For pH, I use the calculators on Brewers friend to build my water (I use RO water and build from there) to achieve whatever pH I aim for. I've gotten to using acidulated malts for pH control with great results. During the mash I do check my pH, but honestly the calculators are generally spot on.
Great video ! I don’t know your channel but I’ll check it ! For your little ph concern, I work in a brewery and we adjust ph everyday, we shoot for the adjustments before mashing with acid malt and tcheck it to insure that we don’t need more acid, if it needs more acid we add lactic acid at the sparge. So no we are not hitting the numbers all the time, it kinda fluctuates with seasons and malt lots ( our malt lots are changing every month.) We also see our ph going up in the summer witch needs more correction Leo
I enjoy your vids. I watched the elderflower one when it came out, enjoyed that too.... But didn't seek out elderflower because reasons. Keep the vids coming, I do look out for yours every few weeks.
Hi Daryl. I watched the elderflower video, thought about it to pass the time, but the elder trees here are on the main road. Your's should go down well with the weather ahead. I've just finished brewing my first SMaSH, Maris Otter and Citra hops with Kveik Voss (temperatures in the flat will be 30C+ in the next week), just sealed the fermenter 10 minutes ago. Pitched at 35C and hopefully a week will be enough. I have just started to look into pH and used lactic acid to reduce to the optimum for this brew. I used bottled water for this, and using the water calculator on Brewers Friend I need to get some salts if I intend to carry on using this water. Changed the calculator to my local suply and it would have been bang on. Saving myself money on the next brew. Great video again.
I just kegged a pale ale with Voss. Used citra, cascade and lemon drop hops to make it a citrusy pale ale. Really nice! As for PH, I started using acidulated malt and have the amount down to end somewhere in the sweet range of 5.2-5.4! Great videos, do keep em coming
Well I watched your elderflower video. Great to see you brewing again. I don't agjust PH at all! And I'm happy (mostly) with my results. Maybe you should try one with and one without? See if you can tell the difference.
Concerning pH: My intend is to get to a target mash pH to get a suitable environment for the enzymes. Therefore, I take a reading during the mash. My favorite brewing software Brewfather helps significantly to adjust my water profiles. Not just the pH with respect to the grain bill, but also Chloride/Sulfate ratio and other details to emphasize on hops or grain, whatever is best to match the style. I highly recommend looking at Brewfather if don’t know it yet. It’s free for small numbers of managed batches.
Mash out are really only necessary (and even then questionable) on more malt forward beers. When you raise the mash to 170ish, you are basically locking in any conversion that occurred and stopping any more conversion from occurring (at least that is the idea) and you can still retain a lot of the residual sweetness you'll get from mashing at higher temps. For drier beers or really hop forward beers that are mashed using lower temps, a mash out isn't necessary as most of the conversion, if not all of it, occurred within the first 20 minutes of the mash so you aren't retaining anything anyways.
@@memyself898 great information appreciate you taking the time to properly explain it it’s really helped. I’ve looked into it a bit and with that and your explanation that’s going to save me time. Really appreciated cheers 🍻👍🏼
You have a nice head on that beer. My beers always seem to lack head... What do you prime with? I heard some year ago that that could be the difference...
Cheers! I use brewing sugar which is also known as dextrose. I'm pretty sure that dextrose is actually just very very fine white sugar. Always works for me!
@@Kveiksmithdaryl Ok thanks for the info! Ye I am not sure myself if this is the core issue to my "problem" at all, I just know I have used table sugar every single time I have bottled. Not sure at all if it is a myth or not if the type of sugar has an impact on the head or not... :D
Hi Daryl, I have a question about your bottle condition with Kveik. What kind of sugar you use 🤔 and how long you keep bottles at room temperature and then you put it in the fridge or?
Great question! I use brewer's friends priming sugar calculator (free to use, just google it). I tend to set it to have its CO2 volume set to 2.0. I use 'brewing sugar' which is really just table sugar but crushed much finer to help guarantee it absorbs into the beer evenly.
@@Kveiksmithdaryl Super, thank you for your fast answer. I use same calculator. But how long you keep bottles at room temperature before transfer them in to the fridge?
To be honest I don't have the fridge space to keep most of them in the fridge. So I end up keeping them in a relatively cool cupboard and then transferring them to the fridge before I want to drink them.
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I love how British you seem to be. Like a garden sounds wonderful compared to my Arizona backyard.
Am loving the desperate plea to watch the previous video. Am going to to watch it now.
Hahahaha thanks!
For pH, I use the calculators on Brewers friend to build my water (I use RO water and build from there) to achieve whatever pH I aim for. I've gotten to using acidulated malts for pH control with great results. During the mash I do check my pH, but honestly the calculators are generally spot on.
Ah this makes a lot of sense, I've never tried using RO water but it sounds like a game changer!
I've liked and subscribed. Thank you for your illustrative videos, you deserve much more attention. I mean it.
This is so kind, thanks so much for the comment!
Great video ! I don’t know your channel but I’ll check it !
For your little ph concern, I work in a brewery and we adjust ph everyday, we shoot for the adjustments before mashing with acid malt and tcheck it to insure that we don’t need more acid, if it needs more acid we add lactic acid at the sparge.
So no we are not hitting the numbers all the time, it kinda fluctuates with seasons and malt lots ( our malt lots are changing every month.)
