Recent content by Delirious187

dsniegocki that was a pretty awesome thread to read through. Certainly got me thinking more about my transferring process. Now I know everyone says "don't fear the foam" but if you're topping off your keg with star san / purging out with C02 to another keg, doesn't that leave some residual star...

Thanks Martin for your reply! I've learned that brewing great beer is more process driven once you understand all the variables. I'm convinced now the way to go is conical and keep everything under pressure along with transferring. (on my wish list) On a side note, I did C02 transfer my Pale...

Thanks for the input guys. So I will say the last beer I brewed was a Blood Orange Pale Ale modeled after a Dale's Pale Ale recipe here on HBT. I nailed everything, Mash temp, PH & water chemistry according to Bru n' Water. The beer turned out to be one of the cleanest and crisp beers to date...

Yes, I do run through a softener, but I think that value is relatively low or within acceptable range for most styles of beers. I find that I can help offset my salt additions with about 2% Acid Malt. I run my well water through a pretty extensive system due to high radon and moderate arsenic...

Yes Hellesyeah. I did the W-5A Brewers Test Thanks Chud. I didn't multiply by 3 on my last batch. Good to know :mug:

Martin, Just curious on how the sulfate content is reported. The Wards report I received lists Sulfate (SO4-S). Would the multiply factor be required for correction in this case? See below; BTW in your opinion hows my water look? I just started getting into salt adjustments with using the...

I would simply install a whole house carbon filter. Start there and see if it improves.

Interesting discussion. I too and planning to build an HERMS set up and my thought process is much in line with 303Dan in that I intend to measure temp output at the HERMS coil exit to the MT. I feel there must be some thermal dynamics involved with the heat transfer from the HLT water vs. wort...

I sure hope not. That would be a bummer. It has a nice pellicle that I would assume be protecting it to some degree. Part of my lack of bottling has to do with wanting to brew a new batch of beer to ferment and rack directly into this carboy to keep the strain alive. I just haven't had the time...

Sorry my friends I haven’t been able to get around to bottling this. It took me a little while to source up enough free 22 oz. bombers. Hopefully with some time off for the holidays I’ll be able to take care of this. Good news I guess is, the longer I procrastinate the better the...

I seem to have no issues with the original lid on the glass model. My simple solution is to add saran wrap around the lid and glass neck. Don't think you can get much cheaper than that. The saran wrap clings to it like nobody's business and provides extra insurance in the event there "may" be...

I've had really good luck culturing from Delirium bottles. I just made a chocolate Belgian porter using Delirium harvested yeast. It turned out excellent! Your recipe looks solid. The one thing I did with my Belgian Porter was a multi-step mash. If you search the recipe database you should find...

I've done this with one measured/weighed pound of watermelon jolly rancher candies. Boiled down with a small amount of water to make a syrup and added at flame out along with one 5lbs baby watermelon diced/cubed. Fermented with Ringwood Ale yeast, all Fuggles and dumped all contents, no...

Agreed it can't be hop debris (nor did I add any) but definitely what it looks like. I rocked the carboy slightly and the pellicle clouded a bit but this suspended layer didn't budge. I need to get busy bottling this stuff. What's the best way to go about this with a Sour beer? My plan...

Still haven't gotten around to bottling this, but looking for insight as to what might be going on here. I just returned home from business travel to find this suspended mid-layer what looks hop debris???? Sorry the pics are not the greatest. Little tough getting a good shot in my ferm chamber...