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Messages - Slackjawls

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All Grain Brewing / When to check mash pH
« on: August 27, 2017, 06:41:38 AM »
I hear a lot about how important it is to for your mash pH to be in the proper range (approx. 5.3-5.6).  So when do you check?  Right after you ad your grains to the strike water, after ten minutes, half way through?  It seems like every interview and every article I read simply says check your mash pH.  My tap water is around 7.3 year round.  I've never checked my mash pH but every local brewer I talk to says we have great water and they don't make adjustments.

General Homebrew Discussion / Re: No salts in RO water mash
« on: December 09, 2016, 01:34:37 AM »
I adjusted the water in the HLT.  The salts were 1 tsp. combined so from what I'm hearing sounds like it should be fine. Thanks.

General Homebrew Discussion / No salts in RO water mash
« on: December 08, 2016, 10:47:59 PM »
I used RO water for my mash and forgot to add the brewing salts. It's an IPA, 1064 OG, mostly 2 row with a little crystal. I added the salts as I ramped up to mashout temp. and held for 10 minutes. I know there are trace elements in RO water and I adjusted the ph to 5.4 with 10% phosphoric acid solution. So how how bad will it turn out. Do you think it will be drinkable?

Yeast and Fermentation / Re: cold crashing yeast starters
« on: December 07, 2016, 06:48:50 AM »
Thanks flars.  It's Wyeast 1272.  I'll probably crash it and if I cant pour off a good quart I'll split the batch into two fermentors.

Yeast and Fermentation / cold crashing yeast starters
« on: December 07, 2016, 05:53:29 AM »
Does anyone have a good estimate on the minimum time needed to cold crash a yeast starter for decanting?

I'm brewing an I.P.A tomorrow with an O.G. of 1.070.  I made a 2 quart starter today at noon and will pitch tomorrow around 2 p.m..  The problem is the volume of the starter.  I plan on racking 5.5 gallons to a 6.5 gallon carboy.  It seems like a half gallon starter would take up a lot of precious head space.  If i start cold crashing the starter at 8 a.m. that will give it six hours to stratify.  Is this enough time?

All Grain Brewing / Wet hops
« on: September 18, 2016, 09:05:25 PM »
My hops are ready to pick but it rained today.  Should I wait for them to dry before picking them?  I plan to dry them in a shallow tray type oast with a shop light providing heat and a box fan to circulate the warm air.

All Grain Brewing / Re: Boiling strike water to remove chloramine
« on: April 19, 2016, 06:08:50 PM »
Thanks for all the input.  Sounds like campden tablets are the way to go.

All Grain Brewing / Boiling strike water to remove chloramine
« on: April 19, 2016, 04:46:20 PM »
My municipal water is treated with chloramine.  I boil my mash / sparge water for 10 minutes to remove it, then I let the water cool to my strike temp. Since boiling water removes dissolved oxygen, I was wondering if this was bad for the mash chemistry.  Should I oxygenate my water before mashing?  I know I could use campden tablets to remove chloramine but they also add sulfate which I am trying to avoid. Just wondering if anyone had an opinion on this.  Thanks

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