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11-20-2015 5:49 PM

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  • Posted in thread: Adding Mash and Kettle salts all into mash to adjust PH on 10-22-2014 at 07:22 PM
    AJ, I have seen you do calculations like you have above many times. How do I go about learning
    how to do that ? Can you point me to some references or resources?I see you referencing pHDI
    (that's pH i...

  • Posted in thread: How much acid replaces 2% acid malt on 10-20-2014 at 01:44 AM
    I have been noticing some variance in the effectiveness of acid malt depending on which LHBS I
    go to. So I want to just add phosphoric acid 88% that I bought to do the acidifying that I want
    in the ma...

  • Posted in thread: Beer pH at stages other than mash, targets to shoot for & example data on 10-13-2014 at 03:34 AM
    Hey all, I have been working with mash pH for about a half year now. Using a pH meter i have
    been targeting 5.2-5.4 for might lighter beers, and 5.4-5.5 for darker beers. I then also take
    data for boi...

  • Posted in thread: advice in handling water adjustment-- 3 separate sources, changing ratios on 10-13-2014 at 02:40 AM
    Thanks AJ, greatly appreciate the insight!Looks like RO is in my future, until then I may try
    the acid technique- good idea.I suspected the sulfate might cause issues with my cleaner beers.
    Do you kno...

  • Posted in thread: advice in handling water adjustment-- 3 separate sources, changing ratios on 10-12-2014 at 04:43 AM
    Greetings beer friends,Moving to Denver!Unfortunately, brewing water is going to get
    complicated... its drawn from 3 separate treatment facilities. Report also mentioned an
    integrated system that can ...

  • Posted in thread: GigaYeast bugs on 06-04-2014 at 01:58 AM
    Checkin in ... also picked up the sour plum belgian and the lacto from giga. Will be using the
    lacto for quick souring wort for a gose & keeping the strain alive for future quick sours...No
    idea what ...

  • Posted in thread: Cloning HopHands by Tired Hands Brewing Company on 05-19-2014 at 09:01 PM
    Coff, Nice work on the recipe. Going to brew this TH clone tomorrow. Couple quick questions
    cause your notes will be up after I brew...- How did new hopping go - need more IBU for
    bittering ? would yo...

  • Posted in thread: Controlling Brettanomyces flavours w/ brewing techniques on 02-10-2014 at 05:33 AM
    Interested & subscribed. I'd also like to know if anyone has experience with the changes in
    flavors based on the pH prefermentation... I know brett can handle a low pH and it is
    advertised as being de...

  • Posted in thread: Mah PH... 5.5 vs 5.6 vs 5.4 (vs 5.2?) on 01-17-2014 at 08:48 PM
    Depends on the beer....For my darkers beers like stouts I tend to let it be a little higher
    because the lower ph gives a harsh and less round tastehowever for hoppier beers or something
    with a little ...

  • Posted in thread: Raging Red Irish Red Ale on 01-17-2014 at 04:17 AM
    Ready to brew... Got lucky that my lhbs had caraaroma ! I've read people being happy with this
    one relatively quickly grain to glass. However I'm wondering how it ages... Does it improve
    with some ext...


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