« on: August 20, 2013, 08:19:23 AM »
I don't know what will happen. I think you should just do it. It's mixed fermentation. if 'regular' brewing is 50% science and 50% art sour brewing is 50% science and 80% art
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On the other hand.... I also have a theory that too great of an efficiency can adversely affect malt flavor.
Interesting! I see there may be a practical and reason to limit high efficiency. Other than using more grain (and spending some more $$), is there a similar argument on the low end? For example, if you are not at XX% efficiency, you don't develop a certain flavor or head retention characteristic?
I know that this is a YMMV-thing, but is a range of 70% - 80% considered normal efficiency?
Do you double crush supporters add rice hulls? Or do you think my mesh screen in my round mash tun should be fine to create a grain bed?
Glad to hear that.
I may not dry hop ... already has 7 oz hops in a 5 gallon batch.
I would definitely say it is Butterty-popcorn! I actually left a sample on the counter, came back from work and the aroma/taste was almost gone. I'm not sure the science behind that, but it gives me hope that this thing actually taste pretty good... Thanks for the input I will keep it in the chamber for a bit longer..
No don't add any acid malt - it'll lower your pH more. What profile are you using ? 5.2 is low for that style (and most others). Since you are using RO I would use the software to add baking soda to get your pH up to 5.3 or 5.4. That'll put you at a more desireable pH.
I am pretty sure I was using the Pale Ale profile, but I am not sure because I downloaded it on a different computer. I guess I am a little surprised that I would be too low on the pH with this recipe. I was under the impression that it was very difficult to get too low without having a higher proportion of roasted malts. Is this not accurate?+1 to all of what Mort said. Bru'nWater takes the guesswork out.
So after leaving tab 1 and 2 blank in BrunWater (because I am using RO), and entering in my additions of gypsum and calcium chloride in tab 3 (Water Adjustment), and inputting my recipe in Mash Acidification it gives an estimated pH of 5.2. So does that mean I should leave it be at that point? No need to add the acidulated malt right?
sounds right. Just to check did you set the dilution % to 100 and the dilution water to RO?
Yes I did add that part in, I should have mentioned that originally.