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How's your water? Make sure you have enough sulfate. At least 5 grams of gypsum if you're using RO water.
Quote from: erockrph on August 14, 2012, 06:36:01 pmHow's your water? Make sure you have enough sulfate. At least 5 grams of gypsum if you're using RO water.I just moved into a new place and haven't checked the water but I'm not using R/O water. What do you think about the Rye? Will there be enough flavor from it? Is it overkill with the Malt and Flaked Rye?
Quote from: rjparjay on August 14, 2012, 06:39:52 pmQuote from: erockrph on August 14, 2012, 06:36:01 pmHow's your water? Make sure you have enough sulfate. At least 5 grams of gypsum if you're using RO water.I just moved into a new place and haven't checked the water but I'm not using R/O water. What do you think about the Rye? Will there be enough flavor from it? Is it overkill with the Malt and Flaked Rye?I guess my questions "why both?". Not that you shouldn't, but you should be able to justify why every ingredient is there. Sent from my iPad using Tapatalk HD
Quote from: denny on August 14, 2012, 07:04:07 pmQuote from: rjparjay on August 14, 2012, 06:39:52 pmQuote from: erockrph on August 14, 2012, 06:36:01 pmHow's your water? Make sure you have enough sulfate. At least 5 grams of gypsum if you're using RO water.I just moved into a new place and haven't checked the water but I'm not using R/O water. What do you think about the Rye? Will there be enough flavor from it? Is it overkill with the Malt and Flaked Rye?I guess my questions "why both?". Not that you shouldn't, but you should be able to justify why every ingredient is there. Sent from my iPad using Tapatalk HDWell I'm trying to get a lot of rye flavor. I've never used flaked rye before and thought it might be a much more pronounced rye flavor with it. Do or do not, there is a lot of rye.