Last Activity:04-29-2016 6:25 AM
Likes Given: 11
119 Likes on 86 Posts
Posted in thread: Ways to reduce dissolved oxygen in brewing liquor on 04-28-2016 at 09:33 PM
A major concern expressed on the AHA Forum is that the paper does not provide any proof or
results. Do you have a link for this? I did a quick scan and didn't see any relevant looking
thread titles in...
Posted in thread: Water report help please. on 04-28-2016 at 07:43 PM
I'm guessing the TDS is a typo and actually 240, not 24?At first glance I saw 24. I thought,
looks like it's about time to change the RO membrane! Then saw the rest, I'm assuming it's the
odd man out.
Posted in thread: Ways to reduce dissolved oxygen in brewing liquor on 04-28-2016 at 06:25 PM
I also read that a few days ago. It seemed a bit subjective (lots of 'we felt that' type of
language) but it definitely got me thinking about my process. Specifically, how fast does RO
water take in o...
Posted in thread: Water Chemistry Questions RE Blichmann BrewEasy on 04-27-2016 at 09:01 PM
You absolutely do NOT need 100 ppm Ca in your brewing liquor.John makes some really nice bling.
I'll leave it at that.
Posted in thread: Recipe help, Gordon Biersch Marzen on 04-02-2016 at 09:19 PM
Bump...Not that I know that much, just inquiring, but is a pound too much for the grain bill
ratios?Not at all. (We're talking 5 gallons, right?) I've had to increase my usage to 9% to get
my Märzen w...
Posted in thread: Still making bad beer after 30+ batches. on 03-29-2016 at 04:40 PM
It sounds like you've taken a TDS meter to the RO water and got a reading of 2... perfect. We
are assuming the carbon filters are properly removing the chlorine before they hit the RO
membrane (they r...
Posted in thread: Keezer issues....is this normal? on 03-29-2016 at 03:49 AM
...easy to mess some stuff up?As I've had CPR described to me: They're (essentially) DEAD! If
you break a few ribs to keep someone alive is that a big deal?!? Worth a shot in my book!:mug:
Posted in thread: Recipe help, Gordon Biersch Marzen on 03-25-2016 at 10:26 PM
Personally I'd add a pound of melanoidin malt, mash at ~152 for an hour, and boil for 2 hours
(adding first hops at 60). Then see if I'm really missing something I just have to have in a
Posted in thread: Inkbird for mash temp on 03-25-2016 at 04:22 PM
I sous vide in ziptops when I don't want to vacuum seal liquid-y foods. It's fine.
Posted in thread: Where did the extra sugar come from? Gravity and beersmith headache on 02-01-2016 at 03:59 PM
11lb Maris Otter0.6oz crystal 40L0.6oz crystal 120L0.6oz roasted barley0.6 oz of 3 different
malts? Do you mean 6 oz? I'm stuck on that...What did you enter into BS?