Hi brewers, i just finished the boil of a german pilsner and the cooled wort pH is about 5.3. Should i lower it to about 5? i have lactic and phosphoric acids but not sure how much to use. Cheers!
Hi brewers, i have some wlp830 which is a year out of date,what would be the best method for a starter? i am planning on making a 24L batch of a german pilsner. Cheers!
HI, im thinking of brewing this next week but i only have a year old wlp830, would this work with a giant starter? any alterations i should make using this yeast? cheers
Hi Brewbama, i filled the keg full of phosphoric acid solution and the transfer line then pushed it out with co2. I thought that would be enough to keep the beer from being noticably oxidised within a few months? next time ill fill the gas in tube with liquid too and the extra steps you mention!
Its difficult to describe,kind of a sweetness that wasnt there before,almost total loss of hop flavour,a real monotone dull flavour. Maybe slightly metallic?
Hi, i brewed a biscuit blond ale with no dry hops 2.5 months ago,it was brewed in a fermzilla and transferred to a liquid purged keg and lines, also purged the headspace about ten times to get some more o2 out. I left it at room temp (around 18 to 27C fluctuating)
I poured a glass last night...
How does losing alot of yeast through the airlock/blow off tube in the first 4 days effect the conditing phase of the ferment? Is there still enough yeast for a complete ferment or will there insufficient yeast to properly clean up the beer? cheers!