VIEW MY

rwing7486

Gift Premium Subscription To rwing7486

Join Date:

02-03-2010

Last Activity:

01-28-2015 3:42 PM

Likes Given: 4

5 Likes on 5 Posts 

    ABOUT ME

  • Michigan
  • Male
  • Single

LATEST ACTIVITY

  • Posted in thread: Imperial IPA, First time messing with water chemistry on 01-28-2015 at 05:47 PM
    Interesting! I saw your previous note and was concerned with using 300 ppm sulfate with a black
    IPA. Thank you for clarifying. But I'm still curious, both sulfate and roast have the tendency
    to dry th...

  • Posted in thread: Imperial IPA, First time messing with water chemistry on 01-28-2015 at 03:40 PM
    Hello, I try to setup a water profile for an Imperial Black IPA.I made a black IPA once, which
    tasted awsome. But I don't have the water profile for it now since I lost it.This is my setup,
    which I do...

  • Posted in thread: Imperial IPA, First time messing with water chemistry on 01-28-2015 at 02:25 PM
    Personally I would bump up your sulfate to at least 250 and add some Cl as this will help
    accentuate bitterness and help with clarity of the beer. It is also provides a "salt" taste
    which can enhance ...

  • Posted in thread: Oreo Cream Stout - Using Oreos on 01-27-2015 at 05:40 PM
    So yesterday I came up with a base recipe with some help from Colorado68 for a Oreo Cream stout
    recipe. After talking with him the beer came out very solid and definitely was a great beer for
    a sweet ...

  • Posted in thread: Imperial IPA, First time messing with water chemistry on 01-27-2015 at 02:38 PM
    I target between 250 and 300ppm for my SO4 and like to lean more towards the 300ppm side
    especially when I am brewing my black IPA's. Like yooper said i would eliminate the salts, both
    epsom and canni...

  • Posted in thread: American Stout Water Profile on 01-25-2015 at 06:16 PM
    You are right on the margin with 19.6% (BTW your percentages don't agree with your weights
    except in the case of the black malt) dark malts and thus you might require some bicarbonate
    depending on the...

  • Posted in thread: American Stout Water Profile on 01-25-2015 at 03:23 PM
    my estimated room temp pH is at 5.4 my recipe is listed belowIngredients:------------Amt Name
    Type # %/IBU 9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.2 % 12.0 oz Caramel/Crystal Malt -
    60L (60.0 ...

  • Posted in thread: American Stout Water Profile on 01-24-2015 at 09:56 PM
    Thoughts on this water profile for an american stout I am brewing?

  • Posted in thread: Calcium level for DIPA - 181ppm still OK? on 01-04-2015 at 02:42 PM
    That is why I add some of my gypsum to the boil kettle, instead of mash...I add enough gypsum
    to get me to 5.4 in the mash. Then, the rest goes straight into the boil kettle so I don't need
    to battle ...

  • Posted in thread: Calcium level for DIPA - 181ppm still OK? on 01-04-2015 at 02:23 PM
    Re the pickling lime - it'll increase the mash pH. If you're using typical IPA grains (light
    base malt and some crystal for color) the pH will probably be too high as is and will require
    acid to get i...

0 COMMENTS
POST A COMMENT

Newest Threads

LATEST SPONSOR DEALS