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I make a pretty tastey black IPA around Christmas time. It's piney and resinous with a nice touch of roast. I call it black christmas. For my hop combo I use CTZ, Simcoe, Chinook, and Centennial all equal ratio. I use about 12 oz total between the boil and dry hop in a 5 gallon batch. 6 oz goes...

Got to love the spills when brewing! I setup my equipment in my kitchen as well. There is usually a pile of towels in the laundry when I'm done. One of my recent brew days, I forgot to close the valve on my FV. I turned around to do some cleaning and when I turned back there was a huge puddle on...

I brew A black IPA every Christmas and call it Black Christmas. I use a good amount of hops in it. About 12 oz total between hot side and cold side for a 5 gallon batch. It's a combo of CTZ, simcoe, chinook, and centennial. Lots of resinous pine with that combo. Couple that with the slight...

This is also good advice. I've done this before in the past with success. If possible, rig up a gas QD on one end and a liquid QD on the other. That way you can plug the gas QD into the fermenting keg and the liquid QD to the second keg. This will allow the co2 from the yeast to flush the second...

I personally like a bit of golden naked oats in my hazys. I keep it low though. Maybe like 5-6% of the grist. I'll use around 10% flaked Oats in junction with the golden naked oats. Get rid of the Vienna and just do all pilsner. The focus is the hops. Pilsner will keep it light and let those...

I think sabro can be good in small amounts, even if it's the majority of your hop bill. If you only used 2.5 oz during whirlpool then that's probably why you had a good experience with it. I think once you start using it in larger amounts (especially when dry hopping), that's when the weird...

Thank you Martin. This batch I'm currently working on is a 5.5 gallon batch. I did a full volume mash, so i started with about 7.8 gallons of strike water that was treated with 2 ml of 88% Lactic to get my mash ph around 5.4. Then I treated the pre boil with another 6 ml of lactic to drop ph as...

For the longest, all I ever did was measure mash pH and just let it ride after. My beers have always been good, but I always felt like they were lacking something, or needed something more. Ever since I started playing with pH throughout the entire process, my beers have got to the level I've...

Thank you for the responses! I used the 1.5 ml per gallon to keep me in line with my additions to make sure that i didn't go overboard. Martin, being that I am at the top of the threshold already from kettle additions, could an additional 2 - 3 ml of lactic acid, post dry hop put me over to...

Citra/Simcoe/Idaho 7 - IPA. Fermented with Imperial Juice. Just absolutely delicious!

Say if I add 1.5 ml of 88% Lactic acid to my strike water. Then, pre boil I end up adding about 7 ml more of 88% Lactic acid, how much of that lactic acid flavor will carry over to the final product after it mixes with the mash and is boiled for 60 mins? I know the acid will survive the boil...

This is great info! I typically use lactic acid, so I will keep that in mind when monitoring ph during the boil.

I have not really chased kettle ph and post fermentation ph before. I've never really cared as much. I always figured as long as I hit my mash ph, I'm good. Hoping everything else will fall in line. I've made some amazing beers and some pretty good beers all while never bothering with kettle ph...

Those are some good discussions. Thank you for sharing. I read through some of it, but will have to go through the entire thread. I saw some people saying that they are aiming for a 5.0 - 5.2 kettle ph measured at room temp. When I setup my water profile I use brun water. I know Martin has...

I use the Apera Instruments AI311. Whenever I measure my mash ph, I generally stick the sample in the freezer for a bit and take my ph reading once it gets in the 70 degree range. I've taken readings at mash temp, around 100 degrees, and at room temp. All 3 temperatures showed a different ph. My...

Thank you! Over the years I've always tracked my mash PH, but never bothered messing with kettle PH, or even messing with PH post fermentation. The majority of my beers have always come out tasting delicious. Some super crushable, but I know they could be better. My flavors and aromas have...

Thank you! I will stick with room temp measurements throughout my readings and see how it works out!

I've been focusing on kettle PH and post fermentation PH lately. Mainly with my massively hopped IPAs. So my question to those who like to keep track of kettle PH is...How are you all measuring your pre/post boil kettle PH? Should this be done at hot/warmer temps, or are you cooling it to room...

Just thought I'd provide an update...It has been about a month now since I kegged this and the sun tan lotion/soapy taste has faded quite a bit, but it is still there. I've definitely made way better IPA's, but it has went from "I can't drink this at all" to "I can drink it, but it's not my...

I've been brewing for about 13/14 years now and I have never experimented with cryo hop pellets before. I just picked up 2 oz each of cryo citra, cryo simcoe, and cryo idaho 7 from yakima chief. I plan to use these in my next NEIPA that I will be brewing soon. My question is, is 6oz of cryo hop...