I fired up the old computer, and I was at 0.5 gram/gallon CaCl2 on the last check pils. 35 ppm Ca target.
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When it comes to light lagers, mineralization is going to stand out far more than in the ales and dark lagers that you might more commonly taste. Even at 40 ppm Ca, the mineralization might be too high. A half gram per gallon of calcium chloride will produce approximately 40 ppm Ca, but you still might not want to take it that high in order to avoid flavor effects in the beer. Clearly, the Pilsen brewers successfully brew with less Ca. So it is possible. There are consequences to brewing with low Ca, but they can be surmounted.
Table salt could be a consideration, but it too should be at very low concentration. Its flavor contribution might be negligible then.
Hmmm, wonder how's come they forgot to list Amarillo? I've seen a report that the crop is in excellent shape so far. Maybe he soup-nazi has a hop growing relative?
Jeff Rankert suggests 0.7 grams per gallon of Calcium Chloride for both mash and sparge water.i do?
26k acres of hops in Washington!Evan more according to this.
And the liquor control board forecasts that the larger marijuana fields will only be about one acre... ya, right.
I havne't had really good luck with gelatin for some reason. I'm thinking I might use a two part fining agent like Superkleer. The stuff reacts and drops fast, might strip a little flavor but with this beer that could be a good thing. Freezing is tempting as well, I do want to get it good and cold before I send them the kegs.Some of the local places love BioFine Clear.
I figure I'll just tell him to call it "homebrew", that might get people to drink it more than calling it a cream ale.
I thought about a wheat beer, but figured this would be more universally appealing.
Mosaic is a cross of Simcoe and Nugget. I sag it is like Simcoe with much less cat pee.Simcoe is a high oil hop which means that the Simcoe aroma will tend to obliterate the Mosaic aroma unless Mosaic is also high oil. If Mosaic isn't a high oil hop, the amount of Mosaic relative to Simcoe should be increased in the dry hop and possibly for 0 minute too.
Mosaic is just as oily as Simcoe, if not more so. It's like a super Simcoe with some extra fruitiness. It's a lot like crack, actually. *twitches* Pardon me while I go pour a brew...
Keep it cool in the 60s. The diacetyl will be 100% gone in the next week or two.Popcorn has only a little corn flavor, buttered popcorn has the diacetyl flavor you are getting.