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Nil

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Join Date:

12-12-2011

Last Activity:

11-08-2016 1:36 AM

2 Likes on 2 Posts 

    ABOUT ME

  • Beer making,science,statistics,programming,fishing,PC gaming,Macs
  • Tell you later
  • Classical Music and Oldies
  • The Matrix, Deep Cover & Gladiator.
  • History Channel, Dexter
  • I started making my own beer about two (2) years ago. Wall Street hit us hard, and I wanna keep on drinking beer. With the knowledge of my girlfriend, I started making my own. I really regret that all this time I have been drinking mass-produced beer. Better late than never. I have a strong scientific background, I am applying rocket science to beer making. I believe that there is a lot of room for optimizing the process.
  • My plan is to keep on gathering data and optimized my home brewing. I will make my own recipes and maybe set up my own mini-brewery with some PLC and automatic controls. Then I may move further, but right now I want to concentrate on knowing all aspects of beer making.
  • 1/2 grain, 1/2 extract wheat beer
  • Secret Recipe
  • I have bottled a number of pre-packaged kits. Now, I have a couple of my own extract recipes that I really enjoy.
  • None. I am still using the sugar-based forced carbonation.
  • Male
  • Single
  • Canton
  • Ohio

LATEST ACTIVITY

  • Posted in thread: Water Chemistry Surprise on 11-07-2016 at 08:15 PM
    I got how the author determined that a SG = 1.0557 = 68.14 g/L. Never mind.

  • Posted in thread: Water Chemistry Surprise on 11-07-2016 at 08:12 PM
    Good source. Don't know how the author determined that a SG = 1.0557 = 68.14 g/L.Anyway, I am
    under the impression that you a missing a point: the term "dihydrate" to water within the
    crystal structur...

  • Posted in thread: Overcarbonation on 11-06-2016 at 11:45 PM
    Worked, Thanks!Nil :mug:

  • Posted in thread: Sparging with RO Water on 11-06-2016 at 11:44 PM
    BTW, Yooper, love your "Giving beer a leg to stand on since 2006". That is really cool. Take
    care.

  • Posted in thread: Sparging with RO Water on 11-06-2016 at 11:42 PM
    Yeast flocculation occurs during fermentation, meaning that calcium is not needed in the mash.
    Beer stone occurs mainly in kegs (assumed, never observed). Ergo, the calcium can be added
    straight to th...

  • Posted in thread: Water Chemistry Surprise on 11-06-2016 at 11:31 PM
    Sorry, Dihydrate, meaning it has 2 moles of water within the CaCl2 crystal structure. Why you
    recommend to measure specific gravity? This is a dimensionless value that is based on a mass
    ratio at wate...

  • Posted in thread: Sparging with RO Water on 11-06-2016 at 11:21 PM
    So... the water profiles published are for the final wort and not the water. If this is the
    case, then I can fairly assume that almost all ions/anions in the mash are consumed during the
    process. Also...

  • Posted in thread: Sparging with RO Water on 11-06-2016 at 06:19 PM
    Hello All, I made extra research and found that some don't recommend to add salts to the
    sparging water. I was under the impression that in order to have control over the beer flavor,
    one must treat b...

  • Posted in thread: Water Chemistry Surprise on 11-06-2016 at 05:34 PM
    I double checked today. My problem was that the 2.15 g/mL is based on a microzined CaCl2. The
    one that I get spheronized. Made a weight test and 1 tbs = 14.2 g. As you said, still high yet
    not as high...

  • Posted in thread: Water Chemistry Surprise on 11-04-2016 at 04:01 PM
    Hello All, Based on my latest home brewing experience, I decided to move forward with RO water
    and get into water chemistry. Now. All the time I had been said that 1 - 2 tbs of Calcium
    Chloride Dehydr...

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