Last Activity:07-25-2016 4:00 PM
Likes Given: 9
24 Likes on 15 Posts
Posted in thread: Calculating ABV increase from fruit additions? on 07-18-2016 at 04:38 PM
My watermelon addition knocked down the ABV from 13.1 to 12.96~1% is that within the accuracy
of your measuring equipment?Also...13.1% ABV watermelon wheat beer?!Why not slice a watermelon
in half and...
Posted in thread: Oops, messed up my daughter's instrument cluster... on 07-18-2016 at 04:35 PM
The cheapest solution that i can think of:Buy another '99 Buick Regal with a working instrument
Posted in thread: Homebrew Brewery Name? on 07-13-2016 at 08:49 PM
Ye Mystik Brew Krewe10 & 131 BrewjunctionOld Rugged Cross Fortyniner 6 double 7Hersey River
HoppersOsceola County Mashers
Posted in thread: Homebrew Brewery Name? on 07-13-2016 at 03:19 PM
That's the Ferris State University Bulldog Hockey logo. Sadly, the athletic department retired
the logo with the bulldog biting the hockey stick and now the hockey program uses the generic
Posted in thread: Homebrew Brewery Name? on 07-13-2016 at 01:24 PM
Tell me about the Dog Biting the Hockey stick image? Is there a name in there somewhere?
Posted in thread: Water Chemistry in small batch BIAB on 07-12-2016 at 02:23 PM
Here's a post I asked a similar question. I got Martin Brungard to chime in. Check it out.
Small Batch Boil-Off & Its Affect on Ion Concentration will tell you that in my own
experiments I've been W...
Posted in thread: Water Chemistry in small batch BIAB on 07-11-2016 at 07:12 PM
My understanding is that there is no reason to target any bi-carbonate level, as in a proper pH
mash, there will be no residual bi-carbonate. In a pale beer grist that needs added acid,
adding CaCO3 o...
Posted in thread: Water Chemistry in small batch BIAB on 07-11-2016 at 01:56 PM
I'll need to add some acid already, since i am doing a full volume mash with pale
2-row.However, there are other sources of calcium added in the CaCl and gypsum - these have an
acidifying effect on th...
Posted in thread: Water Chemistry in small batch BIAB on 07-10-2016 at 11:09 AM
You want to hit your pH correctly for the mash. You want to get your flavor ion concentrations
correct for the post-boil. What are your predicted pH's for those sets of salt additions?Brew
on :mug:So ...
Posted in thread: Importance of pH for BIAB on 07-09-2016 at 10:43 PM
Necromancy :DWhat about doing an acid rest at 95F instead of adding lactic acid? Is this
technique out-dated, or only used if you are a super-strict interpreter of the reinheitsgebot?