Recent Posts

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51
Yeast and Fermentation / Re: Wort on STBY!!
« Last post by blair.streit on Today at 08:54:19 AM »
We've all had one of those days. You'll make beer
52
Yeast and Fermentation / Re: Wort on STBY!!
« Last post by 69franx on Today at 08:42:31 AM »
Good luck and good brewing
53
Events / Head Brewer position needed in Kansas City, Missouri
« Last post by majbdd on Today at 08:34:48 AM »
I'm currently in the start up process of opening a 20 barrel brewhouse in the Crossroads District in Kansas CIty, Missouri. I'm a Certified Cicerone with 15 years experience and am looking for a head Brewer to oversee all  brewhouse operations along side an assistant brewer. If interested and willing to relocate to Kansas City, Missouri please email your resume and a brief intro about yourself. My email is e.r.schulte87@gmail.com. This position is full time with benefits and salary is dependent of experience. Quality of life and quality of beer are my most important mottos. Thanks!
54
Long time reader on here but first time posting. For the past 6 batches I've been monitoring pH during all phases of the brewing process rather than just the mash.  I use Bru'n water to make water additions and it always gets me pretty close to my target mash pH.  I typically mash at a pH of about 5.3.  I add all sparge water additions to the kettle rather than the sparge water and my pre-boil pH is usually within the target range of 5.2-5.4. If pre-boil pH ends up a little high I add some lactic acid to bring it down.  Since I've been monitoring pH, every batch of beer has had a high post boil pH.  They have all been between 5.5-5.8.  My understanding is the pH pre-fermentation should be about 5.0-5.2.  Is this correct?   Subsequently, my finished beer pH have all finished high.  The lowest was a saison at 4.28, but they've mostly been in the neighborhood of 4.5 with the highest being a pale ale that finished out at 4.7 using London ale III yeast. I added lactic acid to the 2 batches I brewed this week to bring the pre-fermentation pH down, but I'm wondering if that was the right thing to do.  Is there something wrong with my process that causing the pH to rise during the boil?
Something sounds off to me. All things being equal if you're not adding anything alkaline (like baking soda) then your post boil pH should be lower than your mash pH.

Can you describe in more detail how you're measuring your mash pH (cooling, measurement device, etc)?
55
Yeast and Fermentation / Re: Wort on STBY!!
« Last post by Epipen on Today at 07:54:58 AM »
I made my second yeast starter as per advice and instructions. Glad I bought the yeast warranty !!  Both failed to launch.  I will admit the first starter was done incorrectly....  :(    "haste makes waste"  something my parents used to say...
So any how I could not bring myself to dump 5 gallons of wort.  I only have mail order for beer supplies.  So I had to resort to a local wine makers shop to pick up some unknown age dry yeast.  I am glad to see there is activity in the airlock!!!  No worries about sanitation...   well perhaps a bit...   It's in the hands of the Beer God!!!   Wish me luck!!!
56
Other Fermentables / Re: Fruit in secondary
« Last post by homoeccentricus on Today at 07:54:02 AM »
Did you already put blackberries in primary? If not, the normal addition would be at least 5 pounds.
57
Other Fermentables / Re: Fruit in secondary
« Last post by yso191 on Today at 07:21:26 AM »
Good idea.

I forgot to mention: it's a 5 gallon batch.
58
When malting my grain, I use potassium metabisulfite and hydrogen peroxide during the steeping phase.  It kills all the bad guys and leaves the grain fluffy (and bleached).  Never had a problem with malt aroma.  Of course one should always use a small! amount! of high alpha hops and a small! amount! of flavor/aroma hops.  My beers always have "it".  ;)

Wait a minute...  Home malting and "it" is MY theory!  More details PLEASE.   
60
Long time reader on here but first time posting. For the past 6 batches I've been monitoring pH during all phases of the brewing process rather than just the mash.  I use Bru'n water to make water additions and it always gets me pretty close to my target mash pH.  I typically mash at a pH of about 5.3.  I add all sparge water additions to the kettle rather than the sparge water and my pre-boil pH is usually within the target range of 5.2-5.4. If pre-boil pH ends up a little high I add some lactic acid to bring it down.  Since I've been monitoring pH, every batch of beer has had a high post boil pH.  They have all been between 5.5-5.8.  My understanding is the pH pre-fermentation should be about 5.0-5.2.  Is this correct?   Subsequently, my finished beer pH have all finished high.  The lowest was a saison at 4.28, but they've mostly been in the neighborhood of 4.5 with the highest being a pale ale that finished out at 4.7 using London ale III yeast. I added lactic acid to the 2 batches I brewed this week to bring the pre-fermentation pH down, but I'm wondering if that was the right thing to do.  Is there something wrong with my process that causing the pH to rise during the boil?
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