Last Activity:02-22-2013 10:52 PM
Likes Given: 1
Posted in thread: ALL beers - extract AND all grain taste bad. Please help me with new suggestions on 02-06-2013 at 09:59 PM
I know this is an old thread, but TheSlash, did you figure out what the problem was for sure?
Have you made many batches after the last one you posted about? I have similar problems at the
Posted in thread: Estimating Sparge pH on 01-12-2013 at 06:42 PM
Is there a way, through a spreadsheet or otherwise, to estimate the sparge pH to keep it from
going above 6 (which, I've read, is associated with tannin extraction). Can I simply take the
Posted in thread: EZ Water Calculator 3.0 on 01-11-2013 at 11:04 PM
I'm trying to determine the alkalinity of my water to input into the EZ spreadsheet, but I
don't know what value in my water report is equivalent to "Bicarbonate (HCO3 ppm)" or
"Alkalinity (CaCO3 ppm)...
Posted in thread: EZ Water Calculator 3.0 on 01-11-2013 at 04:55 PM
I have a question for those of you who are using lactic acid to adjust your mash pH. I noticed
that I had put a 2x multiplier in my calculation on the spreadsheet for its affect on RA/mash
pH. For the...
Posted in thread: Campden Tablets (Sulfites) and Brewing Water on 01-10-2013 at 10:28 PM
How long does the effect from the campden remain active in water? For example, if I dissolve
half a campden tablet in a glass and then add a tiny amount from that glass to my starter to
dissolve its c...
Posted in thread: A Brewing Water Chemistry Primer on 01-10-2013 at 07:18 AM
The water cited has an alkalinity of 2.48 mEq/L. To get rid of most of it (2 mEq/L) would add
96 mg/L SO4-- if sulfuric acid were added or 70 mg/L chloride or some combination of less than
Posted in thread: A Brewing Water Chemistry Primer on 01-09-2013 at 11:24 PM
How much does sauermalz malt reduce the pH of the sparge? How does this affect the sauermalz
strategy for pH reduction?Sparging with high pH water is associated with higher tannin
extraction, so I'd l...
Posted in thread: Ahtanum/Amarillo/Nelson Pale Ale on 01-01-2013 at 11:59 PM
Why the Ahtanum at 60 minutes? Such a low AA hop for bittering? Is the Ahtanum actually going
to add any flavour or aroma? If not, then this beer ends up being a mix of amarillo-nelson
Posted in thread: Four Peaks Hop Knot Clone on 12-31-2012 at 05:06 AM
Scottland,I'm curious why you ferment below the "optimum fermentation temperature" for WLP007.
You say you start the fermentation at 63º, but the "optimum" temperature range for WLP007 is
Posted in thread: gelatin finings? on 12-23-2012 at 12:55 AM
Is there any problem using gelatin finings before dry hopping? I'm using leaf hops to dry hop,
so I feel like it'd be best if I added the gelatin mixture before I put the dry hops in.