4 Dog Brewery

Conical With a new hop schedule and brewing water, I hope this beer is not astrigent again.  Ingredients 22 lbs. CMC 1.75 lbs. Victory 12 ozs. C 40 8 ozs. Aciduated Malt - ( should be lower, but this is from a previous brew and already mixed in ) 1.9 g Baking Soda ( to lower the PH because of too much acid malt ) Yea, makes no sense. 23 g Chinook - FWH - in kettle as soon as the hot break ends. Usually stop the boil, turn on again. 130 g Chinook at 10 min. 56 g Chinook at 0 min. Missed the dry hop schedule at 3 - 5 days prior to kegging. Dry hopped with 85 g of Citra in the keg with a muslum bag for a week. Sample was great on day 3. 45 g US-05 CA - 75 MG - 10 S04 - 152 - CI - 53 PH - 5.31 O.G. - 1.049 F.G. -  1.015 % -      4.6 SRM - 6.4 BU - 33.4 I am looking for a smoother hop taste along with no astrigent taste. Will look at my crush on notch 4, but notch 3 is not enough of a crush. Take a better look at it, but I don't think this is the problem. Nope, notch...

Marty's Red O.G. - 1.090 R.G. -   .994 F.G. - Do the same as mine, and/or read instructions because they might be different than a white wine kit. Monday, April 10 - Putting together the wine kit after reading instructions. They are the same. Pretty well done at the first racking. Still having issues with the oak chips plugging up the syphon dip tube. Looking into using muslum bags to hold them in.  Racked to a carboy on June 1st. Added Chitosan on June 2nd.                                                   FILTERED AND BOTTLED ON JUNE 11                                                           

Chris's White O.G. - 1.090 R.G. -   .996 F.G. -    .994 Using proper pails this time. Fill to around 1/2 inch or so below the first rim ring on the pail. Should need around 16 L of Spring water. Monday, April 10 - Putting together the kit. Make sure the wine is 70 F and up, heat room if needed.                                  From what I have read about these kits, the average gravity for this kit is 1.090. Saturday, May 15 - Still bubbling away at a steady rate. 74 F, too warm for me, but should be okay for                                 now. If they get any warmer, I will have to take them down to the basement. Sunday, May 16 -   Moved it to the basement.  Tuesday, May 18 -  Still fermenting, but a little slower. 68 F. Can rack on Thursday, but have to check       ...