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Posted in thread: 10th Annual New England Regional Homebrew Competition on 09-24-2015 at 03:10 PM
Hi Folks,A quick reminder to get your entries registered if you haven't done so already. The
last day to register is October 9th, but we expect to hit the entry limit before then. Good
Posted in thread: 10th Annual New England Regional Homebrew Competition on 09-19-2015 at 12:29 PM
Hi - yes, there was an initial issue with the registration opening, but it has been addressed
and you should be able to register now. Good luck in the competition!
Posted in thread: 10th Annual New England Regional Homebrew Competition on 08-09-2015 at 02:05 PM
Hi Fellow Brewers,The 10th Annual New England Regional Homebrew Competition is slated for
Saturday October 24th in Nashua NH. This is a BJCP sanctioned competition whose proceeds
benefit charities in ...
Posted in thread: Late Mash Additions and pH Effects on 06-18-2015 at 05:43 PM
Are you using a RIMS/HERMS or a static mash? If the latter, I would encourage you to fully
dissolve the lime in a small amount of DI water first before adding, and a thorough mix.It's
HERMS and yes, I...
Posted in thread: Late Mash Additions and pH Effects on 06-18-2015 at 05:11 PM
I think I have it figured out, we'll see how it works tomorrow. The main mash minus the roast
malts will be sitting at target 5.5 pH for 60 min. Then the roasts will be added along with
pickling lime ...
Posted in thread: Late Mash Additions and pH Effects on 06-17-2015 at 11:18 PM
Yes, the mash is essentially done at the point and you are steeping the roast malt in the
mash/sparge. I would rather eliminate the need for extra steeping pots, but you can certainly
do it that way t...
Posted in thread: Peabody, MA Water Profile on 06-17-2015 at 01:16 PM
Looks like their latest report shows Sodium and Sulfate, but not the others that we'd be
concerned with: if you contacted the water supervisor, they would give you the additional
Posted in thread: Late Mash Additions and pH Effects on 06-17-2015 at 12:50 AM
Thanks Matt - yep, I'm going for Gordon's technique so perhaps I'll limit the exposure to the
last 15 minutes. Sparge water is RO so that should be fine. I'm shooting for a higher
percentage of roast ...
Posted in thread: Late Mash Additions and pH Effects on 06-16-2015 at 10:44 PM
I am brewing a RIS and plan to try the technique of late mash additions of the roast malts to
reduce potential astringency. The roast malts (roasted/choc/black) make up 11.5% of the overall
Posted in thread: Blaugies Saison Dregs on 04-14-2015 at 03:43 PM
I attempted to make a starter from the dregs of two bottles of Blaugies Saison D'Epeautre and
it doesn't look quite right to me. began with the dregs from one bottle on the stirplate in a