Well no PH meter but PH paper and the new brew is sitting nicely at around 5.3-5.5, I have followed the suggestions given on this post and hopefully we should have a nice pint of milk stout to sup in a few weeks time.
Here is my recipe:
Milk Stout All Grain O.G-1.055 5.4%Vol
23Lt estimated 80% efficiency (actual 87%)
Pale Malt 4.071kg
Crystal 120 0.500kg
Chocolate 0.100kg
Roasted Barley 0.085kg
Calcium Chloride 4gm
Epsom Salt (MgSO4) 2gm
Sodium Chloride 5g
Saccharification Rest 90min at 66c
East Kent Golding 35gm 6.05AA Boil 90min
Lactose Flavour Primary 0.5kg
Not sure what yeast to use as I have a selection of: Gervin English Ale, Safale us-05, or Safbrew T-58?
Problems I cannot find the answer to?
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cumbrianwolf
Re: Problems I cannot find the answer to?
I have cured the issue of that taste that was tainting my brews!
Although I am not 100% which part of it has corrected my fault as in the correct Burtonisation or the wort chiller, but my gosh I have finally cracked what was holding me back for so long. Tasting notes on the recipe section of the above.
Although I am not 100% which part of it has corrected my fault as in the correct Burtonisation or the wort chiller, but my gosh I have finally cracked what was holding me back for so long. Tasting notes on the recipe section of the above.
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beerbeerbeer
Re: Problems I cannot find the answer to?
Great to hear that youve sorted it!
I have found that by using acid and managing the pH I have massivly improved my brews. I've also used some acid malt when making a pils to help the pH to the right range. Its really made a huge difference. The main surprise in it all is that with my soft water the online/spreadsheet calculators dont seem to be able to get the answer right with regards to salt additions (or im getting them wrong
). The approach of just measuring the pH and reacting with some acid has helped a lot. Hopefully i can improve on this more going fwd and get it right before i combine the water with the malt etc...
Happy brewing,
Tim
I have found that by using acid and managing the pH I have massivly improved my brews. I've also used some acid malt when making a pils to help the pH to the right range. Its really made a huge difference. The main surprise in it all is that with my soft water the online/spreadsheet calculators dont seem to be able to get the answer right with regards to salt additions (or im getting them wrong
). The approach of just measuring the pH and reacting with some acid has helped a lot. Hopefully i can improve on this more going fwd and get it right before i combine the water with the malt etc... Happy brewing,
Tim
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cumbrianwolf
Re: Problems I cannot find the answer to?
Thanks for the comments Tim, 
I must admit for the 18 plus years as a homebrewer I have never normally been stumped by such technical situations and this particular one had me for sure.
Well another hopefully successful brew was made today following all the methods prescribed by others such as the dechlorination of the water with sodium met and also utilising the PH meter to monitor and amend any mash deficiencies.
The brew was a Newcastle Brown Ale variant recipe as I needed to modify and change a few things with what I have in stock.
I must admit for the 18 plus years as a homebrewer I have never normally been stumped by such technical situations and this particular one had me for sure. Well another hopefully successful brew was made today following all the methods prescribed by others such as the dechlorination of the water with sodium met and also utilising the PH meter to monitor and amend any mash deficiencies.
The brew was a Newcastle Brown Ale variant recipe as I needed to modify and change a few things with what I have in stock.