Recent content by cpapallo

Before I got my pro job - I used to go to Epic pretty regularly. Usually had anything I was looking for.

Just received the new water report from Ward Labs. Things are balanced this time around...they were actually incredibly responsive and I didn't even need to send a new sample. New water profile looks like this: pH: 8.1 Cations/Anions me/L: 5.4/5.6 Na: 7 K: 3 Ca: 62 Mg: 23 Total Hardness...

AJ - I took your advice and emailed Ward Labs yesterday. I heard back from Nick Ward within an hour of sending the email and they told me they thought that the sample was within their parameters of balance, but if I wanted them to, they'd offer to reanalyze my sample. Always good to advocate...

Thanks for helping me understand how the imbalance happened. Hadn't heard much about it in the past, but will reach out and ask for a retest. It's funny...I googled unbalanced water report, and a thread with you and another person from Connecticut came up from about 2-3 years ago... I'll post...

AJ - first, thank you so much. I was hoping (fingers crossed) someone like you would chime in... Sounds like you have seen this before (re: the imbalance in my water report). This was actually the first thing I noticed when plugging the reported values into Martin's brewing software. But being...

I see you are in CT - which part? That is where I live as well. Sounds like we are on the same hunch (hoping to get some clarity).

Hi All - been trolling for a long time (years) and haven't really posted very much. I've had a water report for a few months now and started using Brun' Water (love the program so much that I just bumped up to v3.4). I have been spending a lot of time on my current conundrum of how best to...

pH is 8-8.5 (I'd guess - got a reading of 8.1 on a water report, but it's a well, and it's going to fluctuate) Sulfate was incredibly low (without water report handy, I'm guessing, but I think it was like 18ppm). Calcium was in the range of 60-75ppm. Sorry for the quasi-vague answers...

I'd say overall, much more rounded out taste. Less crisp. Softer may be a good descriptor. But the hops are brighter and less bitter. For bottled water I had been using Poland Spring. I'm going to try to see what my water numbers were on this batch (will plug into bru'n water today).

I just tapped a beer with a recipe influenced by Edward (a tried and true recipe I've done about 4-5 times now with consistency). I'd have to check notes, but I used 11g gypsum and 5g calcium chloride (to a 6 gallon batch) and it's very nice. I'd actually say better than when I brewed it with...

He told you that? I just got my water test results back last week and that's actually about the alkalinity of my water. I had to use around 6mL of lactic acid (split between mash and sparge water) and about 12g of gypsum to get pH and alkalinity somewhat in check. Brewed with the adjusted water...

I have used Rakau (they were sent to me erroneously by a home brew shop in Australia- was trying to procure Riwaka). Needless to say - I used them. Decent beer - had kind of a peachy/stone fruit aroma and flavor profile. Just used Riwaka last week - so can't comment on that yet.

Every batch I've done similar to this has been privy to whirlfloc and a cold crash and it some how still ends up kind of hazy (which I'm okay with). I feel like there should be a new official style for Unfiltered Pale Ales and Unfiltered IPA. Anyone on here brewing tomorrow?

Been using a recipe similar to yours for all my Northeast Style beers since the summer and could not be happier. Yours look clearer than mine, but I'm absolutely 100% okay with the haze since it is found in so many beers up here. The base, both your recipe and the variation I have been using...

I don't think you can get an exact hop schedule per se (unless Nate decides to give it to us). It's really all trial and error until you get close. My suggestion would be to do a ton (3-6oz) of late addition Citra (<5 min through WP). Possibly some Amarillo involved in that 3-6oz. Assuming you...