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Messages - rhcpfan4002

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Definitly give that a shot as well after I use the chalk up. Thanks for reminding me of the information on Bur'n water as well.

Thanks everyone. I'll just stir it up before I heat up my water and before the dough in.

I am starting to get into creating my own water and need to know if this is suppose to happen. When I put brewer's chalk into my water it settles to the bottom. I thought it was suppose to dissolve more into the solution. I only put in roughly 2.5 grams for five gallons. The best solution i came up with is stir it up. When that failed I went to plan B which was to stir it up again longer and faster...that also failed, is chalk suppose to settle out or stay in suspension?

All Grain Brewing / Re: Dough-In
« on: July 27, 2012, 11:04:56 AM »
O.K. Now I remember reading about this. Thanks everyone; apparently I just needed a little memory jump start. Now I can begin creating my mash schedule. Thanks for the advice on getting software. Def going to do that instead of using a spreadsheet.

All Grain Brewing / Dough-In
« on: July 26, 2012, 04:32:20 PM »
Finally making the leap to AG. Decided to make a Southern Brown Ale since that was the first recipe I created to get away from kits. I have been googling and searching for an answer to a question and I don't know if I'm using the wrong words but I can't find anything on this subject that I trust. For AG what is the proper water temp for dough-in? I am basically going to do a simple one-step Saccrification mash for my first batch, so I can learn how to use the equipment and the the like, and don't know were the dough-in temperature comes into play?

Also, has anyone else looked at an old recipe and said to themselves "what the hell was I thinking?!" while remembering how proud you were of that said recipe?

Kegging and Bottling / Kegging and Temp Changes
« on: May 15, 2012, 04:38:16 PM »
My friend received a Kolsch kit for Christmas from his brother.....but no equipment to actually make the beer. Being a good friend I said he can use mine and will help him in the process. Anyways, the beer is finished and the keg has been in my fridge for a while now taking up space and I want to move it. Right now it has been forced carbonated to 2.7 at 43F. I want to move the keg to my storage location in my apartment that can have a range of temperature from 50 to 75. Should I relieve some of the pressure and maybe set it at 5 PSI or is keeping it at 16 PSI better? I'm new to kegging and have never ran into the problem of having a keg of beer I had to store. I'm basically trying to do what he wants without ruining his first batch of beer he made and is going to share with his family. Also, I don’t know if this makes a difference but there is only 1.5 gallons in the corny.  He wanted to bottle most of it. He should be picking up everything by June 9th. I forgot to add this but I take it the the change in temperature will have an affect on the C02 in the headspace and the beer itself during storage.

General Homebrew Discussion / Re: Any suggestions for an odd problem
« on: March 06, 2012, 11:06:38 AM »
Thanks for the help. I found a dark place in my apartment that stays cool so I am going with the cellar approach with this batch. For the stout I use .88 oz per gallon of corn sugar and the brown I use 75 oz per gallon. Try tweaking those numbers a bit and see what happens.  The over carbed solution kind of makes sense since the brown has less of this problem. Also, hokerer, thanks for getting me interested in water now. I just started to understand how yeast works in a wort/beer and you throw that at me. Definitely going to look at the PH when I make a red ale this week. Does anyone know of a good site to go to on what the ph should be for specific beer styles? I found some sites that explain water, which seems more complicated than I originally thought, but nothing concrete on what the PH should be for a specific style which is what I am looking for before I brew on my day off tomorrow.

General Homebrew Discussion / Any suggestions for an odd problem
« on: March 05, 2012, 10:43:11 PM »
I have a weird problem with my stouts and southern brown ales. When I first take one out of the fridge (46 F) they taste extremely sharp and almost as crisp as a pilsner. If I remove it from the fridge and let it sit at room temperature (68ish F) for about 25 to 30 minutes it taste a lot better...and I mean a lot better. I actually kept track of the temperature and once the stout hits 55 F they taste good. Not great but good. I use water from Pittsburgh, make my beer using partial mash and I do bottle ferment; however, the bottles don't enter the fridge till after they seem fully carbonated. The only other beer I learned to make so far without a kit is a trippel and either that sharpness is being disguised or does not happen to that style of beer. Has anyone else had this problem or know how to resolve it? I would like to just have my stout or brown ale without having to decide how many I want and when they should leave the fridge to cool down after a hard day of work.

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