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Messages - aviking427

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31
All Grain Brewing / Re: High pH (Alkalinity) Help
« on: July 20, 2011, 09:13:22 AM »

On my liquor pH for sparge I'm shooting for less than 6.0, ideally about 5.5. I check my mash pH after I dough in and don't do any adjustments to my water prior to hopefully let the malt regulate the pH in my mash.

Thanks

ahhhh... sparge water... might have been helpful if i read that in your first post. Sorry about that.

32
All Grain Brewing / Re: High pH (Alkalinity) Help
« on: July 20, 2011, 08:39:02 AM »
Just out of curiosity, what are you trying to bring it down to? I ask because I have to brew with bottled water (my well water pH is around 4.6), which usually has a pH that hovers around 7 +/- a few points. My mash pH is usually dead on from just the grains effect on pH. I may add some brewing salts to my mash to help drop it or raise it a bit if i feel i need it, or if I'm looking for a desired effect. But more often than not, it hasn't been necessary.

I'm trying to get it into the 5.2 to 5.5 range or would probably been even a little happy with up to 5.7.

Thanks

I'm not a brewing water pro by any means but are you by chance confusing your mash pH with your liquor pH? That seems a bit low for liquor pH. Although i've read Sierra Nevada drops theirs really low. If maybe you try dropping your liquor to around 6.8 or so, the grain in your mash should bring that down to the desired mash pH level of around 5.2-5.4.  it at least does it on my system.

33
All Grain Brewing / Re: High pH (Alkalinity) Help
« on: July 20, 2011, 08:10:46 AM »
Just out of curiosity, what are you trying to bring it down to? I ask because I have to brew with bottled water (my well water pH is around 4.6), which usually has a pH that hovers around 7 +/- a few points. My mash pH is usually dead on from just the grains effect on pH. I may add some brewing salts to my mash to help drop it or raise it a bit if i feel i need it, or if I'm looking for a desired effect. But more often than not, it hasn't been necessary.

34
The Pub / Re: What's the Weather Like Where You Are?
« on: July 20, 2011, 07:48:22 AM »
Hazy, hot and humid.  >:( >:(    I need fall!!!!

35
Yeast and Fermentation / Re: Starter size?
« on: July 18, 2011, 05:37:48 PM »
not sure what the OG is but here is a helpful Calc for figuring your starter size. I use this all the time.

http://www.mrmalty.com/calc/calc.html

36
Beer Recipes / Re: American Amber Ale feedback
« on: July 16, 2011, 07:43:01 PM »
I'm not overly familiar with Carared, can you give me an idea of what type of flavors it adds?

I'm curious as well, Denny. Do you have any thoughts on how it compares to a typical 20L domestic crystal? Or a light UK Carastan (~15-20L)?

OK, so i went to get my grain today and picked up 2lbs of Carared for s***s-and-who-ha's; Here is my feedback on just the grain, can't speak for it in beer. If your a cook you will be able to relate. In a mirepoix (celery, onion and carrot) its the carrot. It totally reminded me of carrot and the sweetness and mouth-feel that carrot lends to a mirepoix.  So if i were to guess what it would do in beer outside of the color addition, it would add some richness (think umami), a touch of sweetness and enhancing the overall malt profile.

37
The Pub / Re: The Cat....
« on: July 16, 2011, 09:17:50 AM »
Acute lead poisoning?

38
The Pub / Re: What does a graphic designer do?
« on: July 15, 2011, 07:26:37 AM »
classic. I bet we could keep each other entertained with design horror stories for hours, much to the chagrin of everyone here :)

I'm pretty sure we can. I might have a few new ones for you after today. lol. There are some good ones in that list, i will definitely hijack a few.

39
The Pub / Re: What does a graphic designer do?
« on: July 15, 2011, 07:24:57 AM »
Maybe this sounds familiar.

http://www.27bslash6.com/p2p2.html

NSFW... L, MA.




hahahahaha. I have never seen this. Awesome!

