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Messages - el_capitan

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46
All Grain Brewing / Re: Bru'nWater Pale Ale Profile?
« on: August 18, 2016, 03:11:06 PM »
Also, is there a way to enter a custom profile into Bru'nWater?  I'd like to add McDole's profile for future reference. 

47
All Grain Brewing / Re: Bru'nWater Pale Ale Profile?
« on: August 18, 2016, 03:02:02 PM »
One other thing I'd suggest is using MgSO4 for at least part of your sulfate to keep the Ca from getting too high.

I don't have any MgSO4.  Right now I'm looking at a Ca level of 130 ppm. 

I used the search feature and see that this has already been well-covered (of course).  It looks like I need to monkey with my sparge additions based on boiloff.  I expect to lose about 1.3 gallons during the boil, so I guess I need to reconfigure the sparge additions to account for that loss. 

I also see lots of comments from people who are dialing back the sulfate to around 200.  I'm planning to bitter with Magnum, which is a fairly mellow bitterness, so maybe I should go for the full 300 ppm to amp it up a bit. 

Finally, Martin said in one post
I wouldn't go as high as 100 ppm for BOTH chloride and sulfate.  In an IPA, 100 ppm sulfate is a good starting point.  But adding 100 ppm chloride with that is inviting an antagonistic flavor impact.  I like to keep chloride in the 50 ppm range when I'm boosting sulfate above 100 ppm.
 

Again, I'm looking at 130 ppm Ca and 300 ppm SO4, which is slightly under the target of 140 ppm Ca in the Pale Ale profile.  So I'm getting some conflicting info here. 

I'm not stuck on using this particular profile, so if anybody wants to suggest something else I'm game.  I'm going to check out Tasty McDole's profile and see how that looks too.  Thanks for all the input so far.

48
All Grain Brewing / Bru'nWater Pale Ale Profile?
« on: August 18, 2016, 09:43:52 AM »
I'm going to brew up an homage to Surly's "Todd the Axeman" tomorrow, and I'm doing the water calculations today.  I was thinking about using the Pale Ale profile in Bru'nWater.  Does anyone have experience using this profile?  I can get really close to the intended targets, but I've never amped up the calcium and sulfate levels that much before. 

I can't seem to upload a screenshot of my file, so I'll include the ion targets here:

Ca:  140
Mg:  18
Na:  25
SO4: 300
Cl:  55
Bicarb:  110

I purposely did not hit the intended Bicarb target because I wanted to keep my mash pH down around 5.3 for a crisp, light beer.  Other than that I'm darn close or right on to the intended targets.  I'm using RO water and adding salts.  Any input from those who have used this profile would be great.  Thanks!


49
All Grain Brewing / Re: Where to Buy Malt from Montana?
« on: August 18, 2016, 09:28:00 AM »
A lot of Rahr barley is grown in MT as well - I've seen the fields! 

50
The Pub / Re: Brewery upgrade
« on: January 17, 2016, 11:40:38 PM »
Looks like it has a catwalk.   ;)

Nice - I remember.

The catwalk reference made me chuckle too.   ;D  I guess the brewing monkey didn't make the photo.

51
The Pub / Re: NB Forum
« on: January 10, 2016, 07:54:44 PM »
I just popped in there for the first time in a long while.  It looks terrible.  I think that site has been slowly dying since they killed the Brewhaha back in the day.  To me, it seemed like that move precipitated a big shift in the demographics from experienced, skilled brewers to relative noobs.  I find much more useful info over here.  My time on the brewing forums has majorly decreased in the past few years, but this is the place I come to when I want to learn something useful and push my brewing to the next level. 

For instance, the water knowledge on this site has been hugely helpful.  What a great community we have here, eh?  Cheers, amigos.

52
All Grain Brewing / Re: Water Profile for a Schwarzbier?
« on: August 16, 2015, 10:32:09 PM »
FWIW, I'm really enjoying the supporter's version of Bru'n Water.  I also revisited the online Water Knowledge page, and was pleased to find a lot of info that I wasn't aware of.  I applaud Martin for presenting in-depth water chemistry knowledge at a level that any brewer can understand.  It's much appreciated! 

