- Posts 11
Last Activity:05-25-2013 6:43 AM
2 Likes on 1 Posts
Posted in thread: Wounded Knee IPA on 04-27-2013 at 09:33 PM
I bottled this on 3-24 and just had my first taste. A really awesome beer that I plan on
submitting to local homebrew competition. The single package of S-05 worked perfectly and the
hop profile bitte...
Posted in thread: time to play the "can you name this style by the pictures" game. on 04-25-2013 at 03:43 PM
Posted in thread: A Brewing Water Chemistry Primer on 04-23-2013 at 08:19 PM
Just completed batch #60 since my enlightenment (read that, discovering this forum and this
thread!). The numbers are dialing in very nicely. The Strong Blond had a mash pH, pre-boil pH,
post-boil pH ...
Posted in thread: Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall) on 03-22-2013 at 02:31 AM
I brewed this an fermentation was done after 9 days so I kegged it and force carbed it. Tried
it last night after being in the keg for a few days to carb up. My first sip was kind of bland
but then I ...
Posted in thread: Wounded Knee IPA on 03-03-2013 at 06:18 PM
I just brewed a batch if this using a new propane burner and boil kettle. Ended up with less
wort in primary (boil off more than expected) than I planned so overshot OG by a bit. OG was
1.063 and all ...
Posted in thread: Bee Cave Brewery Haus Pale Ale on 02-26-2013 at 12:31 AM
What style would this be under in Beersmith? Belgian Pale Ale? Sorry still new to using
Beersmith.Considering the use of Safale-05 and cascade hops, I would say category 10a American
Posted in thread: Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall) on 02-12-2013 at 06:33 PM
I found this recipe in my search for a simple brew to isolate an off flavor. I made this
following the original recipe along with using Yoopers instructions in brewing chemistry
primer. That is I used...
Posted in thread: A Brewing Water Chemistry Primer on 02-11-2013 at 01:02 AM
Did they indicate if they do regular testing and did they share any actual current numbers?Its
been 6 months since I spoke with the water co. Specific to PH impact, he gave me ion ranges and
Posted in thread: A Brewing Water Chemistry Primer on 02-10-2013 at 10:00 PM
Have you considered the amount of bicarbonate you have in your (tap) sparge water and its
affect on sparge pH? You might have been extracting tannins before you switched to using
distilled water for s...
Posted in thread: A Brewing Water Chemistry Primer on 02-10-2013 at 09:05 PM
YooperJust want to say thanks for the simple instructions. I've been trying to isolate cause of
off flavor in my beers. So I went simple, used your instructions using distilled water and with