Last Activity:11-10-2011 2:50 PM
Posted in thread: Flying Blind: How much RO water to cut tap with on 06-09-2011 at 06:00 PM
Update:I finally got my water report back, getting ready to transfer the hefe I did. I decided
to leave the water alone not knowing wich way to go. I kind of wish I would have went with my
Posted in thread: Need S-23 advice on 05-28-2011 at 06:21 AM
DONT USE IT AT THE TEMP ON THE PACK! Pitch a bit warm (70) to wake up and cool to standard
lagering temps I shoot for around 50-55 and leave in primary for a good amount of time as you
would a lager(3...
Posted in thread: Need a little help with my Tangerine wheat experment. on 05-26-2011 at 04:53 AM
Try ditching the extract, I used fresh steeped tangerine and zest right to the fermentor,
Boiling the zest eliminates all the aroma you are trying to get from. Cant speak of how mine
turned out quite ...
Posted in thread: Blackharp Brewing Herms Build on 05-20-2011 at 06:48 PM
I picked up some 2 piece ball valves for this section of the build and plan to continue to
phase out the brass ones. a shot of the inside of the HLT installed an RTD probe on the
output of the HERMS...
Posted in thread: Flying Blind: How much RO water to cut tap with on 05-20-2011 at 06:17 PM
Thanks for all the advice guys, so I did a mini mash with about a cup of 2-row started at 155
and let it sit for half an hour. I tested the pH using one of the test kits with the drops (not
Posted in thread: Flying Blind: How much RO water to cut tap with on 05-19-2011 at 06:06 PM
Whats the significance of 115f vs a normal 15X mash temp?
Posted in thread: Flying Blind: How much RO water to cut tap with on 05-19-2011 at 05:40 AM
So after some reading it appears low mash pH not high causes a sour/tart flavor? Anyone have
experience with this? I pulled out a very basic (and old) pH meter my dad had. It measured our
water at 6.5...
Posted in thread: Flying Blind: How much RO water to cut tap with on 05-18-2011 at 08:10 PM
Point taken, I was under the impression eastern Europe had mostly soft water being home of the
pilsner. I'm leaning towards playing it safe, diluting and adding some calcium. It's not as
good as going...