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12-02-2009

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01-16-2014 10:07 AM

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  • Posted in thread: Brix help on 07-30-2013 at 03:00 AM
    I have a sample of cherry concentrate. 12 ounces at 68 brix. I am wanting to add this to a beer
    for a sour, but don't want the brix or SG to get out of hand. Very vibrant cherry flavor so I
    am not wor...

  • Posted in thread: A New Mash Chemistry and Brewing Water Calculator on 03-08-2013 at 04:06 PM
    Yes this is an easy enough calculation to do and others have also requested that. I'll put this
    on the top of my list. KaiThanks Kai!

  • Posted in thread: A New Mash Chemistry and Brewing Water Calculator on 03-08-2013 at 03:39 PM
    This might be part of one of the spreadsheets/calculators out there and I am not seeing it.
    What I am looking for is if my mash is at 5.8 pH and I want to get it to say 5.4 pH how much
    acid am I going...

  • Posted in thread: Mash Water pH on 02-26-2013 at 09:00 PM
    I may be wrong but what I thought the intent of the OP was how much acid to add to X amount of
    wort/water/whatever at 5.8 pH to get down to 5.3 or wherever.I have the same question. Is there
    a calcula...

  • Posted in thread: Possible lambic yeast? on 02-05-2013 at 03:26 PM
    if you want a Lambic then pitch something that is cultured for it. ie: WLP Sour Mix or the
    Wyeast Roselare blend or some ECY. Why mess with the unkown? You are going to have a lot of
    time invested in ...

  • Posted in thread: Possible lambic yeast? on 02-05-2013 at 04:11 AM
    I would be worried about Acetobacter more than anything. Are you looking to make a lambic
    style? or just harvest yeast from your fermentation?

  • Posted in thread: Sulfate to Chloride Ratio for West Coast IPA Style on 01-29-2013 at 12:18 AM
    Aaron, Thank you for the comments and confirmation of the predictions. It is good to have more
    field results. You are the poster child of why the ratio needs to take a back seat to the total
    concentra...

  • Posted in thread: Sulfate to Chloride Ratio for West Coast IPA Style on 01-28-2013 at 07:10 PM
    You won't be able to keep the Ca level low as your desire for SO4 increases. As Yooper
    mentions, 50 ppm Ca is a minimum and there is little penalty for going higher. I'm going to
    have to dispute the 1...

  • Posted in thread: Phosphoric Acid on 12-23-2012 at 07:13 PM
    thanks for the replies. I use Martin's worksheet and plugged the % in as 88% and added the
    required acid amounts. It undershot the pH a bit so I added more in increments until I hit 5.35
    pH and called...

  • Posted in thread: Phosphoric Acid on 12-23-2012 at 03:17 AM
    I have (had) been using Lactic acid to lower the pH on my mash but was getting some of the
    lactic tang flavor associated with it since I have to use a ton to lower pH. I have a bottle of
    Phosphoric Ac...

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