Search results

it's happy to let 110 year old people in.

wow that's unreal!!

why do you say total ions in the mash and not the finished beer? Wouldn't it be about the concentration in the finished beer?

Has no one noticed that this beer is actually a CREAM ale and not a STEAM ale?? From BJCP style Guidelines 2015: 1C. Cream Ale. Overall Impression: A clean, well-attenuated, flavorful American “lawnmower” beer. Easily drinkable and refreshing, with more character than typical American lagers...

yes that's a good point. I have been used to adding large amounts of gypsum to my hoppy beers so I just thought I was being moderate with a teaspoon of each. My calculations show 108ppm sulphate and 114ppm chloride in the finished beer. probably unnecessarily mineral-y. edit: Though I see Dan...

latest effort. it's my pacific ale clone with pils malt instead of wheat and ale malt and a big pitch of lager yeast slurry. was thinking of dry hopping with 100grams of galaxy, but will wait to see how delicate it comes out. Recipe: hoppy lager Batch Size (fermenter): 23.00 l Estimated OG...

same, seems like we all do it but don't think it's necessary ;)

well I get this harshness with this particular beer. I'm not sure it's the caramunich III but it seems the most likely suspect. The bitterness fades over time but with the recipe above you'd expect it to be a pretty mellow brew. it may be harshness from the hops I suppose. Time will tell.

If I was prime minister I would pass a law requiring refractometers to come with a warning about correcting for alcohol before they can be sold. It gets everyone, including me back in the day.

slightly off topic but still relevant... how are people doing these big dry hops? Are you adding them straight into primary? In a hop bag or loose? at ale fermentation temps? I find sometimes that a big hop addition straight into primary can form a bit of a hop "crust" on top of the beer, where...

What is this thing called wine you speak of?

I get a harsh, slightly astringent, bitter edge to the beer that fades with time but is not very nice when fresh. I'm acidifying my sparge water so it's not from extracting tannins while sparging. This is my recipe based on Earle's Rogers clone: Ingredients: ------------ Amt...

I'm taking the caramunich III out of my midstrength. I suspect it is causing some harshness. I'm going to replace it with half the amount of english light crystal.

Continuing a run of lagers while I have the big clean yeast cake to re-use again. This time doing a hoppy lager. Trying to keep it pretty light and delicate. Batch Size (fermenter): 23.00 l Estimated OG: 1.052 SG Estimated Color: 8.0 EBC Estimated IBU: 17.9 IBUs Ingredients: ------------ Amt...

Nevermind... whoops.

I had a schooner of this yesterday at the local, it's like they have out-pacific aled Stone and Wood. I had a Stone & Wood PA straight after and it just tasted thin, watery and had much less hop flavour than the Balter XPA. The XPA is more like what many are calling a NEIPA these days.

Add some biofine clear or gelatine. Both work well reliably

Agree 50ibu is not extreme. Just roll with it or brew another cube at 10 ibu and blend as already mentioned.

Nope 4ml in the mash. Got it down to 5.3. I'm using 100% 3 ebc pils malt

it's a grainfather. but like fletcher says, it's all an illusion. the moment you lift the grain basket it goes cloudy again. I have tried gently pumping out the clear wort while sparging but it's not worth it. I sieve out the grain bits with a sieve during the boil.