Last Activity:09-27-2014 5:28 PM
Likes Given: 15
4 Likes on 4 Posts
Posted in thread: Water adj for a White IPA on 01-27-2014 at 01:08 PM
I just brewed a white IPA. It's dryhopping now and I'll bottle it shortly: Ca: 102mg: 18Na:
5Cl: 41S04: 138SO:Cl ratio 3.4Alkalinity: 78RA: -5I wanted the SO:Cl ratio of an IPA with the
low RA of a wi...
Posted in thread: 3 yo brett saison w/ WLP670 "solera"? on 01-27-2014 at 12:49 AM
Wow! Three years. I'm posting to hear how it tastes as well.
Posted in thread: Sour Beer at Primary Secondary and Bottles on 01-26-2014 at 04:52 PM
I use nothing but plastic . 2 fermenting bucket and 4 5 gallon buckets and plastic paddles .
Never had a sour beer . I have had an infection that turned it into vinegar . That's an
Posted in thread: Sour Beer at Primary Secondary and Bottles on 01-26-2014 at 02:35 PM
I have been brewing some beer and every batch has been sour. I thought it may have been a bad
plastic bucket, so I upgraded to glass. I keep it within good temperature no around 65-69
Posted in thread: Sam Adams Noble Pils clone on 01-21-2014 at 12:57 AM
What was your dry hop technique? I was considering trying to raise temps to low 60s at the end
of lagering to dry hop. Then keg or bottle shortly after. I was even thinking about dry hopping
in the ke...
Posted in thread: Sam Adams Noble Pils clone on 01-20-2014 at 03:35 PM
While the hop aroma was there, it didn't last long. Similarly to IPAs, these need to be kept
cold and served quickly.
Posted in thread: When to add brew salts? on 01-15-2014 at 01:46 PM
It's the mash pH that you you need to get in the 5.2 to 5.6 range and the sparge pH below 6.0.
I add all my necessary salts only to the mash water at room temp. My water has very high
alkalinity and R...
Posted in thread: Spike Brewing 12.5 Gallon Conical Fermenter Giveaway! on 01-06-2014 at 06:56 PM
Posted in thread: Rebel Brewer Giveaway! on 12-15-2013 at 02:21 PM
Posted in thread: Priming Sugar calculator accurate or not?? on 11-08-2013 at 01:25 PM
You're probably right about over thinking stuff. It's still nice (for me) to know the math
behind the how and why. If you do the math, you'll see that the OP's priming calc came up with
the amount of ...