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Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.
Quote from: denny on August 06, 2014, 11:41:39 amDamn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.Thanks Denny, think I needed that after trying to rap my head around water treatment!
Quote from: AmandaK on August 06, 2014, 11:28:01 amWhat if you do a bit of gypsum and a bit of CaCl2?If I add both but keep Sulfate and Cl in line with profile, that leaves me with 10.3ppm Ca which fits the profile (12) but is nowhere near 20-40 ppm. It's where I started until I re-read Martin's suggestion and I'm paraphrasing here, of 20 minimum for fine tasting lagers and 40 to ensure oxalate precipitationThis kind of takes me (newbie lager brewer) back to the question of which aspect is more important: Ca, sulfate, Cl, Lactic, Bicarb, etc? Like I said, I know I'm likely over thinking and should just follow "Amber Malty" which is easy to hit with my RO water, I just don't know if I will get everything I can from A Märzen with this profile.Any thoughts to help me clear my head? To paraphrase another member here and the instructor at my LHBS "Making beer is not rocket science, its much more important!"
What if you do a bit of gypsum and a bit of CaCl2?
Quote from: denny on August 06, 2014, 11:41:39 amDamn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.That's fine. I'll take it off your hands and you can try again
Quote from: denny on August 06, 2014, 11:41:39 amDamn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.Could crush some up and do the salt-on-glass-rim margaritas style. Might work?
Quote from: erockrph on August 06, 2014, 04:53:34 pmQuote from: denny on August 06, 2014, 11:41:39 amDamn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.That's fine. I'll take it off your hands and you can try again I'll let ya know if I need disposal! Actually, once I calmed down, I realized I don't "believe" in using crystal malts in an Ofest anyway.