hi,
i have just taste a sample of wort behind souring at 100F by lacto.brevis in my mash tun and it have a taste of acetic acid.its been about 18 hours since i pitch the starter made with dme and apple juice.first ttimer here so any of you expereience that?
hey guys,
I have just started kegging.I've put the beer in the fridge at 38f and set the regulator to 8 psi to have 2.2 vol (porter in the keg). My question is : i have reed that the best serving pressure is 10-12 psi, so if i wait a week with the set and forget method, after i have to set...
:) i was just kidding 750 $ is way to expensive! thius is my wort chiller : https://www.homebrewtalk.com/f255/immersion-chiller-5-min-cool-time-463632/
no dont worry about it, protein , yeast and hops particle. try this next time for a sparkle clear beer: http://www.bertusbrewery.com/2012/06/how-to-clear-your-beer-with-gelatin.html
but for a belgian pale ale i wouldnt do that, the yeast gives a lot of flavor. Gives it 3 to 4 weeks and the...
try next time to not empty the bottle all the way, its normal to have sediment at the bottom , try to syphon as less as you can when you rack, its gonna help.
i use the ez water calculator : http://www.ezwatercalculator.com/
Puting salt in mash gonna affect the ph read this:http://beersmith.com/blog/2008/08/24/brewing-water-hard-or-soft/
the lag phase is one the most delicate time for a beer,if you havent sanitize your stuff well enough,thats the moment when the infection is gonna spread because theres no alcool present.usually we want a lag time of under 12 hours the minimize the risk.i did some beers that took 2 days to start...