40
The Pub / Re: What does a graphic designer do?
« on: July 14, 2011, 07:25:02 PM »
hahahahahahahahahahahahahaha. Exactly! Here is a good one for you. I did some work for Heineken a few years ago and they were one of the sponsors for the new James Bond movie at the time. Robert Broccoli (the creator of James Bond) is long passed and his daughter makes all the decisions regarding anything James Bond. She has a phobia of the color green (maybe because of her last name?) but it made it one hell of a challenge to do creative for HEINEKEN and not use green. Green was not allowed to be on, highlight or touch the models skin in any of the layouts.

41
Beer Recipes / Re: American Amber Ale feedback
« on: July 14, 2011, 04:43:13 PM »
I'm a huge fan of carared in amber ales.  Not only does it enhance the color, but I really like the flavor it adds.  Here's my recipe as an example...

Thanks very much Denny. That recipe looks great, I'll definitely give it a whirl. I'm not overly familiar with Carared, can you give me an idea of what type of flavors it adds? More malty?

42
Beer Recipes / Re: American Amber Ale feedback
« on: July 14, 2011, 04:37:40 PM »
I use about 2 oz of chocolate malt in my American Amber and I think it really adds a touch of complexity to the flavour and certainly it adds a nice colour.  I wouldn't make mine without it.  But, if you only want the colour, just add it at the end when you start to lauter.  You'll get a nice colour addition without the flavour but like I said, I really like the flavour.  Mine is simpler, just 2-row, C-45 and chocolate.  I've also subbed out half the chocolate and added C120 in its place and it was nice, more raisin/prune characteristics which I liked but may not be "to style". 
[/quote]

I'm certainly looking for the depth so i think adding it would be a nice benefit. I like the idea of C120, but like you mentioned it may not be to style. I think that would be great in a beer that is more of a sipper. I love the raisin/prune flavors, but they weigh heavy on my pallet.

43
The Pub / Re: What does a graphic designer do?
« on: July 14, 2011, 04:20:03 PM »
I need to move to the UK. Here its more along the lines of: design something really great and cohesive only to have you client destroy it with more branding, another burst and more copy that has nothing to do with the campaign - or - find that your account rep gave you the wrong direction - and/or - they decided to revert back to round 1 after 26 rounds of unclear and wishy washy feedback because they are afraid to challenge the VP of marketing. I think this is why I drink so much...lol... Well it's an excuse anyhow :-)

44
Beer Recipes / Re: American Amber Ale feedback
« on: July 14, 2011, 08:01:47 AM »
I'm sure that beer would be tasty, as is. But it's really more of an APA on the darker side of the SRM range. I would add some chocolate malt, maybe some dark Munich too. You want some darker, maltier flavors in there.  At least, that's how I like my AAAs.

Search for Jamil's Evil Twin recipe; it's pretty much a perfect example of an AAA.  I've got it on tap right now.  8)

I was toying with adding a little chocolate last night but wasn't sure if it would muck up the flavor profile. Maybe i will do a 10 gallon batch and steep the chocolate on the side and do one with and one without just to see which is better. It will give me a great excuse to brew 10 gallons  ;D ;D ;D

45
Beer Recipes / American Amber Ale feedback
« on: July 13, 2011, 06:47:00 PM »
I was hoping to get some feedback on the American Amber Ale recipe I've been working on. Thanks in advance for any help!!!!!

Art

amber ale
10-B American Amber Ale
Author: art

Size: 5.96 gal
Efficiency: 85%
Attenuation: 75.0%
Calories: 183.81 kcal per 12.0 fl oz

Original Gravity: 1.055 (1.045 - 1.060)
Terminal Gravity: 1.014 (1.010 - 1.015)
Color: 13.46 (10.0 - 17.0)
Alcohol: 5.43% (4.5% - 6.2%)
Bitterness: 39.3 (25.0 - 40.0)

Ingredients:
8.0 lb Pale Ale Malt
2.0 lb Munich Malt
1.0 lb 2-Row Caramel Malt 60L
0.25 lb Victory® Malt
1.0 oz Centennial (10.0%) - added during boil, boiled 60 min
1.25 oz Centennial (10.0%) - added during boil, boiled 5.0 min
2.0 ea WYeast 1272 American Ale II™

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

Mash: 154 °F

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