Recent content by Trenloco

Well, I doubled checked with brunwater. The spreadsheet suggests adding half the acid that brewers friend told me to. It tells me my mash pH was around 5.0 (which may explain the unusually low mash eff. I had). Upon tasting a bottle of another amber ale I made some weeks ago with similar acid...

Looking up citric acid , found that flavor threshold is 150 ppm (I'm at nearly triple that for this recipe). My water is highly alkaline and hard to boot, so I might switch to bottled water as there is no way I can get mash pH near 5.3 without using too much acid. Will give brunwater a try...

I think so , I had a beer go slightly tart before with a similar dose of acid, but it was an IPA so it was more a feature than a flaw. The brown I fermented in a diff vessel and has no tart flavour whatsoever, used same hoses and stuff to transfer than I used on the tart amber

Hello brewers , I'm having a issue with my latest beer and would like some input. This Wednesday I kegged an amber ale fermented for 2 weeks in primary with s04. In every gravity sample I took (at kegging and throughout fermentation) I could always taste a really acid flavor (tart might be a...

Updating: ended up throwing in the full whirlpool hop bill in a whim. Upon tasting I find it wasn't that bad of an idea, nice piny, resinous smell and taste but malt balances well ending in a clear finish, no harshness/sweetness whatsoever. Only thing that I'm not comfortable with was...

Yes , maybe that slight oval shape isnt really enough to trap a significant amount of yeast. I should just get a conical someday and be done with it lol. Thanks for the input !

My idea was to put the spigot or valve in the bottom of the fermenter. It has 3 little legs and I would be placing the spigot in the center. If it ends up lower than the legs I can just drill the wooden platform I use for the fermenter so the spigot can go trough. I'll attach a pic of the...

Hi guys , today I listened to a guy who was all-in on purging yeast and trub the first days of fermentation. I want to try it out but thing is , my fermenter isn't conical, its oval with a valve quite high up (think of a speidel). So I got an idea, I want to rig up some kind of ball...

Well, jello helped a bit but it's still undrinkable, so down the drain it went. It had a solventy flavor too which would we weird with kveik, maybe the repitched yeast wasnt healthy enough?

Good , I was afraid it would gel up on me, and how much should I use for 5 gal? What's the upper limit ?

Well, Its been 5 days and the taste remains exactly the same. Debating whether to dump it or maybe try a gelatin bomb to see if I can force all that excess yeast to floc. Need some technique for jello that doesnt involve microwaving (dont have one) , anyone got ideas?

It sat around 10 days in primary, 2 days cold crashing. Ill let it sit for a week or a little more and taste again.

So it's ruined? :(

Hello folks , I'm writing this in the off chance someone made the same mistake I did and can chime in. Last batch (around 6 gal of golden ale) I experimented by adding 2 tablespoons of brewer's yeast (the one sold at nutrition stores) to the boil , 10 min remaining. Wanted to give my kveik...

Once I started using blowoff I never went back. I just pop the airlock when krausen starts falling. Blowoff krausen is denser than airlock one and allows me to leave less than 10% headspace in fermenter (even when using kveik) with no issues. I use 1/2 hose attached to a 3 piece airlock. The...