OK cool. I will brew on!
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
I've always gone low tech. Mark # of pints until you get ~ 40, so I don't have to lift and stir up sediment. Bigger glasses tend to throw it off quite a bit though!
Can you even find Amarillo? I havent been able to find any online or in stores until I wandered into a LHBS in a neighboring state that somehow had 36 oz of pellets. I bought them all!
Take 3 bottles and keep 'em cold so they won't change much. Re-brewing just doesn't seem right, and would make me more nervous than the original beer kept cold. Many variables in brewing small batches can make a pronounced difference in a beer from batch to batch,
That is good advice on the 3 bottles stored cold. If you have your process down, you can rebrew and then compare to the stored bottles. Some styles would benefit from a rebrew, a German Wheat for example. Some won't benefit, such as a high gravity dark beer which may benefit from age.
It is not against the rules to rebrew.
High calcium is generally not a detriment to beer flavor. It has little flavor impact. However, the high calcium can drive the RA of the water down. If you start with RO or distilled water, it could be possible to need some alkalinity in the water to help avoid an excessive mash pH drop.
Remember, you can't just add chloride and sulfate to your heart's desire. At some point, you'll have a minerally beer on your hands. I feel that keeping chloride to less than 100 ppm is always good and you can vary sulfate from 0 to around 300 ppm with no problem. However when you really boost sulfate, chloride should be reduced well below 100 ppm. If you want minerally beer flavor, boost chloride above 150 ppm and sulfate above 300 ppm.
Well NYC has been stuck on 123 of 750 for quite a while so maybe no one is getting entries in. I have one in NYC and I'd hate for it to sell out when I have a few more to enter and can't enter another region.