301
The Pub / Re: song title game
« on: June 06, 2012, 01:10:20 pm »
Mountain Song - Janes Addiction
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303
Beer Recipes / Re: American Pale Ale Recipe
« on: June 06, 2012, 08:17:38 am »
Be sure to take notes of how it turns out. Rarely do you get it dead on the first time. I think there has been some solid recipe help though. Taste, tweak and repeat till you nail down exactly what you are looking for.
304
General Homebrew Discussion / Re: one controller, two freezers
« on: June 06, 2012, 04:34:16 am »
I agree that adding a second controller might save you some headache and heartache down the road. I f you are anything like me, you might see fit to repurpose that chest freezer down the road (in the near or distant future) as a second fermenting (one for ales, one for lagers) chamber or a chamber for lagering beers. In either case you want to be able to control what is going on in that freezer independently.
305
Yeast and Fermentation / Re: WLP029 how cold can I go?
« on: June 04, 2012, 07:12:16 am »
+1...58 is money for that one
306
Equipment and Software / Re: An alternative to bagging hops
« on: June 03, 2012, 06:22:38 pm »
For carboys, I like using a funnel and drping the bag over it. The funnel came with a mesh strainer, but it really doesnt do the trick. The mesh bag is definitely the way to go.
307
Beer Recipes / Re: Which BJCP#? 16E or 20A
« on: May 31, 2012, 04:45:44 am »I would ask myself "Is it mango first, then beer, or is it Belgian Beer first, then mango" and enter it accordingly. I.E. - Mango first would be in "fruit beer" and Belgian first would be in "Belgian Specialty".
Or you could enter it in both
+1 - I would enter it in both categories too.
308
Ingredients / Re: Water Has My Head Spinning...
« on: May 30, 2012, 07:46:13 pm »
I have too. I am willing to bet higher pH than that! LOL, pretty high scoring too...I guess it just makes me wonder if it would have been that much better, if it could have been the difference between 2nd and 1st place like JP says. Who knows???
I do know that Martin, JP, Gordon Strong, the late Greg Noonan and countless other all believed in water adjustment such as pH and sulfate to chloride ratio. They are far better brewers than me with a ton more experience - so my money is with the adjustments!
I do know that Martin, JP, Gordon Strong, the late Greg Noonan and countless other all believed in water adjustment such as pH and sulfate to chloride ratio. They are far better brewers than me with a ton more experience - so my money is with the adjustments!
309
The Pub / Re: R.I.P Doc Watson
« on: May 30, 2012, 09:00:37 am »
Doc REALLY got me into learning that fingerpicking when I heard him play "Deep River Blues". Got to see him once about 13 years ago in NC. Truly an american icon.
310
Ingredients / Re: Water Has My Head Spinning...
« on: May 30, 2012, 06:32:36 am »MMitchem, in regards to your dopplebock, Ive found that 1 lb of crystal malt is generally the perfect amount to get your pH right with distilled water. I would not add any chalk whatsoever with 1 lb of crystal. Up the clacium chloride and gypsum to get your calcium back up to offset the chalk and get rid of that in your recipe. I bet your pH will fall right into place!Using no chalk in the recipe makes the mash pH too low...and it only gets more acidic with the Calcium that is added by Gypsum and CaCl2. The Bicarbonate helps me get around 5.4-5.5 and allows me to have sufficient Ca as well as a solid Sulfate to Chloride ratio...
311
Ingredients / Re: Water Has My Head Spinning...
« on: May 30, 2012, 03:21:08 am »
Haha, I remember that commercial, think it was Geico or something. Either way, these guys have laid it out for the world, and probably not for the first time either 
Just solid information that has definitely helped me get a grip on the importance of brewing water, especially pH...
Just solid information that has definitely helped me get a grip on the importance of brewing water, especially pH...
312
Ingredients / Re: Water Has My Head Spinning...
« on: May 29, 2012, 02:50:04 pm »
Times like these I am thankful that folks like Martin have made such great and useful software available to us. If you find it to be useful, I think donations are the right way to tell him you want more of the same. Thank you all for helping me get some really good prnciples down for building up good brewing water profiles. But more than that - helping me understand what I am looking for in water to make it appropriate for what I am brewing. That sort of knowledge is priceless.
Now I hope I whip up on all of you next NHC haha
Now I hope I whip up on all of you next NHC haha
313
Ingredients / Re: Water Has My Head Spinning...
« on: May 29, 2012, 02:31:59 pm »No! The safe range of room-temperature mash pH is about 5.3 to 5.5. That indicates that the pH in the mash is 0.2 to 0.3 units lower, but that doesn't really matter. The only thing we need to focus on is the 'room-temperature measurements'.
A 5.4 room-temperature pH is a good all-around target. If you want your beer a little sharper or tarter, aim a little lower (5.2 to 5.3). If you want your dark beers to be a little softer, aim for 5.5. But don't get carried away with a high pH target. All kinds of things go wrong when you exceed about 5.7 to 5.8. You can be a little low with pH and the beer should taste OK. But it won't be so good if its a little high.
That's right - NO with exclamation lol.
Roger that - go for the room pH.
314
Ingredients / Re: Water Has My Head Spinning...
« on: May 29, 2012, 02:17:59 pm »
If I am getting it - it is only because awesome folks like yourself have taken the time to line me out, and it is greatly appreciated
With that being said - if I were going to aim for a pH of 5.5 at mash temp, it would be safe to go for around 5.7 at room temp?
With that being said - if I were going to aim for a pH of 5.5 at mash temp, it would be safe to go for around 5.7 at room temp?
315
Ingredients / Re: Water Has My Head Spinning...
« on: May 29, 2012, 02:05:12 pm »Not heaps in your recipe, but CaraMunich is a crystal malt, make sure you take that into account.
Yeah man, all was accounted for when I calculated the Mash Acidification. You are right, only a pound of crystal and like 16lbs of base malt...Doesnt acidify the mash a whole lot...