Ph was 7.9, no idea about alkalinity. Wasn't on the report. Beersmith asks for Bicarbonate levels when adjusting your water chem and Palmer makes a point of it's importance in his book. Why would I not need it?
Right now I use an immersion chiller. But an ice bath of counter flow chiller both work well. You want to cool the wort rapidly to facilitate a cold break. It causes a permanent change in the chemical profile of some of the proteins in the wort. This change makes them not want to stay in...
I'm working on recipes for my January brews. I'm wanting to start some long term brews to be ready next Christmas. Anyone have any advise on brewing really high ABV beers? I'm thinking (17%-22%). Also I do a chocolate stout every year. I've always used unsweetened bakers cocoa, but I've heard a...
Someone changed the brewhouse efficiency to 85% on my spreadsheet I just noticed (and by someone I mean me when I was playing with numbers and forget to set it back). So I built the grain amusing 85% yield because of this when I normally only get 74ish %. This time I only got 63.59% though.
So had an issue in my brewing last night. My OG was way low. It was cold out and I brewed after the sun went down outside. Gain bill was...
10lb. 6oz Briess 2-row
1lb Munich
1lb Crystal 20L
8oz Victory
I mashed in 5.75 gals of water. My target mash temp was 153F, I hit 152F. I mashed for an...
Mead is a good way threw primary fermentation (only about 1 bubble per minute in the airlock) and I've decided to add some blackberry juice to it. Should I oxidize it again sense it will be fermenting the sugars in the blackberry juice?
I an being given a few hundred pounds of apples and I want to make lots of cider and some spiced cyser. Problem is money it tight and I don't have equipment to press any ideas on the cheapest method of juicing the apples?