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Messages - 69franx

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1
Yeast and Fermentation / Re: Cooling Wort
« on: Today at 04:00:54 AM »
THE 05 does not have the same O2 needs as liquid yeast due to the way it is propogated, you should be fine

2
I’m using the supporters version of Bru’n Water and I’m working on the water profile for my next brew. This will be the second batch I’ve brewed using Bru’n Water.

This will be for a Watermelon Wheat. I’ve brewed this once before using RO water and the guidelines found in the Brewing Water Chemistry by AJ deLange. The results were very good. I think it was my best brew so far. I do want to take it to the next level using Bru’n Water and my new Hach Pocket Pro+ pH meter. I also use Beersmith.

Before my questions turn towards the specifics for this particular brew, I wanted to ask some general questions regarding using Bru’n Water. So here goes:

(Forgive me if I mess some terms up – I’m not looking at Bru’n Water at the moment).

1) I’m using RO water so there’s no need to do anything with the first 2 pages of Bru’n Water, correct? (I’ve read this somewhere before).

2) After entering my grain bill I proceeded to the Water Adjustment’s tab. There I proceeded to add my additions until I achieved the desired pH and water profile. I want to use RO water for my batch sparge but Bru’n Water shows some additions in the sparge. When I change the option to “Yes” so the mineral additions are moved to the boil kettle, the amounts are added to the Mash volume and the pH changes.
a. Am I going about this correctly? (I’m concerned I’m going to mess up my mash pH)
b. Is there a way around this?

3) The last time (my first time) I used Bru’n Water for a Porter I brewed about 2 weeks ago, Bru’n was .01 off from the measured mash pH. However, my test mash was off significantly. Not sure why but regardless………… my question is:

a.How do I enter the measured pH of a test mash (or even actual mash) in Bru’n water so it can help me hit my target mash pH?
For part 2, and I am also not looking at Bru'NWater right now, I am n pretty sure that the drop down you are referring to is to add sparge additions to the mash instead.  Martin suggests this may help getting lagers in the right proportions. I have used this regularly since he added it. I have not used a "add sparge additions to the BK" button but it may be there, not sure. Hope this helps a little

3
All Grain Brewing / Re: Malt conditioning
« on: August 23, 2016, 05:06:12 PM »
Yall got me laughing out loud. My SO trues everything I try, tastes whatever I make, and hears about all the cool stuff I learn.  Luckily she does like my beer, unfazed by the rest. And she hates tasting flat gravity samples

4
Beer Recipes / Re: Heretic Evil Twin
« on: August 23, 2016, 01:33:43 PM »
I've made the "original" recipe posted at Mr.Malty.com twice and loved it. Its going into a comp next week, fingers crossed

5
The Pub / Re: On the beer trail
« on: August 21, 2016, 07:28:00 PM »
Looking tasty

6
All Grain Brewing / Re: kolsch grain bill
« on: August 19, 2016, 11:07:18 AM »
Thanks guys, sounds like what I thought. Will put it to use next spring

7
All Grain Brewing / Re: kolsch grain bill
« on: August 19, 2016, 10:27:58 AM »
Jon and/or majorvices, what mash temp do you use for your kölsch? Assuming pretty low for that crisp dry finish? Not brewing this anytime soon, but will likely be on the schedule for next spring

8
All Grain Brewing / Re: kolsch grain bill
« on: August 18, 2016, 06:38:06 PM »
Jon,  is that 23.5 all in a FWH charge like I've seen mentioned on here a lot for Kolsch?

9
General Homebrew Discussion / Re: Dedicated home-brew supply store?
« on: August 18, 2016, 06:35:28 PM »
I think that 500k estimate was just an estimate based on number of home brewers in Gen pop. Add to that equation the likelihood of each or any of the local home brewers making monthly purchases, volume of purchases by those that do come in, etc. Mainly a rough guestimate to be on the safe side. It can certainly be done with lower population numbers as long as quantity of brewers in the population is higher than normal. Just the way I remember, no quotes here, just my memory.

10
Beer Recipes / Re: Thoughts on this IPA Recipe
« on: August 18, 2016, 01:17:02 PM »
Your old eyes are better than my old eyes Denny, I did not even see that. Think my brain auto-corrected it to 2 row when I read it!

11
Beer Recipes / Re: Thoughts on this IPA Recipe
« on: August 18, 2016, 11:57:42 AM »
As a quick note, my house IPA (stolen from someone here on the forum) is 75/20/5 on 2row, Munich I, and Victory. No carapils added and have never tried adding honey. I get plenty of good foam and head retention without the carapils in this beer, and the honey might be nice. As a comparison, my recipe calls for 16oz of hops between boil (12ish) and dry hopping (4-6) though. Been very happy with it, but I like the hop profile a good deal

12
All Grain Brewing / Re: Bru'nWater Pale Ale Profile?
« on: August 18, 2016, 09:46:23 AM »
A lot here liked it but then backed off a bit on the sulfate level. My last IPA made earlier this year still used the higher level. To some it comes off as minerally, but I liked it. I may back off on the next batch just to see the difference and if I like it more that way. Really just going to have to experiment to see what you like

13
General Homebrew Discussion / Re: Considering some literature about
« on: August 18, 2016, 09:13:47 AM »
Palmer was my first, and it really made it easy to start out in the hobby. The others mentioned are all recognized as good(though I have not read Complete Joys of Homebrewing) From your other post, it seems like you started without reading and relied on the store to help. Palmer is set up as a best to read before starting, so you can understand what you are doing and why. That formula has worked well for many. I also love being on this forum, my brewing has evolved so much in the last 2.5 years from the advice I have received here. As for recipe formulation, I can follow a great recipe well, but really dont have the creativity to do well formulating my own. When I have thoughts or ideas on new recipes, I also post them here for feedback. I have almost always liked the resulting brews, especially after taking the advice and making suggested tweaks. Cant really go wrong with a good beginner book and the help here. keep asking questions

14
Yeast and Fermentation / Re: Lallemand London ESB Premium Yeast
« on: August 15, 2016, 12:09:25 PM »
Sounded great till the last paragraph speaking of 500g commercially sized pitches. Can't tell if it is saying that is the only size available or not. I would like to try it on homebrew scale though

It is also available in 11 grams  ;D: http://www.ontariobeerkegs.com/Danstar_London_ESB_Dry_Ale_Yeast_p/lallemand-london-esb.htm
Thanks, that's what I get for not following the link to read more about it

15
Racked 5 gallons of Saison onto blackberries, and am keeping the other half straight (lemon balm was pretty burned out when I went to harvest) but it is tasting great straight. Both halves sitting around 1.006/7 down from 1.052 with a blend of Napolean and 3724. Really liking the ease of use on the Imperial yeast, and will be trying other strains as I brew

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