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Messages - AlbieTom

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All Grain Brewing / Re: Fun with Water
« on: March 29, 2017, 01:06:29 PM »
Thanks everyone! I'm going to take my water to the UGA extension office and get it tested. Looks like it's only $22 so I can do that every 6 months or so. I think I'll also invest in some better pH strips. Then when I have some better info I'll come back with what I think my water alterations should be for further discussion and input.

All Grain Brewing / Fun with Water
« on: March 27, 2017, 03:40:07 PM »
So sometimes I feel like too much knowledge truly is a dangerous thing. I feel John Palmer's book on water may have been a mistake at my level of brewing. Even knowing that I can't stop reading brewing articles and books, I figure I still have a great deal to learn. Onto my question.

I live in Atlanta. After researching the local water and looking into the rough profile of the water this is what I get too. The few sites that discuss it come to this.

Beer Smith Water Profile:
Calcium(Ca): 6.0 ppm
Magnesium(Mg): 1.0 ppm
Sodium(Na): 3.0 ppm
Sulfate(SO4): 7.0 ppm
Bicarbonate(HCO3): 19.0 ppm
PH: 7.2 PH

First time I tried all grain I went with Distilled Water and used brunwater to determine my salt additions. It did well but after talking with some other homebrewers that said Atlanta water was a good starting point I decided to try that. I'm on my second batch just using Atlanta water and I'm having difficulty hitting my Mash pH. I follow the burnwater to the letter on salt additions (gypsum, calcium chloride, etc.) to hit the numbers but my pH is still coming in high around 5.8-6. Haven't tried using lactic acid or acid malt to try and bring it down. Has anyone else had similar issues with hitting target pH of ~5.2? Any suggestions?

Additionally I use a one vessel BIAB system currently.

Homebrewer Bios / New AHA Homebrewer
« on: March 13, 2017, 07:46:33 PM »
I've been brewing for a little over a year now. Just recently scaled up to All Grain BIAB process before that was a strict Partial Mash Brewer. I came in second last year in a BJCP competition in American Ales for an APA, 30 points. Still trying to work out the kinks in my process and get a stricter temperature control on my fermentation. It can be hard with GA summers, and no fermentation storage. I've been reading this forum for a while hope to be more involved as time goes on.

Beer Recipes / Re: Why the Pale Not / An American Pale Ale
« on: March 13, 2017, 07:36:37 PM »
Here are the judge sheets. So seems like there are some good notes, I will be heading home tonight to try this beer again and try and see if I can taste what they are tasting. Truly some of these come off as odd because I don't recall any of these. I will admit my boil was too aggressive, as the first judge suspects. I'm not sure how that caused the aeration as I cooled it incredibly quickly with an immersion chiller. As for the astringency, I will be paying closer attention to my pH for the next batch of beer I brew.

The Head Judge

Second Judge

I want to thank everyone for your comments and thoughts on the recipe. I'll take all of these and head back ot the drawing board.

Beer Recipes / Re: Why the Pale Not / An American Pale Ale
« on: March 13, 2017, 03:14:38 PM »
While I agree with the comments above, I would expect that a 24-scoring beer has a bigger problem than being slightly out of style. An APA would be pretty sensitive to oxidation - is this a keg fill, or bottle-conditioned? How long since it has been packaged? How did it taste - any chance there was diacetyl or any other off-flavors?

This was bottle conditioned, no racking to secondary, just straight to bottle from primary after a cold crash. It had been bottled beginning of Feb, and it was judged last week, the bottles I have are still very good. No Diacetyl or off flavors that I can note, frankly this beer has been nearly depleted because people won't stop drinking it.

I will post the judge notes as soon as I have them it should be later today.

Bob357-My IBU calculator on beer smith put me at around 48 IBUs, which is definitely high. I'll try the lactic acid next time as well. Thank you.

mabrungard - I will throw out the chalk and take your other notes into account for the next batch.  A higher mash temp will be a good test for this.

Beer Recipes / Why the Pale Not / An American Pale Ale
« on: March 12, 2017, 11:25:23 PM »
So I just got my results back on a beer I submitted for competition and it came back lower than the last time I had brewed a similar beer. I changed the recipe and this time was a full mash and not a partial mash. I was wondering if anyone had any thoughts on the recipe, perhaps I skewed from style unintentionally.

Score Received was only a 24, which is strange to me as it seems to be to style, I'm waiting for the judge notes. I will post them when they are received.

10 lbs 2-Row
1   lb Caramel 40L
9   oz Sucrose
.5  oz German Magnum (13.3 AA) - 60 min
.3  oz Cascade (6.7 AA) - 30 min
1   oz Willamette (4.6 AA) - 30 min
.7  oz Cascade (6.7 AA) - 5 min
2   oz Falconers Flight - Dry Hopped 3 Days

I made some water adjustments
8.5 Gallons Distilled Water
11.2 g gypsum
2.4  g Calcium Chloride
5.6  g Epsom
2.4  g Calcium Carbonate
2.4  g Baking Soda

Mashed at 148 F for 60 minutes and did a mash out at 170 for 10 minutes.

Used WLP001 California Ale Yeast and did a 1.5 L starter

Finally it was Cold Crashed for 7 days and Gelatin was used to clarify

Pre Boil Gravity 1.045
Post Boil           1.062
Final Gravity      1.010

5 Gallon Batch

Any advice would be greatly appreciated if there is anything glaringly bad.

Beer Travel / Re: Southern Italy (Catania, Sicily area)
« on: July 13, 2016, 03:04:15 PM »
I know Rome now has a Trappist brewery, Tre Fontane, wonderful Belgian Tripel.

And in Florence they have Archaea Brewery which had a fair number of good craft beers on tap.

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