Last Activity:02-17-2016 12:41 AM
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8 Likes on 8 Posts
Posted in thread: Hofbrauhaus Beer on 10-06-2014 at 10:35 PM
For Helles, I have brewed Jamil's recipe and have been told by the judges in my club that it
was a spot on fantastic helles (of course, I concurred!). It took first place several times if
Posted in thread: Hofbrauhaus Oktoberfest on 10-06-2014 at 10:23 PM
I was given a small keg (1.3 gal?) of this beer and thought it was a fantastic festbier!. The
underlying style appeared to be helles, but the alcohol was around 6.2% if I recall correctly.
The malt wa...
Posted in thread: Dry ice to cool wort on 09-13-2013 at 10:05 PM
The contamination consideration is a concern. Maybe using dry ice to prechill the water going
to the immersion chiller (I have a an additional immersion chiller)...
Posted in thread: A Brewing Water Chemistry Primer on 09-12-2013 at 11:51 PM
Just a quick update. 70 - 80 batches later and using the Milwaukee pH meter from MoreBeer, the
beers are turning out truly exceptional, the WaterCalc sheets have been very accurate in
predicting mash ...
Posted in thread: Dry ice to cool wort on 09-12-2013 at 11:47 PM
Let's say that you have just enough time to chill your wort to 100F but would really like to
get to at least 65 to pitch. Any harm in throwing in some dry ice to rapid chill. Assume the
CO2 off gases,...
Posted in thread: Rebuilding regulators on 08-19-2013 at 05:40 PM
Would appreciate it if someone could explauin the general workings of a regulator. There is the
regulator body, a valve assy. which screws into the body, a diaphragm that puts pressure onthe
Posted in thread: A Brewing Water Chemistry Primer on 07-31-2013 at 05:20 AM
I went ahead and purchased the Milwaukee 102 sold by MoreBeer and recommended by Kai Troster.
Here is a comparison of data with the HM Digital PH200:Both meters calibrated per
Posted in thread: A Brewing Water Chemistry Primer on 07-31-2013 at 05:10 AM
I understand the role of salts addition in affecting mash pH and beer flavor. But I'm not clear
on whether there's also an effect of salts in the brewing water on getting a vigorous
fermentation by th...
Posted in thread: A Brewing Water Chemistry Primer on 07-21-2013 at 12:39 AM
May I respectfully offer Conclusion 8 to AJ's article on Estimating Mash pH:8. Relax. Have a
Posted in thread: A Brewing Water Chemistry Primer on 07-21-2013 at 12:17 AM
Ok, lemme see if I can extrapolate for practical usages. Each first time I brew a beer, I might
want to measure the resultant pH of the mash prior to salt additions, excepting that I probably
want to ...