Recent content by nate79

I have no doubt acid malt plays a role. I just feel like its a guessing game with it could be wrong. The pH meter is in my future. I started to read the water book by palmer but got lost. I will check out those articles Yooper for sure.

Thats the plan. No acid of any kind in the next one.

Thank you guys for the help! I will install libre office and learn how to use those two calculators for sure. Also going to grab some lactic acid for future use. Sounds like I may just need to get a good pH meter to know for sure whats going on.

Ok I will chuck the acid malt in the can and go from there. On a light blonde do you do add any acid additions?

Thank you Mike! Wow quite a difference. Maybe my tart problem is me adding to much acid. Can I do brunwater without microsoft apps? I appreciate all the help! edit* I was adding 7 ounces of acid malt on that recipe to bring the pH down.

I have been using ezwater for my additions. Not sure how accurate it is. For instance ezwater says- for 100% RO water 8.15 gallons 7lbs wheat malt 4lbs pilsner 3 grams gypsum 4 grams cacl 5.86 pH I can't currently afford a good pH meter so relying on online calculators. That is what I have...

Again thank you! Much appreciated! I use 100% RO with minor salt additions. Going to try without the acid malt. I have read and tried the underpitch with 3068 just the tart was so overpowering that if it worked I would have never tasted it. Just a side question. No acid needed to get in that...

I usually do make a starter using brewers friend at the .75 ale pitch rate with both liquid and dry yeast. This last batch I had no yeast and cake of the bry-97 so figured why not. The tart problem has been there for the last 7 batches. Six of which I made a starter for and the one repitch. Do...

I don't have another femonster but I do have some food grade buckets with lids/gaskets I could use. Not sure that beer lines would play a role in my early tart batches that were bottle conditioned. I have a 3 piece valve that I take apart and soak in pbw after every brew. Have found crud in...

Thanks for the responses guys! It might be acetaldehyde now that I have done a little research. Could it be that I am transferring off the yeast early? For this last tart batch. I washed everything and star san everything that touches the chilled wort. I pitched 1/4 of a harvested bry-97 yeast...

Others said they taste it a little but to me it masks all the other flavors that should be there. I had read that most people can't even taste acid malt with it being up to 8% of grain bill. I will grab some lactic and try that. I am mainly trying to figure out if my equipment is infected so I...

I usually build large starters and oxygenate for a few minutes with pure o2 before I pitch so that speeds things up. I don't have any of the older batchs around to see if it aged out but I am going to counter pressure fill a 12 pack off the current batch to store and try over time. I have done...

My beer almost never stays in the fermenter for 2 weeks. Usually around 10 days is when most are ready to crash and keg. Yes I wash and sanitize everything with star san including all tubing, gaskets, take apart clean spigots every batch. Would there be any visual sign of an infection up 10 ten...

In a fermonster and yes on all the batches have been in the same one. Just bought a new one and have a batch in there ready to keg but I pitched 1/4 of a cake from a previous batch.

I keep getting a recurring sour or tart taste in the last 7 or so batches I have brewed. They all were lighter beers done all grain BIAB. The first time I noticed it was in a hefe I brewed and the tartness just took over all the delicate yeast flavors and all I could taste was tart. Now fast...