We also see our ph going up in the summer witch needs more correction
Leo
Thanks so much for watching and sharing your knowledge, appreciated!
I enjoy your vids. I watched the elderflower one when it came out, enjoyed that too.... But didn't seek out elderflower because reasons.
Keep the vids coming, I do look out for yours every few weeks.
Cheers Russell! Appreciated!
Hi Daryl. I watched the elderflower video, thought about it to pass the time, but the elder trees here are on the main road. Your's should go down well with the weather ahead. I've just finished brewing my first SMaSH, Maris Otter and Citra hops with Kveik Voss (temperatures in the flat will be 30C+ in the next week), just sealed the fermenter 10 minutes ago. Pitched at 35C and hopefully a week will be enough. I have just started to look into pH and used lactic acid to reduce to the optimum for this brew. I used bottled water for this, and using the water calculator on Brewers Friend I need to get some salts if I intend to carry on using this water. Changed the calculator to my local suply and it would have been bang on. Saving myself money on the next brew. Great video again.
Awesome! Thanks for watching both videos Toby! Hope your SMaSH went well, bet the Kveik loved the heat we've had recently!
Keep them vids coming like your style 👍
Thanks so much for watching!
I just kegged a pale ale with Voss. Used citra, cascade and lemon drop hops to make it a citrusy pale ale. Really nice! As for PH, I started using acidulated malt and have the amount down to end somewhere in the sweet range of 5.2-5.4!
Great videos, do keep em coming
Ahhh that's interesting, I've never tried that type of malt or lemon drop hops. Keen to try both!
Acid malt is the way to go for me for pH management as well.
nice video
Well I watched your elderflower video. Great to see you brewing again. I don't agjust PH at all! And I'm happy (mostly) with my results. Maybe you should try one with and one without? See if you can tell the difference.
Aw thanks Jonathan! That's a great shout, I could try making a completely unaltered beer some time and see if there is a noticeable difference.
Keep up the good work!
Thanks so much!
Great content cheers!
Cheers dude! Means a lot hearing that from you! Your 'is home brewing dead?' video gave me so much motivation recently! 🍻
Concerning pH: My intend is to get to a target mash pH to get a suitable environment for the enzymes. Therefore, I take a reading during the mash. My favorite brewing software Brewfather helps significantly to adjust my water profiles. Not just the pH with respect to the grain bill, but also Chloride/Sulfate ratio and other details to emphasize on hops or grain, whatever is best to match the style. I highly recommend looking at Brewfather if don’t know it yet. It’s free for small numbers of managed batches.
Thanks, I use beer smith which I assume must have a similar feature which I will look into!
Mash out confuses me,ph I have a look before ,during and sort of after I’m still winging it.Loving the end effects 😃😃😃😃😃👍🍻beer looks great 👍
Cheers Rick! I had a lot of fun messing around in Premier Pro editing it!
Mash out are really only necessary (and even then questionable) on more malt forward beers. When you raise the mash to 170ish, you are basically locking in any conversion that occurred and stopping any more conversion from occurring (at least that is the idea) and you can still retain a lot of the residual sweetness you'll get from mashing at higher temps. For drier beers or really hop forward beers that are mashed using lower temps, a mash out isn't necessary as most of the conversion, if not all of it, occurred within the first 20 minutes of the mash so you aren't retaining anything anyways.
@@memyself898 great information appreciate you taking the time to properly explain it it’s really helped. I’ve looked into it a bit and with that and your explanation that’s going to save me time. Really appreciated cheers 🍻👍🏼
@@BrewabitRick glad I could help. For full clarity, I'm no professional, just a dude who loves brewing beer in his garage. LOL
What’s the best PH. Mine is currently 5.35 without messing with it.
You have a nice head on that beer. My beers always seem to lack head... What do you prime with? I heard some year ago that that could be the difference...
Cheers! I use brewing sugar which is also known as dextrose. I'm pretty sure that dextrose is actually just very very fine white sugar. Always works for me!
@@Kveiksmithdaryl Ok thanks for the info! Ye I am not sure myself if this is the core issue to my "problem" at all, I just know I have used table sugar every single time I have bottled. Not sure at all if it is a myth or not if the type of sugar has an impact on the head or not... :D
I dont check P-Haych. I check PH
Ha ha I know you’re right!
What was your Ferm temp?
I pitched at 42 degrees C, stayed around 30 for most of it's fermentation.
Hi Daryl,
I have a question about your bottle condition with Kveik. What kind of sugar you use 🤔 and how long you keep bottles at room temperature and then you put it in the fridge or?
Great question! I use brewer's friends priming sugar calculator (free to use, just google it). I tend to set it to have its CO2 volume set to 2.0. I use 'brewing sugar' which is really just table sugar but crushed much finer to help guarantee it absorbs into the beer evenly.
@@Kveiksmithdaryl Super, thank you for your fast answer. I use same calculator. But how long you keep bottles at room temperature before transfer them in to the fridge?
To be honest I don't have the fridge space to keep most of them in the fridge. So I end up keeping them in a relatively cool cupboard and then transferring them to the fridge before I want to drink them.
@@nklvlchv generally speaking bottles will prime in 2-4 weeks using corn sugar.
Your video mentioned Irish Moss 10 minutes in? You mean 10 mins before the end of boil right? 😂
Hahah yes I did mean that!!!