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I suppose it depends on if your water profile is targeting initial water volume or fermenter volume. Because if you added salts to sparge water then some of those salts will get left behind in the grain absorption. Similarly if you added salts only to mash you'd have too much salts.

Sounds great! Looks slightly clearer maybe boil length could be reduced to keep some longer protein chains to bind with the whirlpool hop oils? I'd be interested to know your whirlpool temp/time and dry hop temp/time too ;-)

I fermented at 19C and raised to 21C after high krausen on day 3 and on day 6 it has stalled at 1.022 but I gave it a swirl and raised to 25C and it has continued with krausen reforming and airlock activity again.

1. My brews before acidifying sparge water had a woody tannic astringent after taste I and a few others could taste, some described it differently though, like green pea and cut hedges. The bad taste is in most commercial IPAs outside of USA where the use of acid is uncommon and not...

If you are unable to get your sparge water below the crucial level of 5.7 pH you could try sparging cold.

Same low efficiency happened to me. I'll be stirring up those channels from now on.

Kimmich likely renamed Noonan's Water Witch spreadsheet which is similar layout and downloadable here: https://www.homebrewtalk.com/threads/heady-topper-results-from-ward-labs.481031/post-6221603 Different sheet

I don't see acid on your brew sheet. Usually that is caused by forgetting to acidify sparge water and you extract polyphenols (tannins) from the grains. Most common flaw in craft IPAs. The problem seems to present more in highly hopped beer so it is also possible pH went too high after...

At 5:28 in the video we see: Fawcett Pearl Fawcett Chocolate Bestmalz Munich No hooks is a sack branded by Country Malt (their malt supplier) (also see in Focal Banger brew day) could be oats, wheat or rice hulls. My guess is rice hulls because oats/wheat would probably come in a Briess sack...

I'm doing 1 day cold and the aroma is unreal I just noticed in the photo there is 1 sack showing the wheat part of Country Malt's logo in the bottom left, wonder what's in that? The all caps lettering is USE NO HOOKS. close up below:

Did you shorten the contact time along with the lower temp? I think that is the secret to prevent the oils being reabsorbed into the hops.

Just returned from a tour of the Alchemist brewery in Stowe on 7th July 2023. Heady on hand pull (assume that means cask) had little to no aroma at all and was very dank and bitter and had some maltiness while still bright yellow. First impression was it is very close to Pliny in taste but...

you made a mistake saying wort is 7-8

the water supply is 7 to 8, before it is used to sparge

That's interesting because if learning that caused them to miss out on learning that the pH going in needs to be also below 5.6 then the damage is already done by the time there are any sparge runnings at all even ones that have dropped from say 7-8 of the source water supply to below 5.6 on the...

Only some tongues have the tannin curse, cans that say juicey taste like wood and give a mouth puckering dryness. 90% of UK NEIPAs have the problem because the water is 8-9 pH and you get grain tannins if sparge water is over 6. Acidifying sparge water inline from HLT is too difficult it seems...

Watch Nate brew here 1:45 "oats are something we don't normally use". 2:00 citra, simcoe and amarillo. 4:20 secret sauce is probably salts. 9:55 looks like he's acidifying sparge water, that will prevent the harsh grain tannins that are in most commercial NEIPAs.

I had the exact same problem and once I acidified my sparge water it was fixed. My tap water pH is 8-9 which extracts tannins it seems so i acidified it done to the 5.3 range. Another way to fix it would be no sparge, if you can achieve a mash pH of 5.3 by adding salts or acid malt.

For NEIPA hotside whirlpool hops the best bang for the buck is Brewers Gold, it has the most Geraniol out of any hop (yeast converts to citronellol = citrusy), its grown in France by Charles Faram and is only £3.95 per 100g from Crossmyloof. For dry hop I like to use a fresh bag of whatever...

Ok so high geraniol, low linalool cheap hops in the whirlpool (below 80C, shortish time). Expensive high myrcene (post-ferment, yeast removed, very cold) dry hop for 1 day. Got it!