually manipulate the water with Magnesium Sulfat...

Thanks for your words. I already bought the TSP (for cleaning) and Citric Acid (for passivation). Now I will wash all stainless steel equipments with TSP (6% solution) and then passivate them with citric acid (7% solution). My idea is to follow the steps below 1) Crete a TSP 6% concentration...

I already tasted the beer and It has a off-flavor. Metal :( The other tasters didn’t detect the off-flavor, but I can feel it.

I was reading about this and it looks like the solution is to clean the stainless steel with TSP and then to do passivation. This should be performed in all the new stainless steel equipment's and also in every each two years.

Hello everyone, I just bottled my first batch. Looking to the fermenter it looks good? Or is the beer contaminated and should go to the trash? thanks thanks

Thanks for your reply. Should I keep in on a freezer or I could leave it in a room temperature? Another question is related with forced carbonation, you do it before of after aging the beer?

Boa noite a todos, estou a pensar comprar uma Keg para guardar as minhas triple por alguns meses, em vez de as guardar em garrafas. Acham que é uma boa opção? Gostaria também de saber a vossa opinião sobre a validade da cerveja em uma keg assim que começamos a beber cerveja dela. Eu penso que...

Hello everyone, I‘m planning to buy a keg and use it to storage some triples for couple of monthes. What do you think about this, will be the beer stored in a Keg fresher and with more validity comparing with a beer stored in bottles? From your experience, if I start drinking a beer from a Keg...

Hello Everyone, what do you think about this solution for canonical fermenter? It looks as a 3 in 1 product: 1) blow off function, replacing airlock; 2) Useful during cold crash and taking samples, avoiding O2 to enter; 3) Bottling without O2 and with pressure. It...

Keep few more days at 21 on fermenter and then bottle? So, after bottle I should put my bottles in a warmer place, my celler is at 13 degrees.

I’m planning to keep it on 21c degrees till thurday, then reduce to room temperature (around 13c degrees) on thursday and bottle it on next sunday. What do you think?

Thanks for your reply. can you send a pic with airlock set? And how do you do for cold crash, you keep co2 open at 10 bar during all the process?

9 weeks at 21 degrees? Or you decrease the temperature to maturation temperature (10 degrees)?

Thanks for your replies. Ok, I will keep it in the fermenter for one more week. However I still have a doubt about this fermenting stage temperature. First I still little bit confused about which name we should give for this fermentation stage, is the 2nd fermentation or the maturation stage...

Hello, I’m doing my first brew, is a weissbier. The fermentation started 8 days ago. I checked the gravity three days ago and today, and it didn’t change, is on 1012 (matching receipt FG). I was reading several posts and in most of them is recommended to wait, at least, two weeks before bottle...