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UPDATE. Just putting a pils on the mash. I threw in my 2tsp citric acid as calculated using an online resource then remembered I now had the pH meter to test. 3.6pH..! Damn. So my pale ale went in at the same, no wonder the water tasted acidic. Reminder to take anything you read online with a...

Just calibrated my meter and done a few tests. My tap water is reading 7.2, which is alot lower than I would have assumed otherwise A pilsner that tastes quite good on tap fo a couple of months now measures 4.9 (seems high..?) My latest pale ale just kegging today, smelling great I might add...

UPDATE 1 I received my water test strips in the mail and everything (surprisingly) appears really good. pH is hovering around 6.7 (still haven't yet calibrated my meter which also came in the mail) and everything else tests good. The 1 and only thing that is off the charts is "hardness". It's...

Mark my words, I'll be back 👍

Geez man, I really think this is my issue. Like this e host says, my lagers continue to kick ***, whearas the pales are all over the place. I repitch slurry, just like they talk about so this must be it. I've got to throw this us05 and get a new one started and really ideally use a new one every...

Hmm, thanks Unslaven. That's alot to think about. You know the more I think the more things may make sense because this seems to have all started when I also switched from carting town water in cubes to just using groundwater (we're on bore at home). I've only just started looking at my water...

Possibly acetaldehyde Mark(?) I'll let this current keg sit a couple months and see if it clears up. I had been using gelatin too which was making the active yeast fall out pretty quickly so possible it still had some cleaning up to do but couldn't

Thanks guys, I'll check that article out. It may well be hop creep, or biotransformation of dry hops, yes. I'm really not sure, but why is it only happening to me? I've tried using cryo/luplin hops in small amounts to see if this would remedy but nope

I've been struggling with pales for quite some time now and think I may have finally realised it may be down to me switching from chill to no chill since. I adjust my hop schedules so ibu remains as it should and just dry hop later on (have tried keg hopping, late fermentation, post...

Well I managed to pick up an iconic VB "long neck" Yes, very patriotic of me I know. Tasting side-by-side yields pretty stellar results really. First, despite me thinking my version was crystal clear already it's not quite (VB left of pic) though is only about three weeks young. Aroma: I have...

Have a read up on "hop creep" here when you get a chance and all the best for your next brew The Surprising Science Of Dry Hopping | Lessons From Tom Shellhammer

It will actually be the active yeast biotransforming the hop compounds into fermentables. For MASSIVE, fresh aromatics be sure to dry hop after finning all yeast from the beer All the best

Well that was quick.. kegged just 1 week ago using gelatin this CUB type lager is pretty much crystal clear already While I don't have a VB on hand to compare I'd have to say it's going to be pretty damn spot-on. Right now before even lagering it's very clean, both taste and aroma. I just get...

Well I've done three lagers with the Copenhagen lager yeast and all have finished at 1.006.. incredibly dry. Just got a VB clone on now to see how it turns out, will keep you guys posted. This one is all grain mind you, sucrose addition would have it finishing far too low (VB is 1.006 fwiw)...

I actually never noted a difference between S23 and 34/70 despite Fermentis stating it was a "fruity" ester yeast. From memory Brulosophy did an experiment on the two as well. Never tried S189 but here's an article on the two if anyone might be interested Yeast Comparison: Saflager W-34/70 vs...

Well I've had my first lager done with the Copenhagen lager yeast sitting in the keg a month now and it's still quite cloudy.. never had a beer take this long to condition before. I can't yet comment because it's simply not ready yet. It finished at 1.006, my lowest fg ever. Had the German Bock...

Hey all, To cut to the chase I bought a few different types of liquid lager yeast to try and to be completely honest I'm not sure I'm picking any difference whatsoever between any of them.. which kinda gets me thinking, is it possible alot if not all are actually the same strains being resold...

Warmer dry hopping for me has always been better. I get far more dank flavours than cold. Cold I can sometimes not even detect any dry hop at all. Only time I've had hop burn was just recently dry hopping in a keg where I'd ground up the hop pellets didn't use a hop spider and tried shaking...

Thanks Mark. This reminds me of the lactic acid I was using in the early days, coffee machine cleaner. I was using our Delongi cleaner which stated ingredients being just lactic but started using the Coles brand which actually doesn't tell you what the ingredients are so I stopped.. tried...

I was going to try some of the (far) cheaper alternative Stellar San. The cheaper alternative seems a far better score but I'm not willing to try it after being so satisfied with Star San What's the difference between these two products? I see two labels, an old one which could appear identical...