Tomorrow I'll be brewing both a Schwarzbier and an Oktoberfest.  These are probably my last two brews of summer vacation, then it's back to the grind for another 9 months.  It's funny - even though I have summers off as a teacher, I always get so busy that inevitably I run out of beer by August.  One of these years I'll get my act together and keep the pipeline full.  In the interim, there's always the whiskey ginger.  Cheers!

53
All Grain Brewing / Re: Water Profile for a Schwarzbier?
« on: August 06, 2015, 10:22:43 AM »
Thanks for the feedback, Martin!  Sounds to me like the supporter's version is well worth it.  I know I've gotten a ton of help from the free version, and it's been instrumental in advancing my knowledge of water chemistry.  Consider me your newest supporter. 

54
All Grain Brewing / Re: Water Profile for a Schwarzbier?
« on: August 05, 2015, 10:37:44 PM »
Ok, I take it all back.  I forgot to select the appropriate grain type on the mash acidification tab, so everything was set as base malt.  Once I got that fixed, things quickly became easier. 

Never mind! 

55
All Grain Brewing / Water Profile for a Schwarzbier?
« on: August 05, 2015, 07:55:54 PM »
I'm preparing to brew the "Doing it in the Dark" Schwarzbier recipe from BCS. I'm using Bru'nWater for water adjustments and starting from RO.  I'm using the "brown malty" profile but skewing the numbers toward the "brown balanced" profile, shooting for somewhere in between.  My problem is that I'm having a hard time raising the pH to an acceptable level.  I can get the pH to 5.3 by adding plenty of chalk and baking soda, but the problem then is that my sodium level is way up at 44.4.  I do plan to dissolve the chalk under CO2 gas ahead of time.

So, first question - is that sodium level too high, or should I just go with it?

Otherwise, should I leave the dark grains out of the main mash, and just use them to cap the mash before the sparge?  I guess I'd be losing some gravity points by doing it that way. 

This recipe calls for chocolate malt, Carafa II, and roasted barley.  I'm kind of at a loss here, but thankfully the brewday is about a week out and I have a whole community of pros at my fingertips here.  Help a brother out!  Thanks.

56
The Pub / Brand new beer style...
« on: April 21, 2015, 04:20:55 PM »
I just poured half a slightly undercarbed IPA, so I topped it up with a nice black IPA.  I think I just invented Brown IPA. 

Paint the Town Brown! 

57
General Homebrew Discussion / Re: One happy dad
« on: March 17, 2015, 07:20:41 PM »
That's so cool.  I think it's great for kids to see beer as a hobby and intellectual pursuit, rather than an avenue to drunkenness. 

Here are a couple of my proud moments:




When I used to get home from work, Noah would say, "Cheh, brr!  Cheh brrr!"  (Check the beer).  One time he even mumbled it in his sleep!  What a riot.  But it's super cool to see that your kids tune in to what's important to you and want to be a part of it. 



Now these guys are 5 and 7 years old and growing like weeds.  Time flies, man.  Treasure these days.  We have one more on the way in June, and I can't wait to meet this new little person!   8)


58
All Grain Brewing / Re: What was I thinking?
« on: March 13, 2015, 05:21:32 PM »
I can recommend the Gratzer/Grodziskie for sure.  I brewed one back in the fall and it was really great.  The smoke character was subtle but definitely a component.  The smoke did fade with time though, so plan to drink this one fresh.  A really nice beer with a unique character.  Go for it!

59
All Grain Brewing / Re: Grains Before Water (Mash question)
« on: March 13, 2015, 05:20:04 PM »
I'm with Denny and Dan here. If you use your strike to pre-heast the tun, are you temping the tun before adding grains? Assuming that it is the temp of your strike water, etc. The one time I tried to pre-heat, I way over shot my intended temp, even though I thought I had accounted for everything properly. I just know where the tun is, and temp strike water to get where I need to be

I actually plan to overshoot my mash temp.  Then I add ice cubes to drop the temp.  For me, each ice cube from the fridge dispenser drops the temp by about 0.2 degrees.  I would rather mash in high and drop the temp right to my target than try to monkey around with boiling water additions.  Works for me - give it a shot!  A jar of ice is a standard component of my brewday.  :)

60
The Pub / Re: New toy
« on: March 08, 2015, 06:11:25 PM »
I saw something (maybe on the old Brewhaha?) where somebody had converted their RV faucet to dispense beer. 

Check out this link - looks pretty sweet. 

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