Recent content by Whoa

I arrived at those additions following a brewing water chemistry spreadsheet and Palmer's ranges. It's probable I didn't follow everything right. On my last batch I used brita filtered water, so hopefully most of the chlorine was removed from that water. I don't have the chloramine test...

I'm still cutting my teeth after 8 batches - 6 of them all grain - on getting my beer to taste right. My batch #6 of the dogfish 60 clone from this forum turned out great - different from actual dogfish head 60, but still great. This batch and several other keepers had a nice, coagulated trub...

Sounds like a good start, I'll do that and go from there. I have the water report in my documents on my home computer, I'll post it in the science forum in the next couple of days. Thanks.

My ph paper only have the color scale to compare to. It was under 6, but not by much. I didn't bother with a 5.2 buffer because I've always heard Chicago water is fine without it - I did use filtered water for the first time on this last batch, though. Do the proteins need the lower ph to...

Thanks for replying so fast. I've kept the burner on high for all my batches, so there's at least one thing I've been consistent at - though I had a little more volume, and the hood was on high last night, so maybe the boil wasn't as strong. The strange thing is this is the first batch I used...

What are the factors that leave a fine, non-coagulated trub after cooling in the boil kettle? Of the 8 batches I've done so far, 3 of them had a very loose and fine trub after cooling. Compared to that nice coagulated trub cone I've seen in a few of my batches, there is a huge loss. I thought...

Good to know. Thanks! I've used Nottingham for 5 other batches I've done with good results and the us-05 for Yooper's house ale, which I just bottled the other night. I was surprised to read the sachet was vacuum packed, it just didn't seem right. They must have been referring to either past...

I bought an 11.5g package of this yesterday and the package is soft and even has a bit of gas in it. I didn't think anything of it until I read on the fermentis website that the yeast comes in vacuum sealed packages and shouldn't be used if the package is soft. What confuses me a bit is that the...