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Anyone else got any thoughts about possible causes?

Didn't notice anything unusual when I chilled it (plate chiller) into the fermenter - I only noticed the element for the first time when i started cleaning. Hops were in a bag - one of the super fine craft brewer hop socks. I always use it when I'm dealing with pellets and it doesn't usually...

Recipe in case anybody asks: Recipe Specs ---------------- Batch Size (L): 16.5 Total Grain (kg): 3.050 Total Hops (g): 53.00 Original Gravity (OG): 1.050 (P): 12.4 Final Gravity (FG): 1.013 (P): 3.3 Alcohol by Volume (ABV): 4.91 % Colour (SRM)...

I brewed a pilsner about 3 weeks ago, and it has what I would say is an ash type flavour. Before anyone starts thinking of smoked malt or anything remotely like that - it's not. My impression is that there is an underlying ash type flavour - like ashes from a camp fire. My missus says it's...

Chloride: 105-175 Sodium: 61-105 So the logic behind using RO water is that it has bugger all in it so I have more feedom to add whatever I need without ending up with too much of something? Interesting...

I haven't used it but I've been researching it over the past few days. The general rule of thumb seems to be to use acidulated malt for 1% of your grain bill to reduce the mash pH by 0.1... 2% of your grain bill to reduce by 0.2 and so on - but too much and you will notice the taste - and same...

Thanks heaps for your help guys!!

Cool that's kinda what I thought - I'm not really trying use the salts to get Plzen water, just to get the right mash pH, but it definitely sounds like I need to get onto the acids... I see craftbrewer have citric acid "for lowering the mash pH" - anyone ever used that before? Is there a...

Okay so after a few average pilsners I'm trying to work on my mash pH using salts, and it just doesn't seem feasible... but this is the first time I've ever really dabbled in this area so not sure if I'm doing something wrong. My local water profile is as follows: Alkalinity as CaCO3: 84-104...

You think I need to leave it in the fermentor as long as possible? That makes me nervous - I never rack to secondary and the longest I would be game to leave it on the yeast cake would be 3 weeks. What is the logic behind leaving it in the fermentor for that long? I plan to cellar the bottles...

Thank for the tips everyone! I have heard of "double mashing" and I am definitely considering it... but I also am looking for a slightly more lazy approach, and hoping that the fact I'm happy to go for a small batch size helps in that regard! Nick - Are you talking about the "stovetop 20L...

Hey all, I'm a BIAB brewer (40L crown urn, concealed element) and I want to do a big American Barelywine. I've put a recipe and process together, only to find a plethora of stuff on the web talking about how BIAB isn't suited to big beers. It;s hard to get to the bottom of it all, but it seems...

Wow I freaking loved this beer - cinnamon and nutmeg prominent but not dominating, kinda sitting at the forefront of the background... Of a delicious malty warming beer. Hells yeah.

Sure, it's not impossible to find, and I've never been to Dampier - just saying it is sooooo far away from being "the most popular beer" it's quite strange to hear it's so popular elsewhere in aus. It's just not a common beet at all!

I find this really interesting as over here in Perth, NOBODY drinks XXXX. It's virtually unknown.

Thanks for the inpur - I took your advoce. I just gave it a wack and shook for 22 seconds... pressure ended up dropping too low so did it again for 10 seconds... pressure ended up resting at about 20 psi so I figure I'll leave it there and slow carb it the rest of the way... I've got 6 days...

Anyone?

Will this method work using the same pressure and same rocking times if I am force carbonating a 9L mini corny keg?

Sooooo.... old thread, but... did anyone ever solve this issue?

Over in WA I would say carton or case.... I would only say slab if I was putting on an over the top ocker accent.