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Messages - euge

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7366
Extract/Partial Mash Brewing / Re: Full Boil
« on: April 05, 2010, 09:58:43 PM »
In Extract brewing I want to do a full boil  ...  5 gallons.  Do I have to make any adjustments to the amount of hops?  Timing with the Hops?     Thanks

Do you have a recipe calculator? There's always software like Promash or even some online calculators like tastybrew's http://tastybrew.com/calculators/recipe.html to ease your recipe scaling.

7367
The Pub / Re: RO water & waste
« on: April 05, 2010, 08:27:25 PM »
Kai, here's what I'm getting as of now:

CW, 253 ppm
SFT, 251 ppm
RO, 14 ppm


7368
Currently a piece of wood serves to tilt my tun towards the braid. Not an agressive tilt. Besides the Coleman Extreme has less than a cup of dead-space.  :)

Once the wort has cleared there isn't a problem with clarity or husks all the way to the end of the lauter.

Concerning what'll continue to dribble out afterwards, bound-up and seeping from the grain bed I no longer worry about. Best to plan one's volumes of wort accordingly and compensate with the sparge or mash water.

7369
General Homebrew Discussion / Re: Forgot to Sanitize my carboy!!
« on: April 05, 2010, 05:56:19 PM »
There's a good chance you'll have no problems if you cleaned it up some first. A good healthy pitch of yeast helps. Probably better if you drank up the brew fairly quickly.

If it is a strong IPA upward of greater than 6% then your chances of infection ruining the brew decreases. In my opinion.   

7370
The Pub / Re: RO water & waste
« on: April 05, 2010, 05:48:39 PM »
Oh, yeah. Never mind then. Maybe just get a big salt water aquarium? A REALLY big one? ;)

Ahah!

Another obsession!

Actually a good idea. I've been wanting to set up a big tank for Cichlids but I'm ballsy enough for a salt-water tank. Have an expert on them at work...

7371
The Pub / Re: RO water & waste
« on: April 05, 2010, 04:36:31 PM »
Thanks Kai. I will read up on the slaked lime. 

And, my dear major- the R/O waste water is all salt-water since it's source is my softened house water. Not sure if it would make a good stout...?

7372
Ingredients / Re: Mineral Analysis Reports
« on: April 04, 2010, 01:08:18 PM »
Thanks for the link. It's a good intro for sure.


7373
Ingredients / Re: Post your water report
« on: April 04, 2010, 12:54:09 PM »
San Antonio, Texas.

All-Grain brewer's here will find themselves needing to brew in the 18+ SRM range when using 100% Edwards Aquifer water.






7374
Ingredients / Re: Mineral Analysis Reports
« on: April 04, 2010, 12:32:48 PM »
Where should it's appropriate location be? Under Ingredients or All Grain Brewing?


7375
Ingredients / Re: Brewing water
« on: April 04, 2010, 12:28:33 PM »
Drank a couple of gallons of excess Brown-ale I just kegged earlier this week. For the first time I used 25% R/O water to dilute. Even though the beer was only 11 day old it was very good. I designed this beer around the mash water and the RA. There's none of the odd harshness I used to see in some of my other batches even though I'm using pretty much the same ingredients.


7376
Ingredients / Re: Mineral Analysis Reports
« on: April 04, 2010, 12:20:17 PM »
Just an idea. If you've gotten a mineral analysis report, please post the results as well as the location and date the sample was taken. This could be useful for other people in your area, so that not everyone will have to spend the $20 to get an analysis done. I think a lot of us live in an area where the water isn't served up by a municipality, or that municipality just doesn't do a good job of making available this information.

Me, I'm in Santa Clara CA, and will be sending a bottle off to get analyzed unless someone else has done it, as getting the water department to give me a detailed mineral analysis is proving a futile effort. Apparently people are more concerned with fecal coliform bacteria and arsenic than calcium, sodium or magnesium.



I've been thinking about this very subject. And it's a good idea.

Denny-

How about a water sticky that explains water, and which also allows people to post by region or state and locale? I've already done much of the legwork for myself for my situation. The info was already out there, as well as how to interpret it via John Palmer; however for the new brewer quick and ready info on this forum would help a great deal.

I suspect for many homebrewer's knowing how to deal with their water will be the missing piece of their brewing puzzle.

7377
Ingredients / Re: Mash water
« on: April 04, 2010, 12:12:26 PM »
Thank-you Kai for the spreadsheet!! ;D

I will put it to good use...

7378
All Grain Brewing / Re: Batch-Sparge and maltiness?
« on: April 04, 2010, 10:48:45 AM »
I like this too. Never thought about it but it is a built-in failsafe of sorts.

Spent last night thinking about this whole aspect of maltiness. It makes sense that it could be occurring.

I'd put forth that this is one for the blind taste test category if it already hasn't been done.

7379
Kegging and Bottling / Re: New Bottles vs Used
« on: April 03, 2010, 11:14:15 AM »
Well as a natural progression of thought concerning this thread: what should a new bottle cost per type and size?

The LHBS sells 22's for a dollar apiece :o

7380
All Grain Brewing / Re: New to using rye and oats in AG recipie
« on: April 03, 2010, 11:08:23 AM »
Don't be afraid of the rye! It can gum up a mash in higher concentrations but if one throttles back the lauter a bit usually a stuck mash can be avoided- at least with my equipment.

I feel that it's influence can be detected in lower concentrations but Denny is the expert.  :D

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