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Hi all, have a terrible off flavour in a dark Vienna pseudo lager I brewed a week ago... recipe below: I sparged with a 5L jug which was 1.5 L of boiling water and the rest hot tap water (which is not very hot in this property). the sparge was 12 L and I did the first two as described and the...

Looks great, would love this, my heating belt scares me.... capable of melting my fermenter and possibly starting a fire? please help!!!

Kveik

@CEO Keg King Hi Will, just wondering what the go is with 25kg grain sacks, for most malts these are out of stock on your website. Kegking is my preferred supplier and I would prefer to support you guys, are you expecting the situation to change anytime soon?

Hi WEAL, struggling to picture the setup of more than one helix and an Elbow? I have a helix with bot ends screwed into a Tee piece. Can you explain the set up? cheers.

Hello again... I've been making sours regularly since @eastgummy gave me those first initial pointers. I started a kettle sour yesterday.... and cut out some steps from the process due to laziness/time constraints and part of that related to sanitation. I woke this morning to find the kettle...

count me in!

So I had a go kettle souring based on the above recommendations, wasn't able to get flaked wheat so just increased the wheat malt. took quite a bit of lactic acid to get to 5.4, probably twice as much as your suggestion.... then soured it for about 36 hours, my pH strips only went as low as 3.8...

Eastgummy, When you say strong or mild flavour are you referring just to the level of the sourness or something else?

Just did another SG test this morning, after 10 days since pitch, seems to have finished attenuating at 1.004 and there is now a good bit of tartness which I did not detect when I had a taste earlier this week. The sample was 25 degrees and not carbonated but I was still very pleased with the...

Definitely not a full sour, just some balanced tartness to take away from the dryness. I've seen the dry Belle yeast about, maybe I'll give it a go on the next batch. With the first batch (the one I opened this thread in regard to) I was unhappy with the flavour, there was an overwhelming...

haha..... that is a lot to digest!!!! Thank's very much for the detailed response! I will do some research then get back to you on the next attempt... pH hasn't been something I've bothered considering to date as I've only recently gotten into brewing after returning from living OS. I'm...

Cheers Eastgummy, thanks for the response. I am now brewing my third saison at the moment, first two were with the belgian saison blend yeast, this one with WLP590 - French Saison. I added a small amount of coriander seeds and the zest and juice of two limes and some kaffir lime leaves at 5min...

Still very new to all grain, haven't played around with mash temps yet, just been doing it all at 65. Though I just cracked open How To Brew by John Palmer this weekend so keen to get a lot more insight from reading that.

So it took a couple of days to get up to 26 degrees, but I took an SG reading last night and it was 1009, carbed it up in a 750ml PET and served. For me there was probably too much of a soapy taste from the coriander seeds, will go lighter on those next time, though my partner said that was the...

Yeah... i did throw it together based on a mix of other beersmith recipes but admittedly there could have been more research put into it. The crystal I had on hand and it was a last minute decision to just chuck that in as well.... fingers crossed it's not too unbalanced.

Cheers, that's not a bad idea.

Good afternoon all, New to AG brewing, currently in the process of fermenting my 3rd batch from the Guten40L. I brewed the following recipe up on thursday night then pitched on the friday morning (22/11/19) with WLP568, first few days were at around 23 C and I set the thermostat for 26 C this...

Would love to get my hands on one of these! please count me in!!!

Helpful summary here if anyone else is interested in the effects of removing cold break from wort. https://beerandbrewing.com/dictionary/6rhVOJuq6C/