Last Activity:01-28-2015 2:15 PM
Likes Given: 19
32 Likes on 15 Posts
Posted in thread: First All Grain Brew Day - Water Chemistry Help on 01-25-2015 at 01:21 PM
You're minerals are great, but there's a lot of alkalinity. You're going to need to adjust the
ph of your sparge water or your beer will end up astringent. Just use some lactic acid and test
it with a...
Posted in thread: Physics of keeping positive keg pressure on 01-22-2015 at 01:55 AM
This is my take based on my understanding of Henry's Law:It's not that your keg is going to
zero psi - it is going to the equilibrium pressure for a very very small amount of CO2 in
solution. In the c...
Posted in thread: Challenging Conventional Advice on 01-18-2015 at 03:48 AM
I think that the chlorine is probably the biggest issue and should be addressed from the word
go.. even if you are doing extract you should pay attention to that one. For the ph I do think
that is a m...
Posted in thread: Challenging Conventional Advice on 01-17-2015 at 10:06 PM
Many advise new all grain brewers not to worry about their water. To get the basics down first.
And in many ways, that is good advice. Just not in all ways. I'm here to say that this is only
half way ...
Posted in thread: Can't find a CO2 leak on 01-06-2015 at 10:35 PM
2b) With the shutoff valve on your regulator CLOSED, adjust the pressure to around 20psi and
then give it some time (12 hours in my case) and if the pressure on the gauge is the same, then
you have el...
Posted in thread: Can't find a CO2 leak on 01-05-2015 at 09:08 PM
Recently I keep blasting through CO2 tanks and I have no idea why. I've checked all hoses,
disconnects, keg lids, regulator attachments, etc, with a spray bottle of star san and I can't
find a single ...
Posted in thread: Mash pH calculations off by .3! on 12-29-2014 at 02:38 AM
Renthispace, I'm having the exact same issue as you, except I used a LaMotte kit to test my
water and use lactic instead of phosphoric. What's worse is that, for me, sometimes my tested
ph is over the...
Posted in thread: Nottingham Esters on 12-27-2014 at 03:36 AM
I haven't experienced or heard of fruitiness fermenting in the low 60's. I have heard that it
gets fruity in the high 60's and up. If your ambient was 62, the actual fermentation was likely
Posted in thread: Nottingham Esters on 12-27-2014 at 03:03 AM
Are you talking about aroma coming out of the fermenter or finished beer? I use notty a fair
amount and find it to be pretty clean. Maybe just a hint of ester compared to neutral American
Posted in thread: Nottingham Esters on 12-27-2014 at 02:17 AM
Who has lots of experience with dry Notty yeast? Not much of a dry yeast user, but brewed a few
batches in a row with this stuff. I've read that it's clean, but in what I thought was an
abundance of c...