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10-01-2012

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05-31-2016 8:57 PM

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  • Posted in thread: RO Water & Bitterness on 05-31-2016 at 04:18 PM
    1 ounce of warrior, depending on the rest of the recipe, must be very harsh. I've seen them at
    15-17% AAUs, which would be enough to feel like it's stripping enamel off of my teeth in some
    cases, FWH ...

  • Posted in thread: Reusing dry hops in the next batch for bittering on 05-28-2016 at 02:57 PM
    I do recycle my hops as I call it when dry hopping. I typically just freeze it to use as a
    bittering on something, but I have found out a couple of things regarding this. Firstly, I only
    use whole lea...

  • Posted in thread: RO Water & Bitterness on 05-26-2016 at 07:26 PM
    For some grist profiles, the minerals alone done pull the mash down far enough (usually lighter
    colored profiles) and acid is needed to put you in the correct pH range.Was this mash pH or
    finished wor...

  • Posted in thread: RO Water & Bitterness on 05-18-2016 at 01:08 PM
    Given the amounts of Gypsum and CaCl added to that water volume, the levels of SO4 and Cl
    shouldn't be excessive for a pale ale. But might be a little high for some Belgian styles. The
    amount of Ca ad...

  • Posted in thread: RO Water & Bitterness on 05-11-2016 at 03:37 AM
    I have an RO filter.

  • Posted in thread: Anyone got a Surly's Todd the Axe man clone on 05-10-2016 at 09:57 PM
    I would mash this at higher temp next time (154-156). I made one similar with this. I used 2
    Row. One dry hopping. I'd move most of the hops on flame out and do whirlpool. V2 soon!

  • Posted in thread: RO Water & Bitterness on 05-10-2016 at 09:30 PM
    Can't be the hops. That's why I did a first wort hopping to reduce the how harsh the bitterness
    is. One example is 1oz of Warrior as First Wort then 5 and 0 mins Mosaic for aroma.

  • Posted in thread: Dry hop timing when cold crashing on 05-10-2016 at 07:29 PM
    do 3 days series at room temp! 2 even 3 series of 3 days should do.

  • Posted in thread: RO Water & Bitterness on 05-10-2016 at 06:34 PM
    Hello,Can you give me some examples of water profiles ?For my Belgians I am using 6 grams of
    gypsum and 5.5 of CaCl2 on a 10-11 gallons batch all of that with RO water.I used the same
    profile on an IP...

  • Posted in thread: Another Hopburst Q? on 05-10-2016 at 06:15 PM
    Read and listen to all lot of people. Anything before 10mins seems to be a lost cause when it
    comes to aroma. I'd do half of that at 5mins and the other half at end of the boil. Even that
    might be a l...

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