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Have to say I've never found it to be that way myself with regard to mineral flavour notes over the years but could happen I suppose if it's overdone. (BTW the advice was based on Brewlab's Advanced Brewing Course and the Institute of Brewing & Distilling's Diploma). Anyway the link to...

Hi, You need to think of water treatment and mash pH adjustment as 2 separate steps. Removal of carbonate/bi-carbonate in your brew water is one step. If you're not sure what you're doing then add AMS/CRS slowly, bit at a time to your hot water and keep stirring and test a couple of times to...

Thanks Steamedbeech :-)

It's not meant to be "crystal clear" in my book, just free of some of the larger particulates i.e. grist particles and anything else that might have dropped through the plates. :-)

Yes, that's me. I run learn2brew.co.uk. :-)

Perhaps you do with a HERMS, us professionals do things differently as you'll no doubt appreciate. :-)

Ok, if that's the case then you're pretty much at the end of the primary fermentation by the sounds of it so I'd bottle it off. 1041-1011=30 degrees of fermentability, an attenuation of 73% and an ABV of around 3.8%.

You don't need a clear wort for fermentation, indeed limited trub carryover can be beneficial for yeast metabolism (sterol/fatty acid synthesis) and consequently lower dependence on oxygen. Re-circing over the mash bed is advisable to help remove large particulates but should need no longer...

What are the nasties? :-)

How is your hydrometer calibrated? In units of 1 or more? You could be at 1.011. What was the reading when you started the fermentation (OG)? You say you have "algae" floating in it? What is the smell and taste?

Sugar is added principally to raise alcohol content especially when limited mash tun space is available i.e. as a wort extender. Commercial brewers will use adjunct syrups such as invert or 42DE etc. It does also allow a variety of styles to be produced where the mashing regime might actually...

Really do need to know your OG and current gravity to help on this one. In the meantime how does it smell and taste?

It's highly likely you have an infection of some sort, could be diastaticus (a voracious wild yeast) if no unpleasant smells evident from bacterial contamination. A 1046 OG wort mashed at 65-66C would give a standard sugar profile and with most yeasts an attenuation level of 75-76% meaning an FG...