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Getting ready for a brew tomorrow the historical bitter drinking one tonight as I get everything ready.
What are you drinking tonight 2023.
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We're sharing a shipyard.
Kitchen Chemistry: AG#106 Flat Spin IPA
I've had this on tap for a couple of weeks now. It's good but could be better - there's bitterness, flavour and aroma there that you'd expect of an AIPA, but it's got this sweet, slightly cloying note - not bad, just could be better (and certainly fine for what was essentially a 12L yeast starter!).
It fermented and attenuated fine and I don't think it's just malt sweetness, so I had a bit of a play and did some kitchen chemistry...
The pH is somewhere around 4.4-4.6 according to my indicator strips - not super high but could be lower maybe, and we know hops increase pH...
I tried adding a pinch of gypsum and a few drops of CRS and BOOM! that seemed to sort it out - much crisper, and much more drinkable.
The question in my mind now is how to fix it - the mash pH was already 5.2 but maybe I can go a bit lower and add a bit more CRS to my brewing water. Likewise, I already added gypsum but maybe I can add a bit more, I think there's still sensible wiggle room in the sulphate:chloride ratio.
I've had this on tap for a couple of weeks now. It's good but could be better - there's bitterness, flavour and aroma there that you'd expect of an AIPA, but it's got this sweet, slightly cloying note - not bad, just could be better (and certainly fine for what was essentially a 12L yeast starter!).
It fermented and attenuated fine and I don't think it's just malt sweetness, so I had a bit of a play and did some kitchen chemistry...
The pH is somewhere around 4.4-4.6 according to my indicator strips - not super high but could be lower maybe, and we know hops increase pH...
I tried adding a pinch of gypsum and a few drops of CRS and BOOM! that seemed to sort it out - much crisper, and much more drinkable.
The question in my mind now is how to fix it - the mash pH was already 5.2 but maybe I can go a bit lower and add a bit more CRS to my brewing water. Likewise, I already added gypsum but maybe I can add a bit more, I think there's still sensible wiggle room in the sulphate:chloride ratio.
More of my Rye IPA tonight, I’m quite liking it as a change although…
I do have a guest beer waiting on me
I do have a guest beer waiting on me
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Popped into the shed bar for a quiet pint of chevalier first gold. Lovely.
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In my first day of annual leave there must be beer. Beer festival time.
Cask style festival. Working my way through the list.
Greipel pils and stone cold are best so far
Cask style festival. Working my way through the list.
Greipel pils and stone cold are best so far
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Brown porter now.
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Drowning my rugby sorrows. Again.
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Brewing a saison tomorrow first brew this year
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Good Greif. 6.6% German lager. Like this a lot.
Dunkelweizen, not sure about this, it's OK, got some nice malt flavours but yeast doesn't quite come through.
I forgot to hit the post reply button last night.
Starting with a TT Landlord and my favourite beer of the moment Cry Wolf.
Starting with a TT Landlord and my favourite beer of the moment Cry Wolf.
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Short break from brewing for some food and a beer I found in the fridge. I don’t normally drink lagers but this isn’t the worst beer I’ve had.
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Irish red while I boil the saison
In the garden this afternoon soaking up some rays 
. My gorgeous wife and my Best Bitter to keep me company. Happy.
. My gorgeous wife and my Best Bitter to keep me company. Happy.
A cracking Sunday sipper
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And at £2 in Tesco a very affordable one
Lovely beer it is
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Double brew days are exhausting!!
Wife’s working as well and the kids are shouting for dinner.
Porter to keep me going.
A little bit behind with this today.
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