Re: House Session Pale Ale v1, v2, & v3
Posted: Fri Sep 22, 2017 12:07 pm
so, how were they??any foto from the finished beer?
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Thanks for asking - if meant to follow up with how the quest for a 3-4% beer that tasted like a 6% one worked out.rui wrote:so, how were they??any foto from the finished beer?
Thanks for asking - if meant to follow up with how the quest for a 3-4% beer that tasted like a 6% one worked out.rui wrote:so, how were they??any foto from the finished beer?
If this happened with your Vienna beer then it could explain why the beer didn't clear, particulalry if you sparged with water high in alkalinity. It would drag out more polyphenols and proteins from the grain. Once proteins bind to tannins they can form a colloidal haze that is hard to break. A very vigorous boil and fast cold break will always help but get the pH right and the rest is a lot easier.donchiquon wrote: ↑Mon Mar 05, 2018 12:07 pmMy pH ended up higher than I wanted at 5.7 which I have realised is probably down to a new and better voltcraft meter.
I really hope so, it would be a nice explanation and hopefully one that I can address. Looking through 4 beers I have had which failed to clear in the past couple of years...orlando wrote: ↑Mon Mar 05, 2018 2:45 pmIf this happened with your Vienna beer then it could explain why the beer didn't clear, particulalry if you sparged with water high in alkalinity. It would drag out more polyphenols and proteins from the grain. Once proteins bind to tannins they can form a colloidal haze that is hard to break. A very vigorous boil and fast cold break will always help but get the pH right and the rest is a lot easier.donchiquon wrote: ↑Mon Mar 05, 2018 12:07 pmMy pH ended up higher than I wanted at 5.7 which I have realised is probably down to a new and better voltcraft meter.