Given that, I'm back to cutting the crystal or adding carb. Maybe someone else has some other ideas. It would help to taste it of course, but that's not really an option
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I'm glad you dug it up! I thought it died too quickly anyways, and is a good topic. Aging under water - interesting idea! Course the caps tend to rust. And a doppelbock is one of those beer that does age very nicely!
When aging brews under water I always use my titanium caps
I have my momentsI know, it's counter-intuitive that the O2 will force it's way into the bottle and increase the pressure. But it does.
It is a case of gas/gas osmosis, and O2 can pass into the bottle because there is a higher percentage of O2 in the atmosphere than in the bottle, assuming the membrane is actually O2 permeable. It doesn't matter what the CO2 pressure is in the bottle, only what the relative O2 pressure is.
Damn! You sounded smart right there, You did!
Regarding the mineral content of my tap water... I'm in Seoul, South Korea and I don't read or speak Korean, so I don't know what the composition of the city water is here. I work on the military base, so I don't interact a lot with Koreans or speakers of the language. I'm sure I could find out though if I took the time to do so. What I've done in the meantime is use reverse osmosis water I buy in 2.5 gallon plastic jugs from the commissary, which to my knowledge has no mineral content. So I've been adding 2 teaspoons of Burton Salts to my mash water assuming that was enough. If I'm way off, please feel free to correct me as my knowledge of water chemistry as it relates to brewing is quite limited. Would it be wrong of me to presume I am a bit off on my mineral content for a hoppy, crisp tasting IPA? Most of my beers seem like they don't have that edge to them that I'm looking for... in fact, the beer I'm trying to clone is the Green Flash Imperial IPA which has a beautiful hoppy crispness to it.I would worry less about the salt additions, and work on drying out the beer. What is your OG/FG?
Ok, I'm probably off. I was basing it on the density of the salts, and didn't account for the shape and size of the grains which will leave a lot of air there. My bad.Yeah, it isThe salts used for water adjustment range from 1.8 - 4.5 grams per teaspoon, according to Palmer, so I doubt he used 30g. Maybe 10 - 15 g.
He's using a tablespoon which is right around 30g, but some of that will be left in the mash. Still, there should be plenty of sulfate.
They probably have it at the place I'm going to get the chicks then. Thanks guys.Sounds like a great idea - where would you buy something like that?
Around here, I get it at a farm supply place.
Yeah, farm supply. I know tractor supply carries it around here. Also, I believe Menards (home improvement) carries it.
Good to knowI recently kegged a RIS (9.8%ABV) that was oaked with 1.5 oz of Hungarian Oak cubes (medium) and the oak flavor is "smack you in your face".For how long was it oaked?
I'm sure some of that will age out but if that's an indication of what some oak will do you may want to cut back some.
Uhh...yes. That would help.
You should try some deer fencing. Cheaper than chicken wire, plastic, and super tough. Slightly lighter as well, if you're using large amounts.Sounds like a great idea - where would you buy something like that? I'll have to look at how much wire fencing I've got left from other projects, and if it's not enough I'll get some of that.