Last Activity:08-26-2014 8:09 PM
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Posted in thread: Cause of astringency? on 08-26-2014 at 07:04 PM
With RO water, you don't have to acidify your sparge water as long as you are sure it's
actually good quality RO water.For the mash pH, 5.7 is acceptable, but it's on the high side.
I'd suggest trying...
Posted in thread: Cause of astringency? on 08-26-2014 at 04:14 PM
What is your water chemistry and what are you adding to it?This and/or acidify your sparge
water a bit. For the grain, how much care are you taking to not disturb the grain bed when you
Posted in thread: Cause of astringency? on 08-26-2014 at 04:10 PM
Thanks for the responses. I only batch sparge once. What I meant was that I'll collect a quart
or two dump it back in the top 4 or 5 times until it's no longer cloudy for first runnings and
Posted in thread: Cause of astringency? on 08-26-2014 at 12:59 PM
Most of my beers lately have had astringency. Not over the top, but it's there. I think I may
have found the culprit. When I recirculate/sparge I always end up with grain particles coming
through. I t...
Posted in thread: Brewing in a "drafty" environment on 08-06-2014 at 11:21 PM
I was listening to the brewing network and Jamil mentioned not to brew in a drafty environment
to avoid contamination. Maybe I'm taking it out of context or something but I think it was on
Posted in thread: What Quantity and Gravity Should I Make with a Priming Solution from DME? on 07-01-2014 at 08:53 PM
Thanks, flars. I'll use that info next.(Sorry briggsteel, I guess I should have mentioned I
don't keg at all. Volumes of CO2 I can't use in bottling...)Sent from my iPhone using Home
Posted in thread: What Quantity and Gravity Should I Make with a Priming Solution from DME? on 07-01-2014 at 06:18 PM
I do have table sugar and can use it in place of corn sugar. Same amount (4.5-5.0 ozs?).Dang,
you guys are quick with the reply! Maybe a minute after I posted this thread... Best service
Posted in thread: Inconsistent mash efficiency calculations on 06-29-2014 at 03:59 PM
For what it's worth I use the brewersfriend.com brewhouse efficiency calculator. It usually
tells me I get around 72-75% efficiency. When I build my recipe I use the brewer's friend
recipe builder and...
Posted in thread: oxygen and yeast on 06-26-2014 at 03:10 AM
I wouldn't think his water would be contributing to hot alcohol flavors IMO. I'm thinking it
has to be some issue involving yeast/fermentation/oxygen or something of that nature. Although
if the water...
Posted in thread: oxygen and yeast on 06-26-2014 at 01:57 AM
You wouldn't be getting fusels at 72. Once you start getting into the upper 70's and 80's
you'll start getting hot alcohol pitching at those temperatures. So you can probably rule that
out. It's still...