Aussie Home Brewer

Aussie Home Brewer

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B
Bribie G
you mean high pH?
mtb
mtb
Not to my knowledge.. rainwater is apparently around 5.5 pH in my area. I was adjusting on the assumption it was 7.5 pH (ie town water). Hence the low pH
Grott
Grott
What a bumber, you'll have to buy some grog now.
TheWiggman
TheWiggman
Grab some Great Northern, I hear all the real beer drinkers are switching to this from XXXX Gold
mtb
mtb
Tried some the other day.. tasted like the rainwater I brewed with in the first place ;)
mtb
mtb
Can't say it wasn't refreshing though
B
Bribie G
I thought astringency was generally due to high pH leeching tannins during the mash or sparge, which is why we try to lower pH.
mtb
mtb
High pH definitely does, maybe low pH resulted in something else, not astringency.. in any case though, tasted like ass
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