Search results

Glad you finally managed to make it work for you, i use starsan for sanitation,ph below 3.5, but i feel in its ineffective in killing the lactobacillus since they are super resistant to acid, i only use a foodgrade silicon hose for my transfers, i have a small water pump i let it run some...

It's yeasty taste I was trying to describe! Maybe it's because I always pitch twice as much yeast as needed? I've never used gelatin, will try and see if that fixes the issue

Finally found the culprit: autolysis! The symptoms I read on the internet best describe all my beers, but how?! I fermented cold this time Around 16 degree c now it's at 24c for cleanup... Maybe the problem is I've never given my beers more than 3 weeks in the FV! Ok I'm so tired of this! Next...

Nah I don't think there problem is with the mash cause I always get good efficiency and I cause the wort always tastes sweet and fine, no metallic flavor

Had to leave home again, but I doubt that packaging is an issue here cause I'm yet to bottle and package this batch and the off flavor is there, could it be aluminum? I mash and boil in aluminum pots without oxidizing the layer inside before mashing, but it doesn't taste metallic, it's not...

Alright I took a sample today, while it's still fermenting, and this is odd, but the off flavor I explained is there, I know this is very green beer, but I've aged my last 5 batches for at least a month, I have a 2 months old batch with the same off flavor, I ruled out every possiblity by...

There's more bubbling today but it's still very low

I recently got some natural apple juice from a friend and since it's high og, I think I can dilute it to get a little more cider and increase the new og with some table sugar, sacrificing a little body and flavor for more volume, so I had the thought, but there was a bummer, I have run out of...

I pitched s04 at 24c Didn't check my homemade mini fridge temps until now I always had trouble keeping the fermentation temp below 21c with this fridge, now it's at 14C! Cause I had made some improvements before pitching, there's very little krausen, because of the low temp? I opened the lid of...

Although I believe them off flavors might've been there even before bottling

That's just about my case

It's a food grade silicon hose

Yes it was metabisulfite actually, just a typo, sorry, the label says campden in farsi but it's not commercially packaged, it's a repack, yes they are :) thanks for the reminder. I buy my equipment from Instagram, there's this valid page with lots of subscribers and it's famous in Iran

I made a starter with the harvested yeast from the one of my older batches that was a success, I guess my RO system was better at that time, I think I haven't changed the filters in a long time and that could be the issue with chlorine

Just one more thing, do I need to let the starter finish before adding it to the wort? Or can I just add it after one day of going, sacrificing more yeast cells to be produced

Now I'm thinking the off flavor might've been there all along cause I've heard that carbonation intensifies flavor I'm brewing a new one using distilled water and salts today, it's a small 8.5L batch for experiment

O I know, the store said it was metabisulfate putassium powder, it's a white powder

I bought a 15 liters of deionized 3 stage distilled water to experiment with, if that works, then that metabisulphite powder of me is fake

Is it ok to use crystal 10L and 60L 9 percent each?

There are people who have success with those malts , I recently realized those malts are somehow added to brew father's fermentables. Here's what I'm gonna do next time, I'm gonna get some distilled water, add the essential salts and see if that fixes anything