Specifically to boost pH. But, I used R/O water (part of the reason it's so low). So, adding back carbonates would not be the end of the world. And it would boost my pH. The quick souring was quicker than I expected.
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My best brew was a Dopple dark Heffe...used about 2 cups of honey and added raspberries and blackberries...nailed it. Tasted like Purple Haze's big brother. Did it in '03 when I first started brewing and didn't know crap about the process...just threw stuff in the brew pot.
An oz or 2 of roasted barley gives an amber beer a nice red tint.
Brewing a second go at a Nelson Sauvin Saison today. This time with WLP 565 instead of WY3724... I gotta get this one done a bit quicker than 4-5 weeks. It's for another homebrewers bachelorette party the first weekend in August. First rendition of this Saison kicked the keg in 14 days.
I'm a big fan of Columbus or Chinook for bittering IPA.
I completely agree.
Chinook, Columbus, Simcoe, Cascade, Centennial, Amarillo are my go to hops for IPA's.