Search results

Sorry, yes, the Brutzyme by cellar science is what I use and it has A. enzyme in it but also has other enzymes which, based on your response, suggests one or more of the others drop the gravity. My apologies. It was described as Alpha Amylase where I bought it you have corrected that. "There...

Thanks. I would have likely forgotten about IBU's. I brew a porter/stout hybrid at 158 on occassion and it works out nicely, but sometimes the temp gets too high (my spike system on 120V is really inconsistent, particularly during the winter in the uninsulated shop). I botched a batch not that...

A. Enzymes get used to dry out a beer. It was a short lived style (Brut) in the inland northwest that I would love to see come back. Enzymes give algers and pale ales a sort of champagne mouthfeel. I’ve used it a couple times to dry out my IPA’s and I’ve liked the results. It can drop your final...

Thanks. I really appreciate the info. Do you think I would need to mash higher than 158? I just ask because my spike solo is challenging to keep at specific temperatures and 158 keeps me from jumping up to mid 160's I can see the sour working with a fruit stout.

I figured I would sacrifice head retention for flavour. It was experimental and the peanut butter aspect is great. Definitely lost most of the foam but it doesn't break the beer in my opinion as mouthfeel is still there. I was hoping to save on the PB2 but combining the peanut butter was a pain...

Thanks. Unfortunately, I am trying to avoid the artificial sweeteners. Monk fruit is the only one I haven't tried because I haven't been able to find it. I am a bit of a health nut so I try to stick to whole foods where I can. Beer is my one vice.

I am very frustrated with my system. All my kegs are 2.5 gallons or less so I can submerge them in a bucket of water, including the distributor. I thought I found my leak and fixed it but my kegs are not carbonating. I have no idea what it could be unless its the tank to regulator connection and...

For some reason I didn't get any notices there were responses on this thread. Thanks everyone who responded. The beer isn't the worst thing I have tasted but not worth drinking unfortunately. I wasted a lot of peanut butter on it. I am going to attempt it again next month and am wondering if I...

It was not great. Definitely a dumper but could have been worse. I am letting it age to see if it gets any better but I doubt it. You can definitely taste the sour aspect from the malt. I would not recommend it for a peanut butter stout. I am planning on having another go at it when the weather...

I have tested the pH before yeast, never after. I am kind of a lazy brewer in some ways.

I am close, just depends on the equipment I used. This one was a little low.

It's pitched. I tasted it and it didn't seem half bad at this point so figured what the heck.

Given I am wanting to make this a peanut butter stout, should I let it sit in secondary for a few weeks before I add the PB? If I understand it correctly, the PB flavour will dissipate with time otherwise. That's where I am getting to at this point in my beer brewing. Life is too short to drink...

Not a clue. I am using Brewfather and it's calculation was 4.72 but I actually don't know if that's mash pH or wort. And beyond that, no idea. I am still trying to figure out all the sciensy parts of water.

that's good to know. I just gave it a taste and it's actually not bad. Who knows once it's carbonated but I am not as disappointed as I was when I realized my mistake.

Ha. I chuckled out loud (and cried inside a little) at that thought! I'm letting it ride at this point but am kind of thinking I may be able to reduce the tartness with a quick 1 gallon batch of dme and steeping some extra brown and chocolate malt to even it out a little, but no idea if that...

I haven't used acid malt before and some how I managed to read 0.75 oz as 0.75 lbs. Needless to say, I messed up my milk stout. What is this going to do to my beer? It dropped my pH to 4.72 according to brewfather. I also put it in with the base malt for apx 55 min (but before steeping grains)...

I've enjoyed my spike system. It's a bit pricey, but their customer service is really good. Make sure you do 220V though. Everything takes forever at 120V.

I am definitely going to leave it either way. I am going to taste test it when its done in a couple weeks and carbonated. The bubbles themselves look a lot like the bubbles you see in the pictures of infection. 1) I am just interested in learning. 2) if it is an infection, that will change the...

Yeah, its surface bubbles, not the bubbling of yeast activity. I don't seem to have an oily sheen layer, nothing is white, not a lot of anything else left on the surface after the krausen dropped. It's been fermenting for 6 days so it could be the beginning of a pellicle I am guessing. I did...