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Mashing at 66'C. Water profile - Burton or similar. Current water treatment after reading this thread are:- 1. Liquor stored in stainless steel vessels overnight 2. 1 x Campden Tablet added per 50 litres liquor 30 mins before heating in HLT. 3. AMS (CRS) added to HLT at 1ml per litre 4. DWB...

Yeast has been Nottingham Ale - Danstar, but will be using Safale 04 this weekend. Is the Salifert tester better than using Litmus papers?

Hello All, Would like some help on the when and how of water & mash treatments. Have made 5 attempts at brewing all grain pale ales with approx IBU 40-50, ABV 4.2, but they have a sharpness/harshness (astringency?) which is off-putting. Equipment is stainless steel 90 litre HLT & Mash Tun &...