Recent content by PtotheL

JuanMoore might be dead, so here are what his notes were when he replied to my private message 3 weeks ago... The coffee flavor was not near as strong as the Maui version, but the coconut, hopping, and other malt flavors were really close. The grain bill definitely needs some tweaking to up...

So... how did it turn out ? How did the coconut flavor come out with the additions you listed ? What would you change about the recipe ?

I'm planning on brewing a porter which will only use dehusked carafa as far as roasted grains go. My goal there is to get as much coffee flavor (and maybe some chocoaltey flavor too) as possible out of the grain with as little dryness/astringency/acrid flavors as possible. Roast is ok, but...

The way I brew my IPAs, I basically always go 50% Marris Otter 50% Pilsner as far as base malts goes.

So, kshuler, how did it turn out ?

<rant> Seriously, people who brewed this recipe and used a partial sour mash need to report in how it tastes. What's the percentage of sour mash you used, if you used acid malt or not, the whole process and how it compares to the original. The majority of posts made by people saying they'll...

Here's the setup I used After the first 12 hours, it was smelling pretty bad. The smell went straight through both coolers. But after, it gradually went away. After 3 days at +/- 100*F, now was the time. I was anticipating the worse... Baby puke smell with a thick layer of thriving...

I'm brewing 11 gallons of saison today and I'm going to try souring 1 gallon of wort. I bought myself a 1 gallon thermos-like cooler. Yesterday, I tried it out with 133*F water and it dropped to 91*F overnight. I've been thinking about a practical way to make it as steady as possible around...

About trying to keep the sour mash at around 100*F... why not use thermos ? Sure, it won't be large enough for people wanting to sour half of their wort, but for people trying to get around 10%, like for a Guinness clone, it could work, no ?

I would like to hear your take on what is considered low, med, and high sulfate amounts... do you define 50ppm of S04 as high ?

Ok, I got way more than I bargained for. I think I'll crawl back to the general forums until I read dedicated books on the subject matter. One word concerning TH's spreadsheet. If I was brewing a stout, I would never adjust the RA to the range it shows. If I understand correctly, the...

Hijack as you would like TH. I'm more than happy of having you in this thread. You say your spreadsheet, the calculated RA SRM range, and Chloride to Sulfate ratio, all worked well for you across a wide range of beer styles ? If so, could you comment on the additions/dilution I planned to...

Thanks for the detailled feedback. Now I'm confused though. If TH's and Palmer's spreadsheets RA and CL:SO4 ratio are not to be used, then I am at a complete lost of understanding how I should be adjusting my water to get where it should PH wise and flavor-enhacing wise. According to...

Hey there. I'm about to brew an Ordinary Bitter and wanted to try making water adjustments. I read a lot and used TH's spreadsheet to bring down my RA to lighter beer range while lowering a bit my Cl:SO4 ratio which is already at 0.66. Here's my tap water profile: Starting Water...

I too would like to know. I was about to order "regular" stainless steel quick disconnects but found out that the cam lock ones are so much cheaper, plus they tend to never leak, or so I heard.