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Messages - mmitchem

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The Pub / Re: Why I run Windows
« on: April 01, 2013, 06:10:25 PM »
yeah it took a little bit of work. And like you said, if you are content with what you are running, then there is no real reason to change things up. Same can be said about brewing. if it ain't broke - don't go screwing with it!

The Pub / Re: Why I run Windows
« on: April 01, 2013, 05:21:36 PM »
I have figured out how to run my ProTools software and hardware on my Linux box after a few tweaks here and there. and there lies the real challenge - since Linux is developed by users, sometimes you have to build what you need. I love Mac as well, but it sits on top of UNIX so it has the good system underneath. But I have really grown to love Linux. I am a network engineer by trade so the Linux OS (Red Hat flavor primarily) is really great. Windows is ok, nothing really wrong with it, but there is so much control with Linux that it really makes it stand out for me.

Nothing like laying down a whole mess of good bluegrass down on a Linux box, am I right??? :)

The Pub / Re: Why I run Windows
« on: April 01, 2013, 04:15:52 PM »
You can run ANY windows program on Linux. It is ok to fear the unknown ;)

The Pub / Re: Why I run Windows
« on: April 01, 2013, 03:46:49 PM »
What can I say? Use Linux and most of your pc woes will evaporate.


Fedora took a little while to get used to, but I am so pleased with it now. Everything I can do in Windows can be done here. I will never look back!

All Grain Brewing / Re: build water from distilled
« on: March 28, 2013, 05:51:44 PM »
I am sure I am over simplifying this, but what I don't understand
I look at the water profile adjustment tab in Bru'n Water
Select 100% R/O water.
Set the "Desired Water Profile" as Burton
Then I am supposed to input different mineral additions to hit that profile?
I am sure someone has done this already?
So just tell me what to add to hit that profile?

Seems like you have a grasp on how to manipulate the software. Start plugging in values.

What you need to understand is that you should be targeting a certain mash pH, not mineral additions. Once you add in the grain, which will vary, it is a whole different ball of wax. Anyone can make the numbers match up, or at least somewhat closely match up, to what a city water report says.

As a starting point, plug in the grain bill and the water you are starting with. Start adding stuff to get the mash pH where you need it. Then start checking out the Sulfate to Chloride ratio to give it a round or sharp edge flavor-wise.

Isn't all that in the instructions?

All Grain Brewing / Re: build water from distilled
« on: March 28, 2013, 12:27:50 PM »
Martin's sheet is so good (I build from RO) i feel like I am brewing the best beer of my life...

+1 - The flavor of different components of my beer has really been able to shine through as a result of using Martin's calculator. The beer has never tasted better.

With that said it has definitely helped me to learn about the reactions that take place when you add the different salts to your brewing liquor or mash. I learned a lot about these reactions from reading articles on Kai's site, especially this one:


Beer Recipes / Re: Pale Ale Recipe
« on: March 27, 2013, 12:46:16 PM »
IMO, FWH is a smoother bitter. I love me some Magnum. Warrior is starting to creep up on the list as well. A clean bittering addition is the goal here to let the malt and late additions shine through. Good on ya for the big late additions too!

Beer Recipes / Re: Doppelbock recipes
« on: March 27, 2013, 12:32:23 PM »
I always dig how you keep your recipes simple Denny. Three or four malts is usually the way to go. You can batch sparge a doppelbock, no problem. Step mash and a batch sparge is my standard practice. I will say that I like just a touch of melanoidin malt in there as well, just to give it some of that good flavor.

All Grain Brewing / Re: Water Connundrum
« on: March 26, 2013, 07:49:16 PM »
My water is bad like that too. I have gone the distilled route and it has been much better ever since. still l and clean with the crap  out of the ground

Looking good man. That is a sexy beast!

General Homebrew Discussion / Re: No brained brewing rules
« on: March 25, 2013, 12:26:23 PM »
Make brewing a passion. If your significant other limits your hobby - your passion - it is time to ask yourself if they are really worth spending your life with...hahaha

All Grain Brewing / Re: Brun Water question
« on: March 21, 2013, 09:29:33 PM »
I think that both formats are great. I like to be able to have a local copy for use in my brewery. I never have to worry about loss of connection to the internet. Having an online calculator is awesome too, because sometimes I am at work and want to develop a water profile on a computer, so that is pretty cool.

I guess it really is what you prefer - a local copy or a 'cloud' copy...At the end of the day, either one will get you in the zone.

All Grain Brewing / Re: Next Step-Water
« on: March 19, 2013, 07:14:28 PM »
CaCO3 will keep your mash pH from being able to acidify enough in light beers. Since there are not any dark grains to help acidify the mash, the pH wil not get down into the desired range for those light beers.

From what I have read, it takes free hydrogen ions out of solution by forming H2O and CO2. The free hydrogen ions are what causes your pH to drop.

I think I am stating that correctly :)

Ingredients / Re: Brewing With Grits
« on: March 17, 2013, 07:03:08 PM »
I'm wondering how the butter and Tabasco will go in the beer? Skip the diacytl rest...

Toss some shrimp in there too to really make it the real deal!

Ingredients / Re: Brewing With Grits
« on: March 15, 2013, 03:40:16 PM »
Thanks for the feedback everyone. I was also thinking a cereal rest might be necessary, so glad to see I am not completely thinking out in left field ;)

I will be passing by that same place this weekend and was thinking of picking up a sack to use in something. I am a Carolina boy so I am all about using traditional, local ingredients in a beer if it makes sense. Just another way to tie my brew to my region. At any rate I will probably need to treat it like maize and use that as a percentage baseline.

Grits do not really have a distinct flavor, but it may work to impart additional sugars and possibly give some mouthfeel. But who knows. Only one way to really find out :P

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