What are you drinking tonight 2023.

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Getting ready for a brew tomorrow the historical bitter drinking one tonight as I get everything ready.
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Kitchen Chemistry: AG#106 Flat Spin IPA

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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.

🍻👍
 
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
 

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