Made with "apple juice from concentrate". forced 35 psi at 42 degrees. Very hard to dispense and no bubbles. Do I need to add minerals to give the bubbles something to hold onto?
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...I guess I don't know where brewers come up with these rules of thumb if experience dictates no problems, i.e., we tend to make things WAY more complicated than they need to be. Me? I try to simplify. To each their own.Simple is way better. I thought it would be easy enough to start with RO, and simply add the chems/mineral salts to produce a Pilsen-like water but I guess not. Does the water in Pilsen change that much? When you get answers that contain phrases like "I like to add bkhuifh for taste", or "table salt a consideration" it just clouds my thoughts.
There's always the possibility of wild yeast in those particular bottles. You could have hit all your targets and still have bottle bombs if they sit long enough.It sat for like four weeks after fermentation complete. I was waiting for the suspension to drop out. Turns out All we're gushers. Dang dumped the whole batch! I think euge is right. Swing tops. May pasteurize the long storage beers next time