Recent content by Haussenbrau

Feeler gauge

Thanks I have have sent an e-mail to Barley Crusher and asked if they think I need to do anything.

When I first bought my grain mill I was at 0.035 on everything. Then all of a I slowly was having a harder time for the grain to feed. I tried to lower the gap and it made it worse. I even took the whole mill apart and cleaned everything and put it back together again. That did not help. My...

I bought some Viking Pale Ale Malt also. My normal base male is Great Westrern Pale Ale Malt. I brewed a Session IPA yesterday. I had a steep learning curve brew day experience. I grind my own grain. I grind all of the grains together. The exact grain bill is listed below. I normally...

That is where I store them in between brewing days. They are sitting in a corner behind my water recycling tank. They are very safe.

Below are a pictures with the four bottles and hydrometer in the stand (Sponge Holder)

I also have an old kitchen sponge holder to keep them contained. All four bottles fit neatly in it.

I never trusted putting just a few drops of storage solution in the cap and letting it set for a few weeks and hoping the pH probe has not dried out. My bottles for holding two buffers and one storage were 8 ounces each. So I had to use about 4 ounces each to make them useful. I either had to...

I have just brewed a Bourbon Barrel Porter yesterday. That leads to a slight variation of my cold steeping procedure. The day before brew day I started the cold steeping. When I got ready to separate the grains from the cold steep wort I realized that I had already committed my French Press...

I use baking soda to increase the bicarbonate level. That gives the water some buffering quality. Baking soda can be used as long as you do not let your sodium get too high. I use calcium carbonate when the sodium gets to the limit.

I entered the information in my excel sheet got the following. Ca+ 72 ppm Mg+ 9 ppm SO4- 34 ppm Cl- 127 ppm HCO3- 0 Did you add anything else? The chloride/sulfate ratio is 3.7. Add there is no bicarbonate. I am not sure what your pH would be. What water chemical program do you use...

What is the profile of your starting water and I will enter it into my own Excel sheet that I designed myself.

I use baking soda and calcium carbonate. Make sure you use a water chemical calculator. The limit for baking soda addition is about 100 ppm. You could push a Stout to 150 ppm. I usually only use calcium carbonate when I run out of room with the sodium ions. This cold steeping of the dark...

Sounds like a good plan.

That sounds like a good method to separate the grains from the clod steep wort.