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Messages - dee

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61
All Grain Brewing / Re: Astringency in dark beers
« on: February 04, 2010, 04:33:29 PM »
I understand what you're saying.  To me it is a drying sensation that I would associate with coffee.  I may try mashing higher or going with a little more crystal and see what I taste.  Maybe its just me trying to second guess my adjustments.  Nobody else seems to taste anything unusual.  Most of my beers have turned out exceptionally dry and well attenuated lately so maybe that's it.   

62
All Grain Brewing / Astringency in dark beers
« on: February 04, 2010, 09:04:55 AM »
I've been getting some astringency in my darker beers lately.  It's not overwhelming and maybe it's in my head since I've been tweaking my brewing water.  I've had my water tested and I have soft water(Ca 12, Mg 2, Na 7, Cl 9, S04 5, CaCO3 26).  I make great 3-14SRM beers with very small additons but I'm not as pleased with my 25+SRM beers.  I've used several different water spreadsheets and shoot for the midrange of RA for the given color.  I add chalk and baking soda to my mash for these dark beers with a bias toward chalk but still taste some astringency.  My ph checks with strips indicate that I'm in the correct mash ph range so what else could I be doing?  Is it just me?  Is it the roasted and chocolate malts that I tasting in these dark beers?  Could the grain be too old?  None of my friends seem to taste it but I'm not sure they are sophisticated enough to know.  Should I aim for the high end with my mash additions.  My beers seem to come out a little darker than Beersmith calculates but I edit the SRM values to match what my grain bags say they are in each recipe.  I batch sparge and do a mashout with 190df water and usually end up 168-170df after adding all of my sparge water.  I'm considering going 5 degrees lower or just warm water sparging just to make sure I'm not getting tannins.  Thoughts?    

63
Ingredients / What's the difference between melanoiden and aromatic malt?
« on: January 26, 2010, 02:34:38 PM »
I'm curous because I see them being used as substitutes in some recipes.

64
All Grain Brewing / Re: Using water spreadsheets
« on: January 23, 2010, 11:04:36 AM »
I already posted this in another thread but will post it here again:

There is nice video how to use ezWaterCalculator:
http://www.homebrewtalk.com/f128/water-modification-videos-ths-spreadsheet-144461/
You can get it from here.
http://www.ezwatercalculator.com/

I also tried Palmer's spreadsheet but I think that ezWaterCalculator is simpler.
Never tried Kai's spreadsheet.
I just downloaded the ezWaterCalculator and agree that it is very easy to use and probably easier for someone new to water adjustments.  Palmer's spreadsheet is a little intimidating and it took me a while to understand what I was looking for.  I didn't understand the relationship between additional alkalinity needed, additional alkalinity contributed and resulting mash RA.

65
General Homebrew Discussion / Post mash water adjustments
« on: December 24, 2009, 10:27:32 AM »
I use Palmer's spreadsheet to calculate mash water chemistry but I'm looking to improve my beer further.  I have very soft water and have been adding gypsum (2-3 grams) to the boil on my hoppy beers.   What guidelines or tips can you give me for other boil additions?  What effects do calcium chloride, baking soda and chalk have when added to the boil?  Can you add any of these in the keg and achieve the desired results?       

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