Search results

c-note: Today I'm bottling the first pale ale I've done since this post, so I should know in a couple of weeks whether I've fixed it. Going to rack w/o the autosiphon and be extra careful about oxidation/sanitation. I also did a very simple recipe (single hop, US-05, no dry hop), so if the...

Thanks for the advice, JJL -- some of my beers do seem a little thin, too, so the pH might be an issue. I'll try bottled water next time. Between that and making sure to avoid oxidation, hopefully I can make a decent IPA.

Thanks, remilard -- it sounds more and more like oxidation might be the issue. I'll try racking without the auto siphon next time, and if I dry hop I'll do it during fermentation -- I guess that means in primary, then? I'll also check out that Brew Network thing.

Hadn't thought of pH. Would the pH be too high from oversparging? Or are there other causes why that might happen in a partial mash? I think the bottles are sealing -- I'm using oxy caps, and the carbonation seems about right. (The IPAs in particular actually seem a little overcarbed.)

Thanks again for the help. I like most hoppy commercial beers -- Pliny, Lagunitas' various IPAs, Sierra Nevada PAs and IPAs, things like that -- but I do wonder if I'm over-dry-hopping. Is one oz a pretty heavy dry hop? The aftertaste is present when the beers are young, but gets much...

Thanks for the replies. I'm using San Francisco city water, no additions of any kind. It's supposed to be pretty good as tap water goes -- the report is online, should I check for the levels of any one thing in particular? (Edit: just saw the sulfates question -- the level of sulfates listed...

First post -- I've searched exhaustively to try to find an answer for this, and checked a couple of books, but can't figure it out. I'm about ten brews in, doing stovetop partial mashes, partial boil, some with kits from AHS and some with recipes/ingredients from the LHBS. After lots of newbie...