You know you could make something that tastes pretty close.
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A long vigorous boil gets rid of the pre cursors. Many breweries use a long whirlpool. Kiwanda Cream ale from Pilican Pub has no boil hops. They add the hops to the whirlpool for an hour, and get 25 IBU's measured. That one wins a lot of awards.Those of you that have experimented with hopstand - adding flame out hops and NOT chilling for a while....If you listen to the Firestone Walker episode of Can You Brew It, I think the brewer said something about their flameout hops contributing 20 or 25 IBUs in an 60 minute whirlpool, or something like that. You'd have to go back and listen to get the specifics.
any words of wisdom or experiences on how to roughly calculate IBU contributions?
I suppose time and temp are big variables, but what does it taste like to YOU?
Thanks for the input guys. I do question the focus on high sulfateMunich is known for malty beers. You want a Cl:SO4 ratio of about 2 for a malty beer. The Munich profile one often reads has the Cl=2 ppm and the SO4=10 ppm, so the ratio is to a bitter beer. What's up with that?
numbers, when the BN kahunas keep reiterating it's the ratio that is
Any thoughts on this 3/8'' OD X 50' immersion chiller?? They want $79 with shipping. Will that cool quick enough for a 10 gallon batch or should the 1/2'' OD X 50' really be used. Trying to save where I can and spend when needed.
I've got a 30 qt. brew kettle and I've seen several designs on the web that'd work perfectly. What size would you recommend? I've read that with 1/4", you've got more surface area but slower water flow and with a larger diameter, less surface area with more water flow. Another question on the copper pipe subject: what are your thoughts on soldering shorter pieces of pipe to make a long one? Will the solder joint cause a sanitation issue? Thanks again for your time and responses!You have that backwards. The 1/2 inch has more surface area, the velocity might be a little slower, but you want the surface area as that is where the heat is transfered. You will have turbulant flow in either, at something more than a trickle.
I am no water chemist (calling Martin...) That is some interesting water if it is ground water. Really low hardness, but the alkalinity is there. High sodium, real low chloride. What is the local geology?
Mississippi Gulf Coast, wells are about 2 miles inland from the coastline. No footnote on the Sodium line, just the way MS Word recognised the characters when I scanned it.