Show Posts

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.


Messages - nicosan1

Pages: [1] 2 3 ... 10
1
All Grain Brewing / Re: Water Question for IPAs and Mineral Additions
« on: April 23, 2017, 05:52:58 PM »
Sounds good, thanks!

2
All Grain Brewing / Re: Water Question for IPAs and Mineral Additions
« on: April 23, 2017, 04:43:30 PM »
While a mash pH of 5.2 does make many styles crisp, I haven't found that a pH that low is ideal for pale ales and IPA with their hoppiness and bittering. I find that bumping the pH up to around 5.4 works better for me in those styles.

I agree with that.
  Since my expected PH is 5.39 and the Rahr 2 row might lower that to perhaps 5.36 should I buffer with a tiny bit of chalk or some dark malt like Carafa III, or just leave alone?

3
All Grain Brewing / Re: Water Question for IPAs and Mineral Additions
« on: April 23, 2017, 09:36:29 AM »
Thanks Jeff, Denny and Bob for your input! 

4
All Grain Brewing / Re: Water Question for IPAs and Mineral Additions
« on: April 23, 2017, 08:32:32 AM »
So you are saying, stay clear of the acid addition and just do the mineral additions I was planning?

5
All Grain Brewing / Re: Water Question for IPAs and Mineral Additions
« on: April 23, 2017, 07:40:18 AM »
I'd be inclined to acidify mash and boil to 5.2, or very close to that. It will help with crispness.

Sounds good, I'll add a touch of Phosphoric to the mash. 

6
All Grain Brewing / Water Question for IPAs and Mineral Additions
« on: April 22, 2017, 10:18:24 AM »
Planning to brew a Double IPA and was following Tasty McDole's IPA Water Profile.  Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm

I plan to brew with Distilled Water and likely will just be all Rahr 2 row with a little bit of wheat malt and some dextrose.  I don't seem to need any Acid Malt or Acid additions as I plan to use about 1.75 grams Gypsum per gallon about .1 grams CaCl per gallon, about .5 grams epsom salts per gallon and about .2 grams per gallon of canning salt. 

Do these numbers look okay in your experience for a hoppy beer?  Looks to hit most of my numbers for CA, CL, SO4, Magnesium and sodium.  PH estimate is about 5.39

7
Equipment and Software / Re: Faucet Wort Chiller Workaround
« on: February 16, 2017, 02:35:53 PM »
I broke down and bought a Pond Pump that does 500 gallons per hour at Home Depot.  I have an Ice Chest thta I can use to hold iced water and use that.  Thanks all!

8
Equipment and Software / Re: Faucet Wort Chiller Workaround
« on: February 15, 2017, 05:09:37 PM »
Although I've never tried it, I'd imagine you could put the faucet adapter on a shower arm, it should fit. But I've also seen people use a pond pump and a container with ice water (like half of a blue barrel or something). Post a pic of your new faucet, maybe it can be used.

Sent from my Pixel using Tapatalk
  This is what it looks like. https://www.deltafaucet.com/kitchen/product/9678T-DST

 perhaps, the water pump idea might work, I looked to see if I could unscrew the faucet hose head from the hose and it wasn't disconnecting, so I thought maybe trying shower but the thought of the pump is intriguing.

Would something like this work or do I need something stronger?

http://www.homedepot.com/p/Total-Pond-300-GPH-Fountain-Pump-MD11300/202017049

9
Equipment and Software / Faucet Wort Chiller Workaround
« on: February 15, 2017, 03:36:30 PM »
I just moved to a new apartment that has a Delta Faucet with hose attachment.  I am not sure I can hook up my immersion chiller to that.  Do any of you have simple suggestions on a workaround interms of hookup?  Has anyone tried using a shower head pipe to connect to a garden hose attachment and done the chilling in a shower?

Thanks for any advice.

10
Wood/Casks / Re: Care for New Bourbon Barrel
« on: February 01, 2017, 01:27:04 PM »
If you know that the barrel was just emptied a week ago, thats a very fresh barrel.  I've used 3 different small barrels, and suggest your friend just keep it sealed up and cool until his beer is ready to go in.  I wouldn't put anything in it...water, sanitizer, whiskey, nothing.  Also why they would wait 3 weeks after brewing to fill the barrel?  I'd just wait until the most active fermentation is over one week or so, and fill that puppy up.

Thanks will do.

11
Wood/Casks / Re: Care for New Bourbon Barrel
« on: January 24, 2017, 05:27:07 PM »
Simply put, I've seen the following advice as to how to keep a barrel in good shape.

1. Wet the outside of barrel with hot water and let soak to ensure no leaks. 
2. Fill the barrel with some extra whiskey for storage until you fill, empty before filling with beer.
3. Sanitize the barrel hole steaming hot water or whiskey.
4. Use cleaned and sanitized bung to close hole.


Any other advice?  This barrel will get filled in a month or so.

12
Wood/Casks / Re: Care for New Bourbon Barrel
« on: January 24, 2017, 12:47:46 PM »
Depends in part upon how recent the barrel was dumped. The longer it goes the more likely it needs to be rehydrated to seal water-tight.
  About 1 week ago, likely can't brew a stout for another week, then probably 3 weeks of aging minimum before a fill.  Thoughts? 

13
Wood/Casks / Care for New Bourbon Barrel
« on: January 23, 2017, 03:48:15 PM »
A friend of mine just purchased a five gallon barrel which stored bourbon-whiskey.  Does he need to do anything to store the barrel properly, like add more bourbon, fill with hot water to test for leaks etc?  Are there any basic tips any of you folks might be able to share?  The plan is to brew an RIS in the next 2 weeks and eventually fill that barrel.


14
Yeast and Fermentation / Re: Fruit w/ Brett
« on: October 26, 2016, 04:04:37 PM »
Added Yeast Bay Brett Blend to just under 3 gallons of the saison about a month and a half ago.  A nice pellicle formed, not much for the beer to chew on because I primary fermented with 3711. I may add the fruit in a few weeks after taking a taste.   

15
All Grain Brewing / Re: Mash Water Chemistry for a RIS
« on: October 21, 2016, 01:21:43 PM »
Actually its 47 Micrograms per liter according to the LA Water Quality report, so that would be about .047 mg/l.  I misread that.

Pages: [1] 2 3 ... 10