Last Activity:04-11-2015 7:20 PM
Likes Given: 6
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Posted in thread: Private Well Water Results on 04-12-2015 at 12:17 AM
Not that much to know here as this is essentially pure water from the brewer's POV. Most beers
do want some mineral content and will need some form of acid to get mash pH into proper range.
Note that ...
Posted in thread: Private Well Water Results on 04-10-2015 at 11:49 PM
I just purchased a house that is on a private well. I have never had a well before, so it is
all new to me. Below are the results I got from a sample I sent to Ward Laboratories. This is
Posted in thread: The HomeBrewTalk 2015 Big Giveaway! on 04-10-2015 at 02:18 PM
Put me in.
Posted in thread: WLP655 Belgian Sour Mix (80-85 degrees) on 02-08-2015 at 12:49 PM
I fermented it at 80 degrees F and it was really active for about a week, but it didn't blow
off any more than others have. It calmed down after the first week and continued to bubble for
Posted in thread: Alcohol By Volume? on 02-03-2015 at 04:31 PM
Lots of activity since I asked this question. Checking the sugar after I added the fruit is
probably what I should have done. This is actually a Sour experiment and the fruit I added was
15oz of yello...
Posted in thread: Spike Brewing 20 Gallon Sight Glass Kettle Giveaway! on 02-03-2015 at 04:11 PM
I am in.
Posted in thread: Alcohol By Volume? on 01-31-2015 at 10:58 PM
How do you figure your ABV when you add fruit into the secondary? OG was 1.068 and FG was 1.009
so I know I have at least 7.74%, but if the added sugar in the fruit ferments then there is no
way to co...
Posted in thread: BrewHardware.com RIMS hardware Kit and more Giveaway! on 01-07-2015 at 03:00 PM
Posted in thread: WLP655 Belgian Sour Mix (80-85 degrees) on 01-04-2015 at 01:30 PM
I didn't get a chance to brew yesterday, so I have more time to see if anyone has fermented at
the recommended temp. Don't get me wrong I appreciate and respect all the responses I have
received, but ...
Posted in thread: WLP655 Belgian Sour Mix (80-85 degrees) on 01-02-2015 at 07:10 PM
I appreciate all the advice, but I am surprised that no one has ever followed White Labs
suggestion of fermentation temp 80 to 85 degrees. If someone has please respond? I would like
to know what the ...