Recent content by firebird400

The beer did not end up thin at all. I entered it in BJCP competition a few weeks back. The only complaints mentioned were that it was a bit heavy on the body and one judge mentioned too much malt for the style. Half the judges said they loved it and wanted more. It scored 88/100 It was in the...

I have found that this much chlorite results in a heavy malty beer. Removing it through distilling gives a crisp fresh beer. I will reduce the already small amount of crystal malt in my bo pils recipe because I can taste it in the beer. So there is no need to worry about the beer being thin og...

I have been reading tons about RO water, thiosulfate, Ultra high lime alluminate, air scrubbing and ascorbic acid to name a few and my head is starting to spin. The thing is that I just need a clear answer to the question "Does reverse osmosis remove chloride" I am not talking about chlorine...

Thank you. I will take this into account when I calculate my sugar additions

I find that higher chloride levels gives me more maltiness. I have a bo pils experiment going on right now where I made one with distilled water with mineral additions to mimic plsen water and another with my local water at 87.5 ppm chloride. I bet the one with our local water will be much...

Hello I have a bo pils that has been on primery now for 2 weeks @ 48°f I am thinking about raising the temp to do a diacetyl rest before I keg it for lagering but have a question about co2 levels. Online CO2/priming calculators ask for fermentation temperature in order to calculate how...

I will be bottling a batch of India Redish (10 SRM) Ale next week brewed with 600 ppm sulfate. I know IPA´s go darker that that but I was going for a redish tint instead of brownish so I used 8.1% CaraRed crystal malt and 0.8% Roasted Barley for color I had not realised there was a link between...

OHH YEAH LOTS of late hops and dry hops. In fact I don´t use 60 min additions for my IPA´s. First hops are usually in for only 20-25 min. But the once I did using the pale ale profile were made that way as well. Perhaps we just liked the higher sulfate versions so much more that we...

Thank you all. Some times we (or at least myself) get a bit carried away with theory and thinking too much. I won´t be making any super sulfate beer any time soon. But I find it strange that you Yooper find that IPA´s with more than 150 ppm sulfate are not too your liking. I know we...

Why not? The worst thing that could happen is I would end up with bad tasting beer, would not be my first lol. Some say that the chloride to sulfate ratio is more important than the actual amounts of each. This would be a way to find out. I make 16 gal batches. That is a lot of bad beer I...

I got tons of distilled water. I plan on doing a Bohemian Pilsner but what else could I make that would benefit from the low mineral content? For the Bo Pils I plan on building Plsen water and could do so for just about every style. My local water is high in Cloride (87.5 ppm) so...

I usually do not add any water to the mash during the mashing process. I start with all the water, other that the sparge water and adjust the temp via PID controller. The system has two 2000 watt heating elements in it. It also has a built in cooling spiral so I can ramp up and down during the...

Thank you We have made some changes and improvements to it since this picture was taken, mounted to the control box to the cart for example. Mashing, boiling and cooling are done in this one unit. It holds about 33 lbs of grain. You make a good point about the grain being totally...

Hello. I have been brewing all-grain since 2009 and have tried just about everything in the game with different success through out the years. I have two temp controlled chest freezers for fermentation and lagering and loads of other brewing related gismos. My brewing set-up is a lot...

Interested in a water profile for this style. Any one got a profile that is similar to the one Chouffe has