Hot answers tagged

2

Chlorine can only really come from your water or your cleaning process. Make sure you get filtered water or use a campden tablet in your water to get rid of chlorine before you brew. How are you cleaning your equipment? You should only be using chemicals like PBW and Starsan to clean and sanitize everything. Are you absolutely sure it's chlorine? You might ...


2

There is this homebrew question which already has some good answers. The first thing to look at is your brewing water, and your cleaning and sanitizing solutions. If your brewing water is not highly chlorinated, and you are not using any cleaners solutions that would impart this flavor you may be getting phenolic off flavors as a result of an infection. Your ...


2

When making spirits, the goal is usually to create a quick and clean fermentation of mash. If the tap water in your area would prevent the fermentation from being clean or fast, then a mineral or spring water would be fine. I see no problem in using either water if both are good for yeast.


1

3.2Ltrs of Strike water & 3.49Litrs of Sparge water appears to be approximately correct for your process. Personally if I were brewing this recipe I might aim for higher volumes closer to 5.4L Strike and 4.4L Sparge, but this is for my own process and boiloff rate. As you can see, the exact volumes depend a lot on your own particular process and the ...


1

Beer-N-BBQ by Larry says hops absorb 0,0033L of wort per gram. I don't know where the value actually comes from though.


Only top voted, non community-wiki answers of a minimum length are eligible