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Messages - brewmasternpb

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All Grain Brewing / Re: Mash temp calculation
« on: June 05, 2013, 05:41:44 AM »
I do think that some of your ranges are extreme on both sides.  145 would be too low... and 160 is too high.  147 to 158 would be a tad safer.

Ingredients / Water Calculator
« on: June 05, 2013, 05:32:23 AM »
Hey guys,
I'm using the water calculator on Brewer's friend, and have really learned a lot whilst tinkering around.
I have one question that is puzzling me:  If I check the box that says "Salts added to Mash only", I need to use nearly 3 times as much salts than if I don't check that box (If I were to salt my sparge water).  The reason why I'm asking is that I want my salts to go into the mash, as I don't want to raise the PH of my sparge water... but it seems counter-intuitive to triple the amount of salts if I just salt the Mash.  I'm hoping that one of the water guys sees this post...

General Homebrew Discussion / Re: Who's going to NHC?
« on: June 01, 2013, 05:56:51 AM »
This will be my first NHC.  I will be escaping the stress of moving.  We close on the old house on the 24th, the new one on the 25th, and arrive in Philly on the 26th!

Classifieds / Re: Full Conference w/ Banquet
« on: May 24, 2013, 04:33:41 AM »
That was quick!

Yeast and Fermentation / Re: When is a Wit not a Wit?
« on: May 22, 2013, 05:35:12 AM »
Honestly, I may go without the spices, so as to separate it from a wit...

Yeast and Fermentation / Re: When is a Wit not a Wit?
« on: May 22, 2013, 04:21:29 AM »
re you trying to make a beer that tastes like a wit?  Have you considered making another Belgian style that might be more appropriate for the yeast?

Yes, which was how I got started with this post anyway.  I originally just wanted to to do a summer beer with wheat and oats.  When I created the recipe, it looked an awful lot like a wit, so I went from there.  The next beers I do with this yeast will be a Belgian Blonde, a dubbel and a Trippel.  Since those were to be to style, I'm ok with this one being out of style.

Yeast and Fermentation / Re: When is a Wit not a Wit?
« on: May 21, 2013, 05:31:40 AM »
Good call. I've been brewing a long time, but have never used any "normal" Belgian strains... I've used the Wit, Saison, American Farmhouse blend and the Unibroue strain, so I will probably start with 550.

General Homebrew Discussion / Re: My Water Report
« on: May 21, 2013, 05:21:58 AM »
I should specify... the sulfate to chloride ratio makes it good for hoppy beers.

General Homebrew Discussion / Re: My Water Report
« on: May 21, 2013, 05:17:39 AM »
0 Chloride?  It looks to me like you can brew great light colored beers, but you're going to have to do some additions to do anything dark or Malty.  Am I wrong?

Yeast and Fermentation / When is a Wit not a Wit?
« on: May 21, 2013, 05:11:51 AM »
Hey gang,
I want to make a beer that, for all intents and purposes, comes from a wit recipe but uses a slightly different yeast.  I want to use either WLP550 (Belgian ale) or WLP575 (Belgian Ale Blend) and not the usual Wit yeast.  I know that, by foregoing the Wit yeast(s), I am not going to get a beer that is exactly a wit.  I'm ok with this, as I probably won't enter it into a competition, I just don't want to make something awful. 
I usually think that you can combine any wort with any yeast, as long as fermentation, temperature and sanitation are good, and you'll have drinkable beer.  However, I have heard that Wits need that yeast to be good, because of the unmalted wheat.... I've settled that though, and am not using unmalted wheat.  I amusing Pilsner malt, white wheat and Oats (golden naked and flaked).
The reason I don't want to use the wit yeast is because I reuse yeast, and I want to do other styles later on, and the Wit yeast isn't great for the styles I want to do.
Any experience here, or knowledge related to the above mentioned yeast strains will be greatly appreciated.

The Pub / Re: NTSB Recommends 0.05% BAC Limit
« on: May 15, 2013, 04:23:39 AM »
As I get older, I focus more on responsibility when I am out.  I went out for my best friend's bachelor party last weekend.  Due to circumstances, I had to drive home at the end of the night. Because of this, I was really excited to see Avery's 3point5 on tap at the Falling Rock in Denver.  A low alcohol session beer like that made it easier to have 3 beers over the course of the entire evening (5 hours).  Of course, I did also take the train most of the way home.  But  I would like to see more places have session beers on tap because of  this.

Have you hit your gravity before, when dealing with that high of a gravity?  You may have to sparge with more water and boil longer.  The higher the target gravity, the lower the efficiency.

Please don't misunderstand, I'm definitely not crying about negative feedback.  I've entered a lot of competitions and have scored as low as a 14!  Negative comments don't bother me at all (if they did, I wouldn't enter comps), I was just getting opinions regarding comments that are not helpful.  Tom, I do appreciate your offer, and I might take you up on it.

General Homebrew Discussion / Re: Finding the right place....
« on: May 03, 2013, 03:36:04 AM »
Yep, I misunderstood.  I was thinking about primary fermentation.

General Homebrew Discussion / Re: Finding the right place....
« on: May 02, 2013, 04:59:58 AM »
But you're talking about ambient temperature, not the temperature of the fermenting beer, correct?  Since yeast generate their own heat, and you're probably using a s#!%-ton of hops, I would go with the 60 degree spot.  I know you're already done, but who cares if it takes a week or two longer to finish?  Unless I'm mistaken, you were looking for a place to start fermentation, so if that stage takes a little longer, you will still dry-hop for the same amount of time, so don't have to worry about age affecting your hop character.  If you're using the California or American ale yeast, it's pretty versatile and will just make a cleaner beer at a lower temperature.  Just my 2 cents...

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