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Hi folks, I feel my beers have astringency, because I cannot drink them for long...it has a good taste, but I have to drink it sip by sip... I thought it is astringency and according with Palmers book, it is caused by a too long mash time and/or Mash Ph out of range 5.2-5.6. I think most...

Hi guys, I am still brewing on my Braumeister 5Gallon system, and I am happy with my current equipment, and additionally, I ferment in plastic carboys inside mini freeze with a temperature control. Then I Keg and force carbonation. If I decide to start brewing a 50 Gallons system, obviously...

I installed a high quality Pentek carbon filter 0.5 micron to filter my tap water. I have never used it for brewing, usually I use my RO with salts, but I want to try one brew with this filtered water. I do not have a lab analysis for this water, but my TDS indicates it is 270 PPM. I hope...

Hi fellows, I brewed an American Pale Ale, with the following recipe; But finally, this beer has no body, which I supposed is for the Pilsner malt instead of Pale Malt, but I use a high PH 5.5 and my mash was enough high for obtain some unfermentables...also I got an acid flavor, but it is not...

Hi folks, I am trying to reduce the trub that go into my fermenter. I have a Braumeister 20L and use an immersion wort chiller. Today I brewed a Sierra Nevada Pale Ale that included 1oz cascade hops in pellets as whirlpool/step, so I tried the following directions; 1. At end of boiling I...

I brew a Peroni Clone with a primary fermentation and conditioning, both in primary for 3 weeks at 53f. Then I transfered to keg and set forced carbonation at 12.5 PSI. It just start its carbonation 3 days ago, but today I tried it just to taste its flavor, and I found an important bready...

Hi folks, I would like to review/confirm my fermentation processes with you. Please consider that I keg everything and force carbonation, I never prime bottles. Fermentation on ALE without Dry hopping 1. PRIMARY FERMENTATION: 10 days in primary fermentation -> It would be done in the right...

Hi guys, I just brewed a Peroni, following this recipe. Peroni 20Liters, 24IBUs, 7 EBC OG 1.054 / FG 1.010 / ABV 5.8% Grains 3.6kg pilsen malt /0.45kg maize flaked / 0.25kg wheat flaked / 0.20kg pale malt Hops Saaz 20gr / 90min Saaz 20gr / 60min Hallertauer 20gr / 20min Whirfloc...

Hi guys, I already have 6 kegs in my mini brew lab, thus I will start using a whiteboard to record some of the most important facts, besides all the information I have in beer smith. Just because I would like to have some information available and not having to open my beer smith each time I...

Hi, I lived in Peru and have been brewing for a couple of months with certainly good results.... 8 or 9 brews of experience, all of them all-grain. I have been improving my equipments with temperature control, kegs, CO2, etc... Now, I have been studying different recipes but many of them...

Hello Fellows, I brewed a Torpedo IPA clone, followed by a Dry hopping of 7 days with 0.8oz Citra 0.8oz Hallertauer 0.8oz Magnum It is calculated to 65 IBUs according with Beersmith. Color 33EBC ABV 7.3% I transferred it into the primary fermenter on July 04 with Brix 16.4 On...

Hello Fellows, I will brew a Saison tomorrow morning, and need some recommendations. My recipe is the following; RO Water using 26 liters to mash and 1.4liters to sparge. Water adjusted with salts to the following profile; Ca 36 ppm Mg 16 ppm Na 29 ppm Cl 40 ppm SO4 150 ppm and...

Hello fellows, I made a citric Pale Ale, following the next recipe. For a final 5 Gallons Batch Water from RO with salts to adjust ions levels for a Pale Ale. 4.2kg Pale Malt 0.55kg Caramel 120EBC 0.40Kg Caramel 100EBC Boiling 60 minutes, with the following additions; 7.5 gr...

Hello Fellows, I am wonder to see that most of beer smith recipes I found for Ale brews consider a primary fermentation for 2~4 days and then a secondary fermentation for X days. From many posts here I conclude that for Ales, secondary fermentation is not needed, because yeast will not affect...

Hi fellows, I want to confirm the correct procedure to make a lager yeast starter. For example if I want to make a 2 liter starter, I will use 2 liter of pre boiled water and 500gr of DME. I will mix it on a flask, and put it into a burner until boil this for 5 minutes, and then I will...

Hello fellows, I did two lager batches, that I just carbonated with CO2 and I feel a slight medical flavor. First recipe was an American Premium Lager, Water from Reverse Osmosis, with salts to adjust to a Pilsner profile. 20 liters batch with 95% Pilsner malt and 5% caramel 40EBC. 2oz hops...

Hi guys, I just brewed a Pale Ale, and use Mauribrew ALE Yeast to pitch it, but I do not see any fermentation process, so I am wonder how long would it take to start working?? My wort info is; OG 1.046, 4oz total hops, some orange peel at the end of boiling, finally 20 liters into the...

Hi fellows, I just finished my Samuel Adams Boston Clone Ale, but I have two questions now... Just in case the procedure, follow a typical clone recipe, for a 14EBC Color beer and 6% ABV. I used Pale Grains (95%) and 5% Caramel 120EBC. Total 1.5oz Hops (chinook 60 min,Golding 15 min...

Fellows, I have a chest freezer with Ranco controller, and it has two fermenters inside. One is a lager that is there for two weeks and has been transferred to its secondary fermenter because it already reach a low gravity and I can start lagering it. There is also a second lager, that is on...

Hi folks, I am completely worried. I did my first batch two weeks ago, and after one week I siphoned the content of the first batch from it fermenter to a secondary fermenter without reading its gravity. After I throw all the yeast from the first fermenter, I read the gravity and found it was...