« on: March 27, 2014, 01:07:49 PM »
Is the FWH IBUs calculated as a 20 minute addition?
Lot of IBUs there.
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Hmmm, I don't think 30 extra minutes would make that much of a difference on the first wort hops. One thing I can think of is acidifying you sparge water. This sounds a bit like a tannin issue, not a hop issue. But I could be wrong there. You didn't mention what your water source is.
I've had this problem... I should lube mine up frequently but I also slide on a #13 o-ring to drive the passive roller. When the ring breaks this is an opportune time to clean the roller. Yes it has frustrated me but it has been my own fault for not keeping the BC clean of gummy flour considering it is a precision piece of equipment.
As mentioned, adding minerals to the mash and hoping that you are mixing them in AND dissolving AND distributing those ions throughout the mash is a tall order. I'd say its very unlikely unless you are running a RIMS or HERMS and the flow will distribute the ions effectively.
Brewers are FAR better off adding minerals to the water and letting them dissolve BEFORE mixing that water with the grist.
In the case of using water that has very low alkalinity...like distilled water, the need for acidification is reduced. pH is not really a problem. But alkalinity is. Water with a pH of 9 and alkalinity of nearly zero is much better to brew with than a water with pH of 5.5 and alkalinity of 200 ppm.
I use a small syringe and pull ~0.2 mL. By the time I walk across the room it's cooled, and there's no concern over evaporation.
My avocado tree is in full bloom right now. It looks like a bumper crop this year.
I add 5-10% in every beer I make(especially German).
then I assume the first pint is a sludgy yeasty mess that you discard, just like with gelatin? and clear after that?
Not even a pint. I've crashed the beer already, so there's very little yeast. I'm just going after haze. I end up pouring off ~4 fl oz, sometimes twice.