« on: February 08, 2017, 01:36:22 PM »
Jester King is also an exclusively sour brewery. I'm sure bugs have something to do with then perceived complexity gained from bottle conditioning.
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My little project is now taking on a new life and getting more complex I watched a few Youtube videos where they just "burped" the PRV after the beer was in there. I thought it was as easy as that. Hmmm...Make it as easy or hard as you want. You could dump
I also was pretty happy when I saw how intAct the husks were after I started conditioning, but I still had some problems until I backed off a bit in both water inlet rate and crush size. I will measure it tonight (not that anyone really cares).What problems? I've been getting a few more dough balls compared to before.
So when do you guys take your ph readings? If its at the 15 min mark in the mash do you draw a sample and let it cool before reading with your meter? I noticed the thermoworks model im looking at says it has temperature compensation built in.The temp compensation is to accommodate the different ph at different temps and not to adjust the reading to what it would be at room temp.