Last Activity:07-04-2015 12:36 PM
Likes Given: 17
27 Likes on 20 Posts
Posted in thread: First wort hop question on 07-03-2015 at 03:47 PM
I left mine in. Ive just tasted my first FWH brew and its pretty good. Very smooth for the
amount of hops and projected IBUs. I think the calculations are made keeping the hops in
through the boil. No...
Posted in thread: First wort hop question on 07-03-2015 at 02:31 PM
Should I take my hop bag out of the kettle before boiling or leave it in?
Posted in thread: How fast can WLP001 finish? on 07-01-2015 at 10:09 PM
I'm glad to see someone else getting gunk on the outside of their big mouth.I wondered if I was
the only one. I fear that if I tighten it too much I'll never get it off. That thing is a pain
Posted in thread: Homebrew club experiment on 06-29-2015 at 01:26 AM
That's a possibility, though I'm pretty sure astringency from high PH is here to stay. Anybody
have any experience with that? Will it fade? It won't hurt to try anyway.
Posted in thread: Homebrew club experiment on 06-28-2015 at 09:23 PM
A tasting update: the IPA brewing profile tastes great at the time of kegging. Very solid, very
drinkable. The London profile is an undrinkable mess. Incredibly astringent. It will definitely
Posted in thread: IBU's and brewing software on 06-20-2015 at 11:52 AM
Great thanks for the info. I was unaware the ibu calculations had accounted for that.
Posted in thread: IBU's and brewing software on 06-20-2015 at 12:33 AM
Does brewing software normally take into account the hops isomerization that takes place after
the boil? I know hops still provides bitterness as it cools so I'm fairly certain most software
Posted in thread: Homebrew club experiment on 06-15-2015 at 10:01 PM
Baking soda is used to raise the pH of the mash. The only instance where I can see using it
would be in counteracting acidic roasted malts. I have fairly typical water and when I look at
my profile in...
Posted in thread: Homebrew club experiment on 06-15-2015 at 01:10 PM
I used brewers friend to calculate a water profile for London Porter using 100% RO. Using
baking soda brought my numbers in line with that style. Sorry I don't have the exact ppm
numbers handy right n...
Posted in thread: Homebrew club experiment on 06-14-2015 at 11:50 PM
I would have just stuck to the sulfate/chloride adjustments. The high mash pH could produce an
unpleasantly astringent beer.That water recipe is just a malty profile, best for London porters