Last Activity:09-15-2015 3:41 AM
Likes Given: 10
49 Likes on 39 Posts
Posted in thread: Growing Arizona Hops - Questions on 06-04-2015 at 06:35 PM
You can tell when they are ready to harvest by doing a dry-matter test. With an accurate scale,
weigh several freshly picked cones. Then let them dry out for about 24 hours and weigh them
again. The d...
Posted in thread: could someone explain this water report? on 05-01-2015 at 07:24 PM
You like the taste of sea salt in beer but it doesn't taste salty. Obviously one is inclined to
ask "If it doesn't taste salty what does it taste like?"To me it adds a "roundness" of taste.
Posted in thread: could someone explain this water report? on 04-30-2015 at 04:14 PM
True all that. My reply was incorrect. I should have mentioned I use a ceramic filter to remove
iron. I happen to like the flavor of sea salt in the beer. I don't put it in the mash, and the
Posted in thread: could someone explain this water report? on 04-29-2015 at 04:01 PM
Why?The filter will pull out the chlorine and iron, the sea salt will add roundness of flavor
without making the water taste salty.
Posted in thread: could someone explain this water report? on 04-28-2015 at 03:28 PM
Personally, I would run it through an activated carbon filter, and add about 4 grams of gray
sea salt per 20 liters of water. It should be fine.
Posted in thread: EdWort's Apfelwein : Couple of Questions on 04-27-2015 at 09:11 PM
I have an apfelwein made from unfiltered juice last fall. I tried to clarify with KC, and while
some whitish sediment did fall out, the liquid is still quite cloudy. About the top 2 inches
Posted in thread: New Years Resolution - win HB comp on 01-09-2014 at 07:00 PM
Good advice here. My resolution is just to enter some comps so I'm in the same boat. I just
started reading Brewing Better Beer and it's got some really good things to think about and
apply, I'm not e...
Posted in thread: "Isomerization" in Hops??? on 01-07-2014 at 03:35 AM
It's the isomerization that creates the bitterness-- converting one isomer of a hop acid into
another. For a given amount of hop acids in the boil, the percentage that get isomerized is
Posted in thread: Calculate OG from ABV and Attenuation? on 01-07-2014 at 03:20 AM
No, what I did was put 25 grams of sugar in a glass measuring cup and topped it up to the 250
ml mark with water. Then I weighed the container and took the specific gravity of the solution.
Now since ...
Posted in thread: Calculate OG from ABV and Attenuation? on 01-05-2014 at 01:14 AM
A miracleIt is and it is but the 'points per pound' mentality is so engrained in home brewing
that I don't think anything will ever get them to change. I guess I have my work cut out for me