I like some chocolate and a bit of carafa
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Thanks! I will move forward although Bru'n Water is giving me a red value for baking soda I guess because I am at the pH range limits...
Sounds right, from memory. You use RO, right? The only issue at all with baking soda is sodium content that comes along with baking soda. But if you use all RO, even the roastiest stout keeps you under Martin's sodium limits. Been there, done it.
I am brewing what can best be described as a baltic porter tomorrow. I rarely brew darker beers and am planning to shoot for a mash pH of about 5.5. Should I go closer to 5.6?
5.5-5.6 is what I target for black beers. Lately I'm liking 5.6 the best.
It's Leffe with a little more body and clove.
S-04 = 1098 = WLP007 = Whitbread dry
WLP002 = 1968 = Fullers
I had Long Table last night and I thought it tasted like a blond ale. Very clovey.
If it finished dry it might be more enjoyable
Yeah, not sure if a 'sweeter' saison is really a saison at all. NB is hit or miss for me, too. Mostly miss.