Great job !
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Sixth Glass is a very nice beer. I've brewed a lot of Quads (my favorite high OG style) but the Herman Holtrop Rochefort 8 clone (which I use to bump up to get in the neighborhood of 10) posted by Denny on NB is pretty much my favorite. I have other recipes , but I keep coming back, if nothing else as a base to build on.My bad , here it is...
Ok, I thought I'd follow up this "Hey you kids off my lawn..." posting. I have (and love) kids, have been through many Halloween rodeos. But, trick or treating was tonight in Central Indiana, as we had high winds, heavy rain, and all-around bad weather last night. As mentioned, we have an immense number of young kids , K -12, in this subdivision. But :We get 1,000 kids. It is insane. It will be raining steadily throughout the evening so we'll see if that reduces turnout.Me too. I live in a subdivision and nearly everybody has school age kids - that's the scary part of Halloween for me. We buy a sane amount of candy to give out and when it's gone, show's over for us. But the dogs go insane. I swear I'd rather go to the dentist.
I imagine, because I've never done it and know nothing about it, that the whole idea of "building water" would be to start with a known blank slate and add the chemicals as needed.Jim, get your well water tested to ease your curiosity and post the results . But Denny and Tom will get you there, obviously, as PNW water is pretty suitable for brewing. From the viewpoint of Indiana, you are exactly right - the water is bad enough for brewing most beers here that it is preferable to start from a known blank slate (in this case RO water) and build up from there. But I've learned one thing about water - do as little to it as you possibly can to make good beer, take good notes, and remember that every time. The nuances will come.
In my case I don't know for sure what's in my well water. But I know it makes less that stellar light colored malt forward beers. I believe Tom's advice will get me where I want to be.
Discovered a new candy (for me) this year - Nerds. Damn things are addictive.
Welcome to 1983
I was going to say I think they first made those in the 70s. Shipped them on a slow boat to Hawaii apparently.
+1. Same here.Thanks for the info. With my well water I have no ph issues. What I think I will do is try tschmidlins advice for pnw water. If that doesn't fix it I'll try brewing a light malty with distilled and the brewers friend advancedGood luck, man. Like erockprh said, water is as complicated as you want to make it. I've been resisting buying a pH meter and just use Bru'n water. I've been happy with my beers.
With our water in the PNW, you already have an awesome base to go from. Start with your well water and add some CaCl for malty beers, and CaSO4 for hoppy beers. You don't need to add any Mg or Na to your water, so I would leave out the epsom and canning salts.I am really envious of the good water you guys have. The Midwest is pretty much RO/Bru'nWater territory. But at least it works well.
For a light malty beer I would add 1 gram per gallon of CaCl to your mash - that will give you lots of Ca for the mash enzymes and a pretty high level of Cl. Don't add anything to the sparge water. You will end up with less CaCl in your final beer because sparging will dilute it.
There are lots of ways to do it, but I prefer this method.
If you really want to play with building your water go for it, but I think it is a waste of time since we have such a nice base to start from here.
I'd say skip the epsom and canning salt, it's really not necessary. But definitely use Bru'n water, it's awesome. I use 100% RO and usually only add a couple grams of either gypsum or calcium chloride or a combination of both in the mash water. For your sparge water, you won't need to make any adjustments and can add your flavoring salts to the kettle before bringing to a boil.+1
We get 1,000 kids. It is insane. It will be raining steadily throughout the evening so we'll see if that reduces turnout.Me too. I live in a subdivision and nearly everybody has school age kids - that's the scary part of Halloween for me. We buy a sane amount of candy to give out and when it's gone, show's over for us. But the dogs go insane. I swear I'd rather go to the dentist.
No kidding. I love it when the server describes (for example) any stout that they brew as "kind of like Guinness". I don't find sweet, export, American, RIS as remotely like an Irish stout. Just semantics I guess .I've definitely noticed this going on:
When every friend, relative or mere acquaintance you are with says to the bartender before you order your first beer - "He makes his own beer, so don't ask him about the beer and don't expect him to order without asking at least 5 questions about your beer"
Always, they funny thing is, after tasting the beer, you know more about it than the server most of the time.
There's a fine line between hop bliss and madness.....very,very fine . In 20 years I've met maybe 1 or 2 people that hop heavier than me in American styles, but you are there. Can't wait to read on this one !
This is what 1 pound per gallon of flameout hops looks like. Good god. I might have actually gone too far on this one...
I'd like to find a keg of SN Ovila Quad! LolThat would work just fine !