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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?

this is easier to use : http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/

the beer was very funky, horse blanket taste big way at first.it let the hop shine tough. it worth the try , very interesting blend!

ok thanks. but im right if i say that that it will change the co2 vol. if i change the pressure after the carbonation time?

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...

imho you put way to much hops. in 5 gal batch no need to put more then 2 oz in late boil and 3 oz in dh.more its not always better with hop

:) 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/

even better : https://www.brewmagic.com/product/plate-pro-sanitary-wort-chiller/

how much yeast did you pitch in your gallon wort?

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...

check this, brett aging in barrel : https://www.facebook.com/brasseriedunham1/photos/a.626899094044421.1073741829.110821768985492/793596157374713/?type=1&theater

looks good, i would add calcium chloride to go like 100 ppm each.

agreed

Fermentation temperature too low it will put the yeast in a dormant state + Mash too high cause low fermentable + pitch too high temp will kill some yeast ......

check the forum for tutorial: https://www.homebrewtalk.com/f39/beginner-extract-brewing-howto-99139/ its a too large question

the longer you leave it, the longer the hop aromatic will disapear.drink fresh like 2or 3 weeks after bottling.

WHAT 9 KG OF DEXTROSE???its way to much. i would go max 1 kg.