1
Yeast and Fermentation / Re: can you repair a beer
« on: May 25, 2013, 08:41:59 AM »
I did fix the problem. I replaced the bazooka hose with a false bottom and slowed the sparge to a crawl.
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2
Ingredients / high sulfates
« on: May 25, 2013, 08:33:53 AM »
I've heard that high sulfates, 300 ppm, would enhance hops for an APA. (and keep the Chlorides under 100 ).
Anyone done this?
Anyone done this?
3
Kegging and Bottling / Re: Bottling for Competitions?
« on: May 15, 2013, 12:17:52 AM »
I soak my bottles in ice water before I fill them with the beer gun. Anything to keep the foam down.
4
All Grain Brewing / Re: Mosaic/Martin IPA
« on: May 11, 2013, 08:05:24 AM »
Wow that seems like a lot of gypsum...200 gyp/50 sulfate seems very high and 300/50 sounds off the charts.
5
All Grain Brewing / Re: % of Munich for light summer ale
« on: May 02, 2013, 08:40:40 AM »
For 10 gal....very easy to drink... smooth 5.25 abv
13.25 lb Munich Malt - 20L (20.0 SRM) Grain 59.55 %
9.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 40.45 %
1.75 oz Pearle [8.90 %] (60 min) Hops 21.8 IBU
2.00 oz Saaz [3.20 %] (15 min) Hops 5.2 IBU
3 Pkgs Super American (White Labs #WLP060) [Starter 3000 ml] Yeast-Ale
og 1.052
fg 1.012
srm 14
ibu 29-30
13.25 lb Munich Malt - 20L (20.0 SRM) Grain 59.55 %
9.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 40.45 %
1.75 oz Pearle [8.90 %] (60 min) Hops 21.8 IBU
2.00 oz Saaz [3.20 %] (15 min) Hops 5.2 IBU
3 Pkgs Super American (White Labs #WLP060) [Starter 3000 ml] Yeast-Ale
og 1.052
fg 1.012
srm 14
ibu 29-30
6
All Grain Brewing / Re: Next Step-Water
« on: April 22, 2013, 07:43:36 AM »I've never been afraid of sulfate used appropriately, but I've recently become a convert to higher sulfate levels. I recently doubled the amount of sulfate in my Rye IPA and it made a beer I've always loved even better.
What would those finished sulfate levels be? I want to make my Rye IPA better.
7
General Homebrew Discussion / Re: Second thoughts on brewing
« on: April 21, 2013, 07:45:16 AM »
Wait a minute Denny.........."15 years later, I've brewed 436 batches"
Denny, that's 4 beers a day everyday for 15 years.....Okay.......that sounds about right....never mind.
Denny, that's 4 beers a day everyday for 15 years.....Okay.......that sounds about right....never mind.
8
All Grain Brewing / Re: Preboil Gravity off
« on: April 14, 2013, 11:44:45 PM »
Crush quality
PH
Water to grist ratio
Temp
Sparge method
Sparge temp
Equipment-bazooka screen, manifold, false bottom
I had the same problem and was very careful to correct all of the above. Then I got rid of the bazooka screen and added a false bottom and it changed everything. Gained 10 pts.
PH
Water to grist ratio
Temp
Sparge method
Sparge temp
Equipment-bazooka screen, manifold, false bottom
I had the same problem and was very careful to correct all of the above. Then I got rid of the bazooka screen and added a false bottom and it changed everything. Gained 10 pts.
9
General Homebrew Discussion / Re: Yakima Valley Hops ROCK!
« on: April 05, 2013, 12:24:33 AM »
My experience exactly.
10
All Grain Brewing / Re: Help in identifying off flavor
« on: March 29, 2013, 08:38:25 AM »
I've experienced a sour, metallic flavor with Nottingham more than once.
12
All Grain Brewing / Re: build water from distilled
« on: March 27, 2013, 07:05:33 AM »
Are there published standard formulas for water additions for each style of beer?
13
All Grain Brewing / build water from distilled
« on: March 27, 2013, 06:38:20 AM »
I recently listened to an old podcast from Basic Brewing Radio and they did an experiment using water built from R.O. specifically for stouts (dark beers) and one specifically for pale ales (light colored beers). They also brewed the pale ale with the stout water and vice versa. The results were that these beers didn't taste nearly as good when they were brewed with the wrong water.
My question is, where can I go to find help building a water from R.O. for a particular type of beer?
Are there published standard formulas for water additions for each style of beer?
My question is, where can I go to find help building a water from R.O. for a particular type of beer?
Are there published standard formulas for water additions for each style of beer?
14
General Homebrew Discussion / Ward Labs
« on: March 26, 2013, 12:13:14 AM »
I received the results from Ward Labs the same week the water company sent me their published results AND they are really different. The water company was kind enough to give me the readings from every month last year.
Ward has the sulfates really low at 37 Has anyone else thought that Ward is off on sulfates?
Calcium 41
Magnesium 17
Sodium 67
Potassium 4
Bicarbonate 116
Sulfate 37
Chloride 78
Hardness 173
Alkalinity 111
pH 8.2
Any tips ?
Ward has the sulfates really low at 37 Has anyone else thought that Ward is off on sulfates?
Calcium 41
Magnesium 17
Sodium 67
Potassium 4
Bicarbonate 116
Sulfate 37
Chloride 78
Hardness 173
Alkalinity 111
pH 8.2
Any tips ?
15
Yeast and Fermentation / Re: fermentation issues
« on: March 08, 2013, 06:22:56 AM »
+1 to majorvices.
When I compared all 6 thermometers on my system to my new thermopen there was an 8 degree swing between them. Now I figured out why the beer was changing.
When I compared all 6 thermometers on my system to my new thermopen there was an 8 degree swing between them. Now I figured out why the beer was changing.