« on: February 01, 2010, 04:50:41 PM »
Cool responses. At this point, I do think it is a PH and/or water issue. That was a big difference in what I did before, water.(Brewark: NOTES +1) In phase 1 I always used distilled 'burtonized" water for most everything. I am trying to keep it as simple as possible, so I have to figure out my water chemistry, so I can use the tap. I agree that it probably is not the organic malt, as there is no evidence in literature--or here-- that suggests lower yields. I have yet to brew Alt B, so I will use my original burtonized distilled water and see if that does the trick. I really want to use my tap water, so I guess I need to go down that road too--looking around the house for that sheet the water department sends out--and find the right additions to get it in range. I guess I'll know more after the distilled batch run. I never worried about PH before, but almost all my really good beers were pale ales made with doctored distilled water.
Dean-- ha ha on "cheap" yeah, I know....and point taken about mash time. My understanding is MALT:more alcohol lower temperature, and these beers are supposed to attenuate fully...fwiw
Kai--there isn't a malt analysis sheet--that I can easily find....but I get your point.
MDixon--store crushed at Seven Bridges Organic Co-op. Part of my simpler approach...could be something there.