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I ask this as I've historically hit my target mash pH within a point using the water calc tool on Brewersfriend.com until today brewing my 4th batch of a Guinness clone. My target mash pH for this beer was 5.2. I always build up my water from distilled water. 10 min into mash pH was 4.8...

Should I dump this starter and start over? Read on for the back story. I've got a 1.8L 1st gen Yeast Bay VT Ale yeast starter in a 2L flask that's 15 hours on the stir plate. My previous starter from my 1st gen harvest of this same yeast had a very strong, but, pleasant fresh baked bread smell...

I had a major "aw $h1t" today with my Heady Topper clone that was 9 days into primary. Some of my swamp cooler water leaked into my primary through the bottling spigot! My SG yesterday for 10.5 qts of beer prior to the mishap was 1.011. After the mishap it's now 1.010. Since that extra point...

Will 800ml of starter wort fermented at 68-70F into 2.5G HT clone be detrimental to the finish product? If I refrigerate the starter tonight, pull out of fridge in the morning, decant and allow to warm up prior to pitching late Sat afternoon will I be tossing out the majority of my healthy...

In reading various threads about harvesting your yeast and that one should only harvest for a few generations otherwise yeast begins to mutate got me thinking "how do commercial companies such as White Labs and Wyeast do this generation after generation without altering the yeast's...

I would think that distilled water which is void of minerals and bicarbonates should be pH 7. Does this mean my commercially bottled steam distilled and ozonated water is not void of minerals meaning I'm not starting with a clean slate? Here is background that got me to this point. My last...

Yet another "did I get infected thread". I'm brewing an Irish Draught ale. At 2 weeks post pitching and after visible fermentation activity in airlock and in fermenter had stopped I checked my gravity the same way I always have for my past 7 batches by floating my sanitized hydrometer directly...

In using Brun Water to build up my DI water to match Wicklow Mtns Ireland low mineral profile the ions are balanced until I start adding Phosphoric Acid to get my mash pH down to the 5.2 I want for my Guinness clone. Is this ok or do I need to manipulate my mineral addition to attempt to get...

Touring the Guinness brewery I saw this about their water during the tour ( see last paragraph in attached photo). This is contrary to everything I've read about brewing dark beers and using higher mineral content waters and why dark grains are used. Sent from my iPhone using Home Brew

I've got a DIPA in day 2 of fermentation that I moved into pot of cold water as ferm temps were creeping above 72F. Fermentation was giving a steady 2 bubbles per sec thru plastic bubbler with krausen a good 2 inches below vent hole on a plastic conical fermentor. When I pitched the yeast I had...

Caution, long "therapy session" (for me) post follows: I'm looking to improve my mash efficiency in to kettle (currently running 60% :-( ). My resulting brews taste fine, but, there's always that lingering question "could it be better?". My mash temps have been spot on, but, I've no idea what...