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05-27-2015 5:36 PM

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  • Posted in thread: Gelatinization of unmalted barley on 05-26-2015 at 04:46 PM
    What you are looking for is a cereal mash. I use this on the occasion that I use raw wheat for
    a wit beer. It is incredibly difficult to mill... I will often take the raw portion and boil it
    until it'...

  • Posted in thread: basic water adjustments - low in calcium, high in bicarbonates on 05-24-2015 at 10:18 PM
    Gypsum and Calcium Chloride will add calcium and either sulfate or chloride and help to lower
    mash pH some. Tools like Bru'n Water will help you shape that profile for specific beer styles
    AND manage ...

  • Posted in thread: Understanding my water report and Bru'n Water on 05-15-2015 at 09:00 PM
    Yep that is way better.

  • Posted in thread: Understanding my water report and Bru'n Water on 05-15-2015 at 07:18 PM
    The biggest issue with municipal reports is that often the values are either periodic samples
    for a single value analysis or a reported average. Sometimes they report the variation which
    cannot really...

  • Posted in thread: My Ward Lab Report came in-- HELP? on 05-06-2015 at 03:21 AM
    That's pretty nice water. Just a little alkalinity that can be managed with lactic or
    phosphoric acid. Bru'n Water will quickly get you into the ballpark for good mashing hygiene.
    Supplement with gyps...

  • Posted in thread: National Homebrew Day Giveaway! on 05-02-2015 at 04:17 AM
    Introduced my neighbor to brewing... straight to all grain. No bad batches so far - so it seems
    the advice has been good. Tonight over dinner, his wife told her daughter the story of how we
    met... rig...

  • Posted in thread: One more water report on 04-30-2015 at 12:21 AM
    Carbon filters, when used very slowly (much slower than you expect) can remove chlorine.
    Chloramine can also be removed, but the necessary contact time with activated charcoal is very
    long. Unless you...

  • Posted in thread: First Use of my new pH Meter.. hopefully I did it right. on 04-26-2015 at 03:03 AM
    That's pretty good result for first time out. Gratz!I tend to measure at 30 and 45 minutes. On
    my system, stability of the mash seems to occur somewhere in the middle for most beers. Take a
    hard look ...

  • Posted in thread: Can pH of runnings ever exceed pH of Mash and Sparge Water on 04-24-2015 at 10:01 PM
    So the only case I can think that pH would rise would be the liberal use of chalk (calcium
    carbonate), particularly when using the excess amounts to ensure a mash pH of 5.5 or 5.6 in a
    very dark beer....

  • Posted in thread: Acid malt for tartness vs. pH on 04-24-2015 at 03:51 PM
    Because I am adjusting for taste... I wait until the beer has finished. Yeast selection has a
    lot to do with the acid production in fermentation, some of the saison yeasts bring the pH way
    down and do...

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