Mr. Mojo Rising
Last Activity:02-03-2010 3:08 PM
2 Likes on 2 Posts
Posted in thread: new mash tun - adjust strike water temp? on 01-15-2010 at 03:18 PM
Yes. It is better to slowly pour the grain into the strike water and have someone stir the mix
in while doing this.
Posted in thread: new mash tun - adjust strike water temp? on 01-15-2010 at 01:20 PM
2) I thought I read somewhere that you should pour the water onto the grain, and not the other
way around like you do. Never really thought about a reason why though - any issues with doing
it this w...
Posted in thread: Adding Salts POST Fermentation on 01-15-2010 at 03:22 AM
My grandpa used to add salt to his beer and said it made it taste better. Baking Soda increases
alkalinity AND adds salt. Maybe there is something to it. Grandpa drank a lot of beer!
Posted in thread: Adding Salts POST Fermentation on 01-14-2010 at 05:22 PM
I know I don't have an infection, the alcohol is way high. I do agree with you on the PH. I
haven't tested it, but based on the water I brewed the RIS with I bet it is very acidic.
Posted in thread: Removing Metallic Flavors From Beer Using EDTA on 01-14-2010 at 03:33 PM
I wish I knew that a few batches ago. Wish there was a product to remove the taste of "burnt
mash." Coulda used that this summer:(
Posted in thread: Adding Salts POST Fermentation on 01-14-2010 at 03:16 PM
Here we go!This is the water I brewed with which is tap water. I made NO adjustments to this
water. I brewed this before getting my Ward Labs results. Original:PH. 8.1NA - 14ppmCA -
17ppmMG - 12ppmSO ...
Posted in thread: Adding Salts POST Fermentation on 01-13-2010 at 11:24 PM
Unbelievable results!I took a cup of a Russian Imperial Stout that I brewed with very soft
water and micro-scaled the suggested additions that I should of during the mash/sparge in half.
I added them ...
Posted in thread: Adding Salts POST Fermentation on 01-13-2010 at 02:11 AM
According to the water talks on Brewing Radio, Palmer suggests putting some salts into the boil
in proportion to what you sparge. That is to help flavor, specifically the chloride/sulfate
Posted in thread: Adding Salts POST Fermentation on 01-13-2010 at 01:10 AM
I am just wondering what if at all the affect this would have on a few of my beers. I have
noticed a difference with the beers that I have customized a recipe for and would possibly like
Posted in thread: The Goodness APA on 01-08-2010 at 10:45 PM