Ok that helps. I did add about 15oz of hops total for a 10 gallon batch. Could it be the hops giving the slight salty backend? Cascade/ctz/simcoe/centennial/amarillo/citra/chinook . . . .
I do add about 10 cap fulls of phosphoric acid 10% to my 10 gallons of mash water. Could that do it?
Otherwise pretty straight forward recipe with filtered water.
Hello all, I just did an IPA that is really good. I do sense a slight salty back end on the beer. Anyone know what attributes to this? It is not bad just curious what is responsible for this flavor.
Hello all, I am going to move into 10 gallon batches and need to get a new mash tun. I am thinking of doing a 70qt coleman with round false bottom. Anyone had good luck with this setup? see picture for example.
Ok Hop Thanks - Can you tell me how many? when to add and how long?
Also is 6 months generally long enough to age on reds ?
thanks again this is my first time making wine.
Can' wait should be great.