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I am living in Copenhagen and the water is quite hard over here. I add a teaspoon or two of citric acid to to drop the pH (no effect on flavour - fully digestable by yeast despite advice otherwise) to my strike and sparge water (approx 20L aiming for a mash pH of 5.2). I have a feeling that this...

Sorry for the duplicated post, some glitch in the tapatalk app. Thanks for the other tips on mashing low, adding sugar and boiling my mash water. Can I use regular cane sugar or does it have to be dextrose?

Indeed I guess dry is what I mean by crisp as well. Something that makes the hop character shine through. Maybe what I am actually aiming for is a hoppy lager like Mikkeller's American Dream.

Hi all, I have been brewing for a while now with good results but one thing I haven't managed to nail is making a crisp IPA. I am looking for a clean sharp bitterness with a fragrant taste. I think the water is to blame as it is quite chalky (Copenhagen). I have been adding citric acid to...

That cooling system for you fermentor looks pretty nifty. Can you give me some more details on how you set it up, what you bought from where?

They are growing on the fence of a car mechanics yard. Harvestable from the street. I was hoping for the Denmark = Mikkeller hops. But most homebrew clones of carslberg are saying Hallertau. I have never used Hallertau so can't really say whether the smell like the real deal or not

Unfortunately I don't know the answer either. They don't smell that strong but I wonder if that is just because they haven't been dried...

What are your guesses for which variety of hops? Growing wild in Copenhagen

Thanks Tony, I will get some Iodine test solution before my next brew. I am not sure it would be my scales as I have done brews where I have used the full bag of grain (4.5 kg) and that didn't change things. I suppose I could be getting more husk that I should somehow. I order the grain online...

I should add, my grain comes in plastic bags that are well sealed and I tie a knot in them once open. The grain shows no sign of moisture or bugs thankfully. Its kept at room temperature about 24 °C (75 °C). Should be OK?

Thanks for the input. Maybe I don't need to buy the grain mill after all. For my mash I generally heat my water (15L) to 74°C then add it to my mash tun (an insulated coolbox) then I add my malt (~6 kg, 4.5 kg base malt). This gets me to a mash temp of 66°C approx which only drops a couple...

Hi all, I have been brewing since the turn of the year and have already managed 3 kits and 9 all grain batches. Upon moving to all grain I have noticed that I am a bit low on my efficiency of sugar extraction. I have adjusted my brew water pH, moved from BIAB to a Mash/Later tun and I am still...

Its probably something to do with the yeast. Yeast that comes with these kits is stored a room temperature which is not the best. The general advice is yeast should be kept in the fridge. Also if the yeast is highly flocculant it may have dropped out of suspension before fermentation is...

If anyone wants to have a go at following this experimental brew I wrote it up on my blog: www.yeastyeastyeast.blogspot.com Cheers

Ok so I thought I should update you on how it went. The beer has a strong malty flavour but with a tangy bitterness that is very unusual. A bit fruity too. Never had a beer like it before. Not sure the belgium style ale and IPA hybrid will take off! But its quite drinkable and in a way reminds...

If you like leffe, try a bottle of chimay blue. If it hasn't already blown you mind. My personal favourite, it is 9 % and makes you delerious in a good way. Needs to be served cold of course. I will let you know how my brew develops...

Phew that's a relief :D

Sure, I took the hop sock out after 3 days. I take your point about the aroma loss due to the degassing. Makes sense. Also thanks for keeping my hopes up....

Yep. This photo is after taking the hop sock out though...

I have two all grain brews behind me and they both taste great (a smoked ale and an scottish 80 shilling). So for my 3rd I got a bit adventurous. I was aiming for a strong belgium ale with an IPA style hopping schedule. Starting at an OG of 1.072, fermentation it is now close to complete at...