Last Activity:05-26-2014 11:07 AM
Likes Given: 5
10 Likes on 10 Posts
Posted in thread: Water adjustment strategy on commercial system. on 03-14-2014 at 01:54 AM
Do you also use your HLT water for cleaning? If so, I don't know if I would take the time and
expense to add acid and minerals to water that would be more effective cleaning if you just
left it as-is....
Posted in thread: Help with my water. on 03-13-2014 at 12:14 AM
I suppose you want to be sure that you get a chance to brew a second batch, huh?Alkalinity
would be reduced by half, yes. If you dilute 50/50 (or more), you may want to add back some
calcium chloride ...
Posted in thread: Help with my water. on 03-13-2014 at 12:02 AM
You could use lactic acid to bring your pH down on lighter beers or dilute with DI water (which
reduces all your ion counts proportionately).Honestly, though, for your first beer? Maybe
Posted in thread: Using Bru'n Water to determine how to modify home water - help? on 03-12-2014 at 11:54 PM
Caveat: I haven't plugged your numbers into the spreadsheet myself, so this is off the cuff.I
would omit the chalk. You probably don't need the calcium, and you may only need the additional
Posted in thread: Nottingham Poll on 01-29-2014 at 08:35 PM
So...is there a temperature at which folks get English character from Nottingham without
getting any odd tartness? I recently pitched Notty at 62F, warmed to 65 over the first 24-36
hours, and then to...
Posted in thread: Maximizing use of my sole fermentation chamber? on 01-26-2014 at 04:09 PM
Fermentation control is most critical in the first 48 hours, and then to a lesser extent to
ensure full attenuation and clean up of diacetyl, etc. I don't think your beer will suffer much
-- if at all...
Posted in thread: Vanilla Coffee Bean Blonde on 01-25-2014 at 09:53 PM
Since you are in Michigan, I have to ask: have you had OddSide's Bean Flicker? Reading your
recipe reminded me of that beer...
Posted in thread: Need help fast!!! on 01-25-2014 at 01:12 AM
Boiled and cooled tap water is better, but wort will do in a pinch. You can expect to lose some
yeast cells when you rehydrate in wort, so the beer might be a little slower to show signs of
Posted in thread: Water chemistry questions on 01-25-2014 at 01:09 AM
I personally appreciate some gypsum in my APAs/IPAs, and I think the guideline of staying under
350ppm is pretty reasonable. You can add some or all of your gypsum to the kettle if you don't
want to s...
Posted in thread: Hydroxyl apatite precipitation on 01-24-2014 at 10:20 PM
Just wanted to say thank you for your feedback and suggestions!