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Update: I finally got my water report back, getting ready to transfer the hefe I did. I decided to leave the water alone not knowing wich way to go. I kind of wish I would have went with my original guess and diluted with RO and added calcium back, my waters bicarb is off the charts pH 7.6...

Try ditching the extract, I used fresh steeped tangerine and zest right to the fermentor, Boiling the zest eliminates all the aroma you are trying to get from. Cant speak of how mine turned out quite yet, its still in the fermentor

Thanks for all the advice guys, so I did a mini mash with about a cup of 2-row started at 155 and let it sit for half an hour. I tested the pH using one of the test kits with the drops (not accurate beyond .5 pH but only a few bucks). Based on the test my mash pH was >5 It wasnt down as low as...

Whats the significance of 115f vs a normal 15X mash temp?

So after some reading it appears low mash pH not high causes a sour/tart flavor? Anyone have experience with this? I pulled out a very basic (and old) pH meter my dad had. It measured our water at 6.5 which I was very skeptical of, it did however measure distilled at a pH of 7. Is there any...

Point taken, I was under the impression eastern Europe had mostly soft water being home of the pilsner. I'm leaning towards playing it safe, diluting and adding some calcium. It's not as good as going off a water report but should be ok for this recipe

Getting the hops to really come through has been an issue but the overall lacking of malt presence and the tart or hollow is what I'm most concerned with especially on this wheat which is all of 15 ibus. Im not a fan of light beers and usually have a decent amount of crystal and or Munich in...

Hi guys looking for some experience and advice. I am waiting on my label and box from ward to get a water analysis, but until then Im still brewing blind. I have several stout and porter recipes I have maid that come out amazing and am constantly asked to brew them so I can send home growlers...

ya luckily it was warmer yesterday than predicted. Iv never had a problem with fermentation and ill effects from cooling swings. I couldnt find the heater I normally use in my fermentation room yesterday so I used one that was nearly identical. I woke up thismorning to find the room at 95. Guess...

I'll be brewing in my 40 degree garage today, wish me luck with my temps!

Jims = Boo, just saying. Im sure you can find a city water report somewhere. Im on a well so Im not of much help.

In my experience the morebeer spread sheet is pretty accurate, I have used it for several batches and they have all been within 2 points or so as far as I can tell. I still use a hydro for FG but its great for monitoring fermentation.

please dont put them in the fermenter, you will surely pick up wild yeast and end up with a saison. Have you ever had a wet hop or harvest ale? Its a different flavor and many don't particularly like them. I did one last year that I am not particularly happy with and am debating on if I should...

Paradoc, when I plug your Pliny recipe into beersmith I end up with 180 + IBUs in a 6gal batch? 3.5oz columbus alone in a 90 min boil is 160 some ibus....Am I just totally overlooking something?

+1, I stopped planning time schedules, I just have a list of tasked to check off in order. My first two all grain batches on a completely new, never tested system were done in the same day. They turned out to be two of my best batches yet but would I attempt it again even after having a good...

I am by know means an experienced ag brewer only having two batches under my belt but I nailed a 72 & 73% with this technique. I take the first runnings then sparge with water around 190, I usually just fire the hlt up till it boils then off right before I start taking the first running and it...