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I have been brewing for several years and do water chemistry for all my BIAB batches. Normally I can get the mash PH close enough to my target, say normally my target is 5.3, then I can get somewhere between 5.25 or 5.35, not too far out. However, for my last 3 batches (a pale ale, a Hazy IPA...

I plan to start brewing sour beers and have been reading some threads, but still have several questions that I did not find the answers to: 1. First, can you just add lactic acid to the final beer/during any point of the brewing process to make a sour beer? Instead of adding Lactobacillus and...

I wonder how to select hops for combination when you design a IPA recipe. I assume there are some certain hops goes well other certain ones, but someone does not go well with other certain hops. For example, I plan to have Sabro, Idaho 7 and Strata hops all in my new IPA. Do they go well? I...

I have brewed a Milkshake IPA without adding any fruit or puree yet. Pale Malt 81.2% Munich Malt. 5.5% Flaked Oats 9.2% Lactose 4.1% ( about 11g/L) Kveik Yeast Mashing at 66 degree C 6.6% ABV, 30+ IBU Two questions: 1. The taste of the beer is OK, but it didn't give me the soft, smooth...

I would like to brew a west coast IPA exactly looking like this. What could be the grain bill for this? Pale ale malt for sure, crystal 40L? 75L? Munich malt? How about this: Pale ale malt 80% Crystal 40L 5% Munich Malt 5% Can I get what I am looking for? Any thoughts or other suggestions?

Two weeks after bottling, my beer still has very few bubbles and tastes very sweet. Firstly, I put around 2.7g of sugar in the bottom of each bottle (330ml), then fill the beer all the way to the bottle neck, leaving only 1 mm space ( to prevent from oxidation ), then cap it. But after two...

I use Fermentis Safale S-04 to brew Stouts and British Ales. Normally after two weeks in the fermentors, I bottle right from the fermentors before adding cane sugar in the bottles ( 2.6-2.8g / 330ml), and leave the filled bottles in room temperature for 2 weeks before putting them into fridge...

I am using carboy as fermentor. Is there any better way to avoid the wort from contacting air during dry hopping? Thank you.

I used to use while suger when bottling. Normally I do proportion of 8g/ 1L (white sugar/wort). Firstly mix white sugar with 250-300ml water and boiling them for 10 mins, then put this solution in the bottling bucket after it cools down to room temeperature; Secondly, transfer the wort from...

I have brewed several batches of APA and IPA with fair enough amount of bitter hops and dry hopping according to some recipes available online. For example, for 7 % ABV with 50-60 IBU and 6% ABV with 40-50 IBU. The IPA is suppuse to be bitter, horever, the bitterness in my beer is not the the...

I noticed a recipe posted nywww.homebrewersassociation.org last week. It is a Columbus PA belowed. Just wondering what the point is by adding honey during the boil? What flavour it will bring? It is definately not aiming to increase the alcohol, right? Since it is a pale ale of less than 6% ABV...

I tried to brew a 10L ( 2.5 Gallon ) batch vanilla stout by soaking one 16cm length Madagascar vanilla bean in 100ml vodka for a week before adding the extract solution in the wort 5 days before bottling. Of course I cut open the vanilla bean and let the seeds to be exposed and chopped the whole...

I have recently started with BIAB and have brewed 4 batches, two low alcohol ( 2 pale ales of 6% and 5.3%) and two high alcohol ( wee heavy 8.6% and barleywine 10.3%). However, I notcied my mash efficiency is different between them. For two low alcohol batches it is around 77%, but for two...

Where does the haziness come from? Does it come from the hops ( dry hopping) ? or proteins in the wheat or oats? Or is it because of the yeast? Definately not the troops of hot break and cold break I guess. I am also confused about the brewing process to brew a hazy IPA: 1. That means do NOT...

I am thinking add Baileys ( the Irish Cream Whiskey) to my Stout 3 days before bottling, in order to increase the cream mouthfeel and sweetness as well as alcohol. Has anyone done it and is it a good idea? Anthing I should be aware of? Thanks.

That last three batches ( 2 stouts and 1 pale ale) I brewed all showed 'hugh' PH drop after prime fermentation ( before bottling ): 1. Stout - PH before fermentation: 4.81 ----- PH after fermentation: 4.04 ----- drop by: 0.77 2. Stout - PH before fermentation: 4.92 ----- PH after fermentation...

I am doing BIAB and using boiling tun as the mash tun. As the tun does not have the layer to protect the temperature, the mash temperature drop 3 Cel during a 60 mins mash, that is around 1 Cel per 20 mins... I am think to add a layer of somthing on the side of the tun to prevent the drop. Any...

I am using BIAB and I need to know the volume of the wort I get after mash. Since my mash tun ( which is also boiling tun ) does not have mark to show the volume, I plan to transfer the wort to measuring cup, then transfer them back. Should I worry about oxidation of wort at this stage due to...

I am brewing with BIAB method for the first time. There are many bags with different mesh number to choose, such as from 60, 80, 100,120 to 200. Which one works best for BIAB? Cheers

I brewed a stout last weekend and targeted on 5.6 mash PH. The actual mash PH was 5.68 (18.1 °C) which was a bit higher but I think it was OK. However, after mash and sparge the PH became 5.14 (21.9 °C) before boil, then got down to 4.81 (19.1 °C) after boil. According to John's How to Brew, at...