Recent content by GC89

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 original guess and diluted with RO and added calcium back, my waters bicarb is off the charts pH 7.6...

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(3-4 weeks). I make a stout out of this and it comes out incredibly clean. Drinkable straight out...

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 yet, its still in the fermentor

Current control panel

I picked up some 2 piece ball valves for this section of the build and plan to continue to phase out the brass ones. Heres a shot of the inside of the HLT I installed an RTD probe on the output of the HERMS coil The HLT all put together, I just need to calibrate the sight...

New 3 piece ball valves

GERMs coil

HLT

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 accurate beyond .5 pH but only a few bucks). Based on the test my mash pH was >5 It wasnt down as low as...

Whats the significance of 115f vs a normal 15X mash temp?

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 which I was very skeptical of, it did however measure distilled at a pH of 7. Is there any...

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 off a water report but should be ok for this recipe

Getting the hops to really come through has been an issue but the overall lacking of malt presence and the tart or hollow is what I'm most concerned with especially on this wheat which is all of 15 ibus. Im not a fan of light beers and usually have a decent amount of crystal and or Munich in...

Here is the stand going in the makeshift paint booth. After Primer And then a few coats of Epoxy gloss black

Hi guys looking for some experience and advice. I am waiting on my label and box from ward to get a water analysis, but until then Im still brewing blind. I have several stout and porter recipes I have maid that come out amazing and am constantly asked to brew them so I can send home growlers...