Recent content by asdtexas

You need to get your calcium up. For ales I use 1 tsp of calcium sulphate. For lagers 1tsp of cacl

Funniest thread in sometime. Here's another I feel my efficiency will suffer if I don't have a blue mash tun.

Over last 20 years, I've done both and see about 5 points difference. My guess, with all respect to poster, is that he did a stout and the mash Ph may have been right and it jacked up the efficiency. This is a guess of course IMO Efficiency is most impacted when batch sparging by (in...

Denny is correct that rectangle makes it easier to stir but really a minor point. However, I am surprised that no one has posted that blue is better than red. Sadly, I have a Red rectangular cooler and get 85%. Thinking about going to Blue to get 90%

Water adjustments to the mash are part of my brew day to achieve correct pH and residual alkalinity but not sure about additional get to kettle

I frequently cool my wort prior to pitching in my pool since tap water in Texas can be in eighties and pool gets down to pitching temperature in about 4 hours. I also do it in cold weather to save water. Anyway, I have had zero issues with infection but wonder if my ten minute prior to knock out...

i repitched lager yeast and decided to ferment warmer at around 61 degrees it is finished and tastes good but smells like rotten eggs. Will keg today and am hoping it will go away during lagering. yeast is 34/70 Thoughts?

i posted the original thread we have relatively low CA in low 30 range and high carbonate in 60 ppm range This makes good brown beers untreated Sulfate is also somewhat high But, boosting CA to over 50 ppm is recommended for all beers i use tap water and treat with CaCl or...

i am still here if it helps i live in university park Using the numbers that i reported, the brown beers do best but we need to boost calcium i have had great luck with pale lagers by adjusting around the report and feel it is close enough to dial in your water hope this helps

Everyone has their method and most work. I crush at the store. On brew day, I prefer to mash in a cooler, double batch sparge and boil outside on a propane turkey fry burner. I am done in 3 to 3.5 hours and get 75% efficiency with many batches under my belt. I tried BIAB and got lower...

I am getting okay efficiency but want to tweak my process. I realize that efficiency does not equal good beer but again, just want to fine tune Assuming a decent crush, proper conversion that is checked and water treatment: 1 My mast tun is a large cooler. I batch sparge and tip it to...

My water is 9.0 pH and alkalinity is high (live in Dallas). I batch sparge and am thinking about tweaking my process to see if I can increase my yield and get a better wort A couple of ideas: 1 Add the same salts that are added to the mash to acidify the sparge water? 2 Or, add some...

My water is soft with a ph of 9. I am thinking about adding some lactic acid to the sparge water to see if this will help boost my efficiency and get a better wort. Has anyone tried this?

Palmer speaks about this on the Adjunct Podcast but here is the excerpt from online edition Oatmeal 1 L Oats are wonderful in a porter or stout. Oatmeal lends a smooth, silky mouthfeel and a creaminess to a stout that must be tasted to be understood. Oats are available whole, steel-cut (i.e...

I don't think this is correct. Instant Oaks are pre-gelatanized. Quick Oats are not. You can toss Quick Oats in but the would benefit from a quick cooking. I can reference this if you want