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Thanks Mark - I'll re-calibrate it with the test solutions and give it another go. It's a new electrode (the old one dried out) and I've been keeping it wet with the KCI solution.

Well, a lot went wrong in the brewing process with this, including some unexpectedly warm weather which meant it fermented at 27c for day 2 and 3. It seems verdant is a pretty forgiving yeast, and the PH didn't seems to have a massive impact because it turned out to be a pretty ok beer! Took...

I brewed this today using RO water and the following additions which I calculated to achieve a mash PH of 5.24: 9.8g Calcium Chloride 1.2g Epsom salt 1.4g Gypsum 4.8ml lactic acid (88%). However, when I tested the mash PH it was 4.9! I cooled it to about 40c and used my kegland PH meter...

Thanks fellas. Chook - yes it's the NEIPA 2 profile. I think I've got a bit more of an idea now, the video was helpful TwoCrows. I didn't realise brewfather had an auto button that calculates it for you. I'll let you know how I go.

Hi all I'm looking to brew my first NEIPA next weekend (Home Brew Network's Harpoon Hazy IPA). I haven't mucked around with water chemistry much so far but it seems that's a bit more important with hoppy beers so I thought I'd give it some consideration. I'm having issues getting a water...

Actually, after a few more days it's really picked up - much better beer.

Quick update, it kinda worked. Modest improvement to the fruitiness. It'll do.

Hi all, I brewed a Dr Smurto golden ale a few weeks back. Seems a few things went wrong with sparging or mash temp (was about 8 points under my target OG and hop additions (think I must have stuffed up the hop schedule and added too much too early). The result is a fairly clean but slightly too...

I made the red ale in this thread, turned out great: https://aussiehomebrewer.com/threads/biab-recipes.98668/

Kegged the nutbrown ale today (hoppy days recipe on brewfather, but substituted Carafa I for pale chocolate as I couldn't get it). Chucked a bit in a pet bottle, chilled it down then 'Ross carbed' it with 35psi and a bit of shaking. I'm sure it'll mellow out over the next few weeks but I'm...

I've got a pack of Espe in my fridge which I'm looking forward to trying out, sounds interesting: "WARM ALCOHOL AND FRUIT. COGNAC AND PLUMS. MOST EXPRESSIVE FERMENTED HOT." https://kveik.com.au/product/espe-kveik/ Reckon it might work well with a Belgian or a Porter.

Might just be me and something to do with how I'm brewing. Just something I noticed.

I've done a dodgy Czech pilsner with Oslo. OG 1.039. Mashed a bit higher than intended so that might account for the stuck fermentation. Did @Grmblz dodgy 'harmless lager' with Oslo that got stuck. Didn't bother measuring OG for that but it was very green apple after fermentation stopped. Gave...

I've done a few brews with Voss and Oslo now, and found that they go nuts for a day or so but can stall. I've been fermenting at 30c but found I needed to give the fermenter a bit of a shake and ramp up to 35c to get it to finish off. Might just be me though.

Awesome, thanks mate

@KegLand-com-au this might be covered in another thread, but can you add your thermowell to the fermzilla lid and still ferment under pressure?

Trump's drunk on himself. Drinks his own bathwater.

That's gold @MHB

I think I must have mashed higher than I thought, as this turned out to be mid-strength (3.5%). It's not bad, but a bit too light for my tastes. Will be a very easy drinking session beer for a 40 deg day though.

One suggestion, chuck a computer fan in there connected to a length of pvc (120mm fan screwed to 100mm puddle flange on ~500mm length of 100mm pipe worked well for me). Airflow makes a huge difference to temperature consistency and also chills the taps much more. I found I got a lot less...