Jim's Beer Kit

Thank you Eric for the very comprehensive reply, it is much appreciated and is now starting to make more sense to me. I will try using 2ml of CRS in my next mash and see how that goes.

That is great and makes a lot of sense. I will try that next brew. Thank you

Yes the PH meter has been calibrated using 3 buffers and deionised water. So pretty sure the readings are correct.

I live in an area with very soft water with very low mineral content. I have had my water analysed by Phoenix Analytical and use the figures in the Graham Wheeler Water Treatment Calculator. The alkalinity is only 20 CaCO3 so there are no recommendations for reducing this further. I brew mostly pale...

That was only an extract of the full step profile. It was an ipa. Got the step mash profile online from tried and tested recipes. It has worked well in the past.

I have been using my Braumeister 20L 2015 model for about 9 months successfully. Today whilst mashing - the timer does not stop at the end of a mash step but continues. My step profile was 20mins at 63 degrees followed by 35mins at 73 degrees. At the end of the 63 degrees the screen went on to the n...

I was thinking that I might add some calcium chloride next time. Thanks for the suggestion.

I am also going to experiment with different mash schedules. Any other recommended schedules for the Braumeister?

My water has next to nothing in it. Very low alkalinity and mineral content.

Not tried WLP002, but will do.

In terms of mash schedule I am using the standard settings on Braumeister. Might experiment with different step schedules.

I have been all grain brewing for a while now. My beers taste good. However, I struggle to get the malt flavour in commercial beers. Even in pale hoppy beers such as Oakham Citra there is a good grainy aroma and you can taste the malt in the finished beer. My beers (which are normally pale, hoppy be...

Planning on a Pale ale hopped with Citra and Nelson Sauvin. Anyone done a beer with this combination? Any ideas on quantities?

I know I am being vague, just want some inspiration!

At room temperature it is perfectly clear. It goes a bit hazy outside in garage - 12 degrees ish on concrete floor. The haze gets worse once they are put in fridge. It is definitely chill haze. I will try adding gelatin at garage temperature and hope it takes some of the problem away.

If I chill down to 10 degrees will the gelatin be effective at removing the chill haze proteins? Or does it have to be at fridge temperatures?

Yes I use an immersion chiller and it chills down to 22 degrees in 10 mins after the 30 min aroma stand. I don't have the facility to chill down to 5 degrees. Would gelatin still be effective if I can only get it down to 10 - 15 degrees in my garage? Any other suggestions to reduce the temperature w...

Sorry should have mentioned, already use protofloc in boiler. Beers clear perfectly once bottled but get hazy once cooled.

I have been getting a haze on most of my all grain beers. I am assuming it is chill haze as they are perfectly clear during the first couple of weeks when warm conditioning. The haze develops as soon as the beers are put outside to cold condition. Various threads seem to recommend Polyclar and Kwik ...