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04-24-2015 5:02 PM

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  • 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...

  • Posted in thread: Acid malt for tartness vs. pH on 04-23-2015 at 10:58 PM
    I brew a lot of saisons, but cannot say that acid malt in the grist is really apparent in the
    flavor. I could use more acid malt I suppose, but I already mash my saisons around 5.2. If it
    falls below ...

  • Posted in thread: When to Make Water Adjustments? on 04-23-2015 at 02:18 PM
    That should work just fine. That gives you two chances to stir very well and make sure the
    minerals are fully dissolved. You may see some of it settle out in the HLT over night, and you
    are adding the...

  • Posted in thread: Multiple Hot Breaks? on 04-17-2015 at 07:10 PM
    Wort pH has an apparent effect on the formation of protein breaks. Wort pH is dependent on a
    variety of things in the kettle, but at boiling, large fluffy break material seems to form
    around 5.1 (meas...

  • Posted in thread: Water Adjusments Making My Beers Dull? on 03-25-2015 at 04:43 PM
    First thing that jumps out is the mash pH at 5.5 - I would shoot lower a bit for 5.4. That
    seems to help me with hoppier beers. You could take a beer and add a drop or two of lactic or
    phosphoric acid...

  • Posted in thread: Pressurized transfer from conical to keg rig on 03-16-2015 at 09:37 PM
    +1 - I set mine on my grain scale that is rated to 50 lbs. I stop around 40 lbs or so,
    factoring out the tare of the weight of the keg (which varies a bit). Lately, I have just
    purged the keg, opened ...

  • Posted in thread: Pressurized transfer from conical to keg rig on 03-16-2015 at 01:18 PM
    That is really nice! I like the PRV and the corny post. I went with the 90 degree because I
    keep a shelf in the freezer.SSBrewTek claims to rate at 5 psi, but it starts to leak pressure
    around 3 psi f...

  • Posted in thread: The HomeBrewTalk 2015 Big Giveaway! on 03-12-2015 at 04:17 PM
    sign me up

  • Posted in thread: Bru'n Water: First Timer Help on 03-07-2015 at 09:25 PM
    Kraken, sorry... I just read through this again. You should only use the pickling if your
    sulfate addition doesn't bring your estimated mash pH right to 5.4. If it hits low... That
    would be the option...

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