Recent content by TroelsHagensen

I, by no means, see the illustration as a quick solution. It doesn't take much brewing to get to the conclusion that it is more than just numbers. I do find the scientific side very interesting though - but I don't see that illustration as science. I am asking for experience with malt in a...

I think it is nifty if there is a specific flavour you are going for. But my question is perhaps more in regards to what is depicted: Do you agree with coffee notes being in the 250-400L range rather than 450L and above as many malsters usually express?

Hi, I stumbled upon the illustration (see below) which I kind of like. Look for the taste you are interested in incoporating in your beer, find a suitable match by color. BUT! What do you think when it comes to the coffee taste? Starting from around 250 lovibond to around 400, then followed by...

I think it is connected with a lacking way of presenting suggested water profiles. The same people are well aware of the importance of correct mash pH and how to achieve it.

I don't understand why I am given a lecture on how beer Smith works 😅, was my initial question so elementary? I am well aware of how beer Smith works, been using it since 2018. In 2020 I started working in a different brewery where they actually knew what they were doing (largely), and also did...

I can come pretty close to the desired 'dream-profile' I presented, by having a little less Ca, and a little more Cl and SO4. Mashing at 5,5 I end up with 32,5ppm HCO3.

Well that kind of takes me back to my initial question, suddenly it seems that there is a use for the bicarbonate not just for manipulating the pH, but to keep the minirals where I want them. So what is the proper procedure? Making 'unreal' water? We are not getting the adjustments we are...

That's interesting. What is the consequence of not reaching an equilibrium then? Precipitation?

Thanks, I guess that is the simplified answer I was looking for 😁 I know who Martin is and have read some of his stuff. I have yet to move to bru n water. I am using beer Smith at this point.

Thank you Martin, that has been my procedure for a long time! Then i started researching the subject a bit, but I don't really think I have come across any writings where bicarbonate is explained as something primarily to consider if your pH is off, instead of the other way around. I have seen...

@ #2 I know that. I am not looking for most simplistic. I hoped and thought that, that would get across from what I wrote.

Hi there, I need help understanding the role of bicarbonates better than I do at the moment. I am brewing in Greenland, with very soft water - you can see the water profile below. At the moment I am working on a brown ale. For the style I see a lot of suggestions aiming for 100 - 200 HCO3. So...

Take me through the fire - Machine Head

Awesome, that makes sense to me : ) I did the 48 hours in fridge with glycerine before freezing. I guess I will just repeat my procedure again, thanks!

Really? I thought that was the whole point to avoid? Can anyone elaborate? Well me yeast did survive it seems. Poured my five 35 mL vials into a starter and had great activity within 12 hours. Will try again and test in a number of months if I can bring it back to life.