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Messages - vdeckard

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All Grain Brewing / Re: how do you add your salts?
« on: May 01, 2017, 09:52:12 PM »
I don't recommend adding salts to the grain or to the mash since it is much more likely that those salts and their ions won't be well distributed in the wort. The best approach is to add salts to the strike and sparge water and mix well for about a minute. That way, you are guaranteed that the ions are well-distributed. 

The other option is to add all salts to the kettle, but then you may miss out on some beneficial effects of having those ions in the mashing water (pushing down wort pH, reducing oxalate in your wort, etc). If your starting water quality is already above 40 to 50 ppm calcium, then those benefits are already in can add your minerals directly to the kettle with little detriment.
So the challenge we have is that our city water is crappy and inconsistent.  We decided to use RO.  This means I need to add salts back in.  Adding to the mash is easy, but what about to the sparge, if I want to keep the salts out of my HLT?  I could add salts directly to my water collection tank, but I'm afraid it won't dissolve.

All Grain Brewing / Re: how do you add your salts?
« on: May 01, 2017, 06:52:24 PM »
We add all of our salts to the mash.  No trouble dissolving them that way and easier than weighing out separate salts for the sparge water.


I add my "mash salts" directly to the grain just before adding the water, and any remaining salts from my Bru'n Water calculations just goes into the kettle come boil time. I also use the pearl CaCl2 and as Martin indicated; these salts are all quite soluble.

Are you saying that you add all of you salts (your mash and sparge water salts) to the grain, or in the mashtun?  I'm asking, because we installed an RO system, and I'm trying to figure out the best way to go about adding salts.  I want to avoid having any minerals in my HLT.  But I'm also worried about having to high PH in the run off.  thanks for your help!

Beer Recipes / Please critique my Mole Spiced Beer grain bill
« on: April 02, 2013, 03:21:54 PM »
My goal is a beer that has lots of chocolate and caramel notes, a nice full mouth feel, fruity flavors of dried Guajillo and Ancho peppers and just a hint of warmth from the dried chipotles.  It will be a high gravity beer, I would like to condition it and have it ready for Thanksgiving 2013.  Please critique my recipe - any suggestions would be appreciated. 
For a 5.25 Gallon batch with 68% efficiency
1.093 OG

16 lbs Pale Malt 2 row Belg.
1 lb Special B
8 oz Caramel Crystal 80L
8 oz Chocolate Malt
8 oz malted Oats
8 oz Mexican Sugar (from evap. Sugar Cane)
1 oz Target pellets 60 min
Wyeast Trappist High Gravity # 3787
1/4 oz Guajillo 15 min
1/4 oz Ancho 15 min
5 oz unsweetened Cocoa Powder 15 min
1/2 minced Vanilla Bean 15 min
1/4 oz Guajillo 5 min
1/4 oz Ancho 5 min

1/2 oz Chipotles in Secondary, tasting every day until I have the right amount of heat.

I will soak vanilla and cinnamon in Vodka in individual containers, and add these flavors if necessary in secondary until I get the desired flavor

Beer Recipes / has any one attempted to clone N.B. Cocoa Mole Ale?
« on: April 02, 2013, 02:50:10 PM »
Has anyone attempted to clone this, or found a clone recipe?

All Grain Brewing / Lid on partially?
« on: April 02, 2013, 02:46:03 PM »
My 10 gallon brew pot is more on the short and squat side.  I am wondering if I could leave the lid on half way to prevent excessive evaporation.  Would I have DMS issues if the pot is halfway covered?

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