Recent content by barry.hastings

Corrugated fibreboard cardboard does the trick nicely . Folding it over to make it thicker might also help . Cheers and beers

Gday all from Oz . The main enemies of beer are heat , light , oxygen and infection . A properly filled and cold keg keeps beer nice for years . I once gave away brewing for 8 years due to work commitments and didn’t touch a half keg of Scotch Ale for that whole period . After 8 years , the...

Classy pic . Eerily similar to my masthead

Hahaha . Gold

What do you do with the rest of the frog ?

I’m w

‚too good to waste on the philistines‘ . Hahaha . That‘s gold !!

26 here son !!

A monster of a beer

pH has an enormous impact . My tap water has varied from 7 -9 depending on the day . I always have to adjust the sparge water pH . Remember that one point of pH means a factor of 10 so that a pH of 5 has 10 times more Hydrogen ions than a pH of 6

Hi , your tap water might be typically 7.3 hi , your tap water might be typically 7.3 but what was it on brewday ? Also , your water authority may have given the water a chlorine shock on that day and what you then might have is chlorophenols which are bitt OK , but what was its pH on brewday...

Hi Brewshna , the pH of your sparge water is almost certainly the culprit . It needs to be around the 5.5-6 mark to stop tannin extraction from the husks . With hard alkaline water you need to acidify it down from the pH you started with which could have been 9 or more