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Messages - Greg A.

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Ingredients / Re: Brewing water adjustment - Chicago water
« on: May 11, 2012, 08:51:00 PM »
Looks pretty good. I like my saison with a higher sulfate level to accentuate the dryness and bitterness, but nothing too far off of what you have. I brew with my brother-in-law in Chicago quite a bit, and the water works well. My only additional advice would be to add half a campden tablet to every 10 gallons of water to get rid of chlorine/chloramine. I can smell chlorine in the water at certain times if the year. You don't want that in your beer.

Thanks for the response.  When you brew with your brother-in-law, do you or he make any water adjustments or is the water just good enough for your brews?
I run my water through a charcoal filter.  I know there are studies and debates about how much (if any) chloramine is removed by doing so, but my water seems to be very good after doing this and I haven't had any off flavors that i can attribute to the chloramine.

Ingredients / Re: Brewing water adjustment - Chicago water
« on: May 11, 2012, 08:50:08 PM »
Hi Garndt,

If I were you, I would not worry about the water at all.  I also live in Chicago and asked at the local homebrew store about making adjustments to the water chemistry and the guy helping me asked if the "water was good enough for Goose Island, why did I think it was not good enough for me". 

I have noticed that a change in fermentation temp can make a huge difference in the finished product.  If you want to start adding more controls to your process I would start there and get the most bang for your buck as they say.

Do they not adjust the water with mineral/salt additions? I know we're all starting from the same base water, but figured some breweries in the Chicago area would still make adjustments other than removing chlorine/chloramine.

Ingredients / Brewing water adjustment - Chicago water
« on: May 11, 2012, 07:36:28 PM »
So I've only done about 6 batches.  Most of which are mediocre, except for one that scored 39/50 at a local contest.  I like worrying about the small things so the moment I started reading about water chemistry, I was hooked.  However, I keep talking myself into and out of doing it and just not sure if I should even be worrying about it or if it doesn't hurt to do it as long as you calculate it correctly.  I live in Chicago and our water is a midrange type water, although I wish the calcium was over 50 (currently 37.2) and the chloride to sulfate ratio was more on the balanced side (currently .66).  I have adjusted numbers in EZ Water, Bru'n Water, Beer Smith, and Palmer's spreadsheet and the calculations I'm making all are in the same general vicinity.  The adjustments I made are below (copy from EZ Water) and wondered if anyone else has input on it or if someone  from Chicago can make a recommendation about adjusting the water.

I'm trying to build a profile for a Saison (SRM 5.1) using Pilsner, munich, wheat, and cara 45.  I plan on using some lactic acid to lower the mash and sparge pH.  Recommendations?  Should I not even be worrying about this right now?  I do have temperature control and I think sanitization down so I would not be neglecting those things.

Starting Water (ppm):         
Ca:   37.8      
Mg:   13.6      
Na:   10.1      
Cl:   20      
SO4:   29.9      
CaCO3:   108      
Mash / Sparge Vol (gal):   2.64   /   2.93
RO or distilled %:   0%   /   0%
Total Grain (lb):   6.2      
Adjustments (grams) Mash / Boil Kettle:         
CaSO4:   1.1   /   1.220833333
CaCl2:   1   /   1.109848485
MgSO4:   0   /   0
NaHCO3:   0   /   0
CaCO3:   0   /   0
Lactic Acid (ml):   0.8      
Sauermalz (oz):   0      
Mash Water / Total water (ppm):         
Ca:   90   /   90
Mg:   14   /   14
Na:   10   /   10
Cl:   68   /   68
SO4:   91   /   91
Cl to SO4 Ratio:   0.75   /   0.75
Alkalinity (CaCO3):   14      
RA:   -58      
Estimated pH:   5.65      
(room temp)         

I would like to hear about your adventures with this.  I purchased an arduino kit at the same time I purchased my first beer kit last September with intentions of using it for brewing but have yet to do anything.  Good luck.

Beer Recipes / Re: adventinus
« on: April 18, 2012, 08:33:29 PM »
The SRM color value in the recipe is incorrect (at least in the online edition) in case you decide to brew the recipe.  The EBC value is correct though.

If you do decide brewing it, let me know how it turns out!  Adventinus is definitely my favorite beer and I have not tried brewing a clone yet.

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