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Yeah, having someone taste it will be the best way to go for this. I have a bud who's one of those grandmaster whatever-whatever. He's helped me dial in a few things like mash pH.

Only one pack had any real age on it. Currently, my gravity is at 1.022, so I guess I'll relax, have another Homebrew and wait for this to finish out. I think it'll get close to the 1.016 that was planned at this rate; it'll just take time.

Looks like it's at 1.030 right now, so I'll keep rousing the yeast and keep it at 70F and relax, have a Homebrew!

I did not check the gravity before warming it. That's my bad. I mean, it had been weeks, but I could've been more patient. It is definitely a possibility yeast flocced early. Before I warmed it up, it seemed like all yeast was out of suspension. I am trying to rouse the yeast now. I'll...

It is typically a lager. I used German Bock, Oktoberfest lager, and bavarian lager yeast. I definitely have sugars left; I just hope they're fermentable. 1.034 would be way too sweet for me to drink this. I'm letting it warm up now and I'll try to rouse the yeast when I see it later today.

Hi guys, I have a Baltic Porter, OG of 1.096 that was brewed on 11-10-18. I fermented this at 52F until 11-21. I let it warm up to 68F over a day and kept it there until 12-2-18. Then, I crashed it to 34F because I expected that it was done. I do try to limit my gravity samples. Before...

He means that water pH means nothing to you unless you know the constituents of the water. So, a water test that tells how much bicarbonate and calcium. Everything acts differently and some constituents can be strong/weak buffers, so it'll take more or less acid to change the pH. But yes...

OK, pray tell. What style beer is it that you bring down to 4.2? You use phosphoric acid?

For times, I think the only thing you could do would be 5 mins, 10 mins, 15 mins, 25 mins, and then 40 mins. You would treat the 40 mins addition as a bittering addition, but realize that it will impart some flavor as well. 5, 15, 20, 35, and 55 might also be an option. Just for the record...

They also sell 10 gallon RO tanks on Amazon for a pretty penny. Looks like 14 gallon tank is $126 now and has a 10.7 gallon drawdown. The extra RO tank gives me enough for brew day and keeps the house with plenty of water. It was a nice little chunk of change but worth it to me. Though, I...

They also sell 10 gallon RO tanks on Amazon for a pretty penny. Looks like 14 gallon tank is $126 now and has a 10.7 gallon drawdown. The extra RO tank gives me enough for brew day and keeps the house with plenty of water. It was a nice little chunk of change but worth it to me. Though, I...

I would think the duration of the Krausen depends on the amount of fermentables to be eaten by the yeast. This is what it seems like for my past beers as well. Higher OG means longer Krausen. It also probably depends on the yeast and its speed. 18 hours after Saturday means you've only had...

Hi guys, I just recently bought a pH meter. So, now I have more information than what I know what to do with. I have been reading about pH throughout the brewing process, but the bulk of the info I've been able to find is just about mash pH. From what I can tell, the ideal mash pH for...

Holy cow Batman!!!! I loved v1.0. Little did I know I was looking at a rough prototype!! I'll probably be doing something similar to this in the spring.

Hahaha, wow. I just found this thread, after years of brewing and bottling. Last night, I finally thought about it. Why am I not sanitizing caps when I do everything else? I guess at the beginning they were in a sealed bag, so it doesn't seem to matter. Guess I'll start taking the effort to...

I know of the ideal gas law, but it only applies to gasses-->my chemistry teacher would be so proud! So, I did a little experiment very recently with bottles of my Belgian golden strong ale. One at 33, one around 55, and one around 72. While the warmer one had more of a pfft when I popped...

I should say they were different brews. American porters were 1.010. American amber was 1.006. It's six months old. Rauchbier was very low at 1.002 and I think the one that exploded was a Rauchbier but it really is impossible to tell. 3 Amber's, 2 porters, and 1 rauchbier and the mystery...

The 1.014 was in the keg. It sat in the keg for at least another few weeks before I bottled. I'm starting to wonder if the temperature is a factor. Someone correct me if I'm wrong. I'm bottling beer at 33 degrees around 2.2 volumes of co2. If I warmed this beer up to 70 degrees, the...

Hahaha, I hear that!!!

Hey guys, I come to you with more questions. Couldn't find a whole lot on Google. I'm curious how everyone stores their counter-pressured filled bottles. Let's say, if I bottle some from the keg. My beer is kept at 33 degrees and filling bottles is super easy with that. I put a cap on the...