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11-08-2011

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10-05-2014 8:53 PM

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  • Posted in thread: Hard water adjustment on 09-25-2014 at 10:09 AM
    A mixed acid solution sounds interesting. We just ordered some lactic so maybe we can try a mix
    of that with the phosphoric. Since we started adjusting with phosphoric in the mash I feel like
    our beer...

  • Posted in thread: Hard water adjustment on 09-24-2014 at 10:01 AM
    Great, RO water is definitely something we are going to look into. In the mean time would you
    recommend switching to a different acid, such as lactic? Also is there a beer style you feel
    would best su...

  • Posted in thread: Hard water adjustment on 09-23-2014 at 02:19 PM
    Hi,So I got my water report back from the lab, and this is what they gave me:Calcium
    62.7Magnesium 21.5Sodium 14.1Chloride 20.8Sulphate 26.2So at the moment we have been using 10%
    phosphoric acid to g...

  • Posted in thread: Hard water adjustment on 07-24-2014 at 06:55 AM
    Great thank you very much! So I can go ahead with the acid additions to adjust for ph, great. I
    will report back when I get the complete report. Just one last question, I also know another
    brewer who ...

  • Posted in thread: Hard water adjustment on 07-24-2014 at 04:25 AM
    Hi,I am in the process of having my water tested for the main flavor ions. At the moment I only
    know the total alkalinity which is 200ppm and a rough value for total hardness, around 300. I
    have acces...

  • Posted in thread: Solubility of flavour and aroma compounds on 04-24-2013 at 02:26 AM
    I was wondering if somone could someone point me in the direction of studies done on the
    solubility of flavour and aroma compounds of different herbs and spices in alcohol and water
    depending on the p...

  • Posted in thread: Sanbitter on 04-23-2013 at 02:21 AM
    I was wondering if anyone out there has a recipe for Sanbitter? It is an Italian bitter soda,
    that I cant get in my region and would like to use for non-alcoholic cocktails. Also following
    on from thi...

  • Posted in thread: Carafa 2 porter on 01-02-2013 at 08:04 AM
    I have base malt, carafa 2, carmunich, abbey and a little bit of rye malt. Can I use all the
    above for a porter recipe? Greatly appreciate any input. Enda

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