Last Activity:08-27-2014 7:38 PM
Likes Given: 10
61 Likes on 55 Posts
Posted in thread: treating mash ph vs testing brewing water on 08-27-2014 at 02:27 PM
If you have the water report simply plug it into the Brewer's Friend calculator and see where
you are at with your tap water.
Posted in thread: Bru'n Water predicted 5.41, I ended up at 5.13. What did I do??? on 08-27-2014 at 03:26 AM
Is there a reason to NOT just put the lime into some water and see if it raises the pH instead
of dropping acid onto it? I mean if you want to know if it will raise your pH that is the way I
Posted in thread: Water Report for Eagan, MN on 08-26-2014 at 03:17 PM
Thanks AJ! I can ask, but I may not get an answer for a very long time. As it was it took me
two months to get this information...So if I'm reading this correctly, my tap water is
acceptable for nothi...
Posted in thread: WLP500 Yeast Starter -- Extremely Slow Start or Is This Normal?? on 08-25-2014 at 04:11 AM
Sounds like you've answered your own question. That thing looks full of yeast for me.
Posted in thread: Terrible idea or lazy genius? on 08-21-2014 at 11:34 PM
I always leave my gravity sample out. Nothing new here.
Posted in thread: High gravity beers complexity + malty greatness on 08-21-2014 at 06:22 PM
They start out with more malt?
Posted in thread: Help with water similar to Munich (dunkel) on 08-21-2014 at 06:20 PM
Brewmakers used to throw all kinds of crap into their beers. This is the reason for the German
purity laws. It is postulated that the introduction of glassware, especially when it became
available to ...
Posted in thread: Calcium chloride vs NaCl for flavor contribution on 08-20-2014 at 05:40 AM
Basically, yes. Calcium chloride also adds calcium instead of sodium. Win/win. AJ has talked
about this quite a bit.
Posted in thread: Help with water similar to Munich (dunkel) on 08-20-2014 at 05:38 AM
Check out the water primer. They guys in Munich may well be using acid malt to get the desired
results. They may not be brewing with the published water profile. The mash profile needs a
certain pH ra...
Posted in thread: My ingredient contains sodium; did I calculate this correctly? on 08-19-2014 at 03:40 AM
As someone that is supposed to cut back on sodium it is alarming what now tastes salty to me.
It is surprising how many prepared foods depend on sodium for flavor. That said people aren't