Tony
Quality over Quantity
- Joined
- 26/4/04
- Messages
- 7,168
- Reaction score
- 276
I have brewed everything form the palest laget to the darkest stout. belgians, several different smoked interpritations of various styles, amber lagers, wheats, belgians, you name it.
out of everything the pale ones never seen to turn out as good.
they are always a bit hazy and.......i dont know, they just dont taste right.
I have only ever brewed one that was good and i have no idea how. I have full records of what i did but nothing seems different. It went on to get 4th in style in the AABC, only 1 point behind third.... bugger
as soon as i brew sonething over 16 EBC, it instantly becomes clear, smooth and ....well its how it should be.
I have just tried one of my pilsners i bottled 2 weeks ago and its hazy as hell :angry: as were my last couple of pale lagers.
I have just bought a flash bang pH meter to moniter my mash pH to try and see whats going on. It will be interesting to compare the initial mash pH of a 20 EBC beer to a 6 EBC beer.
I wonder if it has something to do with the local water. you read about certain regions beers being amber of pale or black because of the water chemistry.
will keep all posted with some pH readings and will also be adjusting to suit to hit the optimal 5.2 to 5.3 pH to see what happens.
cheers
out of everything the pale ones never seen to turn out as good.
they are always a bit hazy and.......i dont know, they just dont taste right.
I have only ever brewed one that was good and i have no idea how. I have full records of what i did but nothing seems different. It went on to get 4th in style in the AABC, only 1 point behind third.... bugger
as soon as i brew sonething over 16 EBC, it instantly becomes clear, smooth and ....well its how it should be.
I have just tried one of my pilsners i bottled 2 weeks ago and its hazy as hell :angry: as were my last couple of pale lagers.
I have just bought a flash bang pH meter to moniter my mash pH to try and see whats going on. It will be interesting to compare the initial mash pH of a 20 EBC beer to a 6 EBC beer.
I wonder if it has something to do with the local water. you read about certain regions beers being amber of pale or black because of the water chemistry.
will keep all posted with some pH readings and will also be adjusting to suit to hit the optimal 5.2 to 5.3 pH to see what happens.
cheers