Recent content by Jubilee

@boicutt I'm guessing he might be referring to step mashing (kind of): starting low-ish (135-140F) and creeping up slowly through the effective alpha amylase temperature window during the mash.

Agree on the convenience front. So much freedom in home brewing. I know some pro brewers in-line inject acid when sparging, but haven't talked to anyone yet who's adding salts to sparge water. Our brewery water is city water that's simply carbon filtered (removes chlorine and turbidity only...

Oh, I have! Many opinions...Mike Babb seems to be the biggest water geek. He left yesterday so I'll email him.

True to an extent, but chemistry is chemistry. If you can explain the "why" of your reply I'd be grateful!

Makes perfect sense. I guess I'm asking from a practical commercial perspective. It's easy to add salts/acid to my HLT now, but can't think of a practical way to add salts to a large (20BBL, for example) HLT. It seems like a waste of time and water to rinse/flush the HLT after every brew...

Been using Bru'n Water for 5 brews on a HERMS system now. I'm currently in week 1 at Siebel's on site concise course. I understand and am on board with salt additions as necessary in the mash, of course. But having a difficult time understanding why we'd add salts to sparge water....by this...

Mazama brew's White Wedding IPA is all Citra (if I remember correctly). It's 50% wheat, fermented with a Belgian yeast strain, and is absolutely sublime.

Brewing this in the next week or so. Thanks BierMuncher!

Dude, BM. Thank you. This recipe is the shiz. AG, 2 weeks in primary, keg/carb. So tasty. Cheers, bru. :mug:

Yes, the idea is that your yeast will lyse with time and release flavor nasties.

Ha! I've actually heard the same type of disparity on multible brewing topics amongst pro brewers. Hey, if it works for you it's all good! :mug:

Carboy or bucket, pellets or whole, I've always just thrown those suckers in there. No worries. I wouldn't think you're going to do any damage to that large volume of brew straight from the freezer.

Regarding the sometimes percieved "need" to secondary: I just recently secondaried a orange-coriander pale ale that was sitting in primary for 3.5 months. Yes, you read that correctly. The only reason I secondaried it at this point is because both my kegs are currently full. Tasted the brew...

That's a great idea. Thanks!

Haha! Yes, this thing is going. :)