Hi
Yes my better half has been regularly tasting for me but I also have a few beery neighbours that have tasted too for me. I've just finished the keg from the carboy, and that was perfect all the way down. The gentler, slower carbonation seemed to make a big difference to the flavour, really...
Ok so here is my update....
I left the beer a little longer that initially planned, partly as I could see a little activity with the yeast bubbling on for a week extra on the ss brewtech chronical (3 weeks in total) and partly as I was busy (I ended up leaving the carboy about 6 weeks). I...
Just an update I've done my next brew tried to keep things simplish in terms of recipe and process but I have adopted a LODO approach for this brew to eliminate hotside oxidation.
I've done a Citra Smash pale ale, made with Marris Otter Extra Pale and Verdant Ale yeast.
I used a LODO approach...
Some interesting reading there! I’m going to try cultivating some samples just out of my own curiosity. But I’ll definitely go to town on cleaning the kegs. I always take them to bits and the last time I boiled the posts, lids, prv and rubber seals but perhaps I need to pay more attention to the...
Yes I’m definitely going to follow the split batch approach this next time. So I’ll split in to a couple of fermenter options and then split those in to kegs and bottles. Whilst I’m feeling it’s more something to do with my kegs and leaning towards oxygen, I still can’t say for certain either...
Yes I can certainly try a single step mash, the low temperature first step I've adopted more from brewing thick mashes on some of my neipas or dipas and for proteolytic enzymes and beta-glucanase activity. I was finding it helped a little to avoid a stuck mash and improved my efficiency, but I...
Thanks for your ideas, I too am clutching at straws a little so any thoughts are more than welcome :)
I'm hoping to get a brew in either just before or just after new year, so I'll perhaps try to incorporate some of your potential ideas. My friend is a 5 gallon glass carboy brewer and he always...
Since letting my gas go I tend to turn it off between bursts, but I don't disconnect anything else. I did make sure I purged the gas lines before connecting the disconnects and afterwards to ensure there was no co2 in.
I fully fill the kegs with santisier (or k-meta solution this time) then purge them with co2 and then close pressure transfer in to the sealed kegs. I tend to pressure them up to 3 bar before I do my closed transfer then drop the pressure down to the same as the fermenter (2psi), to ensure the...
Ok I've got an interesting update, out of the 2 corney kegs full I started with, I transfered 5l to a mini keg from one of them. As I said the beer was fine at first, then after a few days or week started to develop a mild acidity and eventually turned very acidic. The 5l I transfered to the...
Cool yep my mate just said something similar in terms of splitting the batch to see if one process causes the issue over another. I could definitely give bottling a go. I've got a plastic bucket fv I used previously so I could even split half in my chronical and half in the bucket I suppose.
In...
Yeah I think you're right, it's much of a muchness. Got one reading 0.1 below and another 0.1 above. I'll probably get a new ph meter the one I have is a bit knackard now but I'm sure is there or there abouts.
My thoughts are currently tending towards an issue happening in the kegs as the beer...
So before carbonation it was ph 4.49 now it's about the same pretty much (not sure how perfectly accurate my ph meter is) but within 0.1 of the original value anyway.
Sadly I think this batch is also turning sour too. It seems to have lasted longer than others before it was detectable but I'm definitely noticing an increase in acidity. I'm at a bit of a loss really now, I've totally stripped everything down on the last brew and kept things simple and super...