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I made a few raisin wines in the past and they all tasted rather astringent, I dunno if its tannins of something else..

wow, thats awesome! how much sourdough slurry are you pitching? open/semi-open or airlocked fermentation? also, what type of sourdough? rye? wheat? mixed? wholegrain? refined flour?

I too have a sourdough starter that I made from scratch about 5 years ago. I bake wholegrain roggenbrot twice a week. I have tried to make beer with it once, but unfortunately it wasn’t a success. It underperformed, the FG was in mid 30s(OG 1.040) so I guess mine just doesn’t like maltose or...

good job, heres fixed picture

ok, so i havent done BIAB in years, decided to do quick stovetop batch. lined my kettle with a bag, filled with water and left it to heat to strike temp. few minutes later came back to inspect and found that water was trying to escape from the top. now in the pictures it doesnt look so bad but...

brulosophy lodo experiment is bollocks

i have 3kw 220v LWD ss heating element - it has never scorched at temp over 55c (130f). at temperatures below that however it has given me problems.

i love whole-grain sourdough rye bread. i make 2-3 loves a week. would be awesome to bring that bread flavour into beer. i did make roggenbier once. 60% pale 40% flaked rye, 15 ibu, 5g caraway per gallon @ 1min. english ale yeast. it was nice, very thick mouthfeel but it didn’t have the...

it could be pectic haze, try some pectolase and some bentonite - it should clear.

what is this thing? flying copper spaghetti monster? jeezuz!

theres bugs, feces, all sorts of things in your food all the time. a few bugs in a beer that has been boiled and fermented is nothing to worry.

@joshesmusica if you download a lodo quick reference spreadsheet you'll see you are correct http://www.********************/uncategorized/low-oxygen-quick-reference-spreadsheet/ http://www.********************/wp-content/uploads/2017/02/Low-O2-Quick-Reference.xlsx

cant access the spreadsheet, link is down..

hi, quick question, if using tap water with moderate alkalinity is it better to add acid before boil or after?

WOW!!!! kudos im fermenting my second LoDO and noticed krausen is a lot smaller than usual. any idea?

https://www.homebrewtalk.com/wiki/index.php/Malts_Chart

i posted this a while back, frozen yeast slurry, no glycerin - made beer with it. https://www.homebrewtalk.com/showthread.php?t=592477

i think in brunwater you enter amounts as grams per litre so your total amount of salts is probably very high hence low ph

you might not even need to spend 100 bucks if you have the essentials like fermenters, airlocks, spoons, bottle capper etc.... like many i've started with just a pot and a bag - nothing else. get grain crushed at the store and you dont need your own mill, chill in the bath tub and theres no need...

anyone have heating element in a mash tun or do ebiab and tried step mash? i find that anything below 55c(130f) will almost certainly scorch ..