« on: May 01, 2012, 06:44:24 AM »
Surprised Kai hasn't been on this yet!
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What a huge difference from the local water here in Jacksonville. Nanofiltration looks pretty effective.
Is nanofiltration economically feasible on the homebrewer level? on the local microbrewery level? I'd imagine the filters get clogged up pretty quickly ("blinded"). How does AB keep the process cost-effective? Is flushing/backwashing done to extend filter life?
Is nanofiltration "wasteful" like RO systems are? I've heard one gets 1 gallon of RO water per 8 gallons of regular water.
Anybody know if distilling local water is practicable? We get a lot of sunshine and warm temps here in Jacksonville, FL. Any microbreweries or homebrewers already doing this?
It is always best to measure the thing you are trying to control.
I am confused, you have 2 sensors?
...I have a couple pounds of DME, but I'm worried about the extract adding unfermentable sugar...
Sounds like a quote from someone who didn't understand how to use the tool.I test my carbonate hardness by titration on every batch, so I'm not just assuming my water report is correct.
...From what I see and taste from the National Homebrew Competition, there are far too many brewers entering beers that are not qualified to vie for the top brewing prize in the country (sorry MCAB, but you're relatively unnoticed in the brewing realm)...
In my opinion, it's critical to make an appropriate sized lactobacillus-only starter prior to wort creation. The ideal lacto environment is @100 degrees. That's nowhere near reasonable yeast fermentation temps. If you need dependable sourness, you should make a lacto-only starter of at least one liter in size for every 5 gallons you are brewing. Essentially, you are creating the sourness in advance. I keep mine wrapped with a heating pad on high for 2 days prior to brewday and I pitch the lacto warm(@110) and let the temps gradually decrease to fermentation temps and then pitch the yeast.I think this is the approach I will use the next time.
In the mean time, for your current batch, patience is the key. Find a nice warm spot and let it sour naturally.