« on: February 18, 2013, 03:11:50 PM »
You can rinse with very hot non-chlorinated water and then hit it with some whisky to replace the lost whisky character then add more beer. that's what I did.
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I use a 50/50 blend, mostly because spring water is cheaper.
Does your tap water taste good? If so, just run it through a Brita filter. It gets to be a PITA to buy 10 gallons of water before every brew!
My tap water tastes pretty bad. I can usually find the natural spring water for $1/gal and the distilled for about that or $1.50/gal. I usually only buy 6-7 gal per batch, but yeah, it just adds onto the already not so cheap brewing expense.
That makes sense about the temperature. It's at a pretty constant 68°F in there though... and with the fermentation slowing down I would think the temp would drop slightly, if anything. Are there other things that would cause the CO² to come out of suspension?
I appreciate the help though guys, thank you. I guess the only way to be sure is to get the ol' beer thief out and take a reading. I was just hoping to avoid that. Call me greedy but I wanted as much finished beer to bottle as possible :-P I think I'll adjust my recipes to allow for a 6 gallon batch and then I don't have to worry about those losses ;-)
Thanks again, ya'all!
With my (failed) doppelbock, it's similar to a chalky texture. So I suppose it could be astringency.
Denny's the king of all batch sparging...that's how.
He uses hippie power during the mash man.
It's this special little dance I do....but it only works when the moon is in Feces.....
i understand how strange it is, but absolutely no softener, filter or anything. my well is very deep, about 375ft. my well system comprises a submersible well pump and pressure tank inside the house..thats it.
so live about 30 miles southeast of cleveland in suburbs - chagrin falls ohio 44023.
so when you use bottled water, whats the PH of it (does it matter?)- or do you not make any adjustments for PH when using bottled water. my grist for this pilsner is calculated at about 1pt of acidity if recall correctly.
sorry if this sounds stupid, but is RO water the same as bottled water?
using Ro water, im still adding 3.3gr of gypsum, 2.6gr cal chloride, and 1.3ml lactic acid - result is 5.3PH, and brings everything in target range for this beer profile (according to bru'n water yellow balanced)
As for the water, do you have an analysis of your tap water or do you plan to build it from RO? And have you downloaded Bru'n Water?
I recently got my water analysis back from Ward Labs. I have not yet downloaded Bru'n Water. I usually just add a Campden Tablet and a teaspoon of Gypsum simply because my Calcium is a bit low.
Where can get Bru'n Water?
I've been very concerned about my level of pre-fermentation aeration. I feel it is lacking.
Does anybody know of any good / affordable aeration systems or aquarium pumps or something else.