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Topics - thatgeekguy

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Beer Recipes / Old Ale
« on: December 27, 2013, 04:40:49 PM »
For the Style Nazis. What makes an Old Ale Old?

General Homebrew Discussion / Feedback On My Water?
« on: May 21, 2013, 05:09:40 PM »
With half a dozen extract batches under my belt, and satisfactory results, I'm moving into all-grain using BIAB. Everything so far has been with RO water from the store, but I'd like to use my tap water if possible. My report from Ward Labs is below, any feedback is appreciated.

pH                   7.8
TDS                 237
Elec Cond         0.40
Cat/An me/L     3.9/4.2

Sodium Na 30 ppm
Potassium K 5 ppm
Calcium Ca 43 ppm
Magnesium Mg 4 ppm
Total Hardness CaCO3 124 ppm
Nitrate NO3-N 0.5 ppm
Sulfate SO4-S 18 ppm
Chloride Cl 42 ppm
Carbonate CO3 6 ppm
Bicarbonate HCO3 103 ppm
Total Alkalinity CaCO3 95 ppm
Total Phosphorous P 0.22 ppm
Total Iron Fe <0.01 ppm

Yeast and Fermentation / Belgian Pale Ale Fermentation
« on: May 14, 2013, 09:05:05 PM »
I made a batch of the More Fun Blonde Belgian Pale Ale on AHA Big Brew Day on 5/4/13. My second all-grain batch, done with BIAB. The recipe fermentation schedule was to pitch Wyeast 3787 Trappist High Gravity Ale at 65F, ramp to 75F over 36 hours and finish at 75F. Since I didn't want to mess with a starter, I pitched two smack packs to make sure I had enough viable cells. I probably took 48 hours to ramp from 65 to 75 in my chamber, and it's been in the chamber for a total of ten days now.

This is the highest temps I've fermented at, most of my ales have been in the 62-65 range. At those temps, I leave beers in primary for 3-4 weeks, skip secondary and go straight to keg. How long should I ferment this BPA for, and is there any need for a secondary? TIA for the inputs....

Events / Big Brew Day 2013
« on: April 19, 2013, 05:35:23 PM »
This will be the first year that I (and my local LHBS) are participating in the AHA Big Brew Day. The AHA home page currently has a splash story on the More Fun Blonde Ale being 'one of the recipes for this year's BBD', are there other recipes coming as well? I had heard that BBD is focused around a single recipe rather than multiple ones.

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