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Search: Posts Made By: abrix
Forum: Brew Science 03-14-2014, 01:54 AM
Replies: 2
Views: 230
Posted By abrix
Do you also use your HLT water for cleaning? If...

Do you also use your HLT water for cleaning? If so, I don't know if I would take the time and expense to add acid and minerals to water that would be more effective cleaning if you just left it...
Forum: Brew Science 03-13-2014, 12:14 AM
Replies: 8
Views: 352
Posted By abrix
I suppose you want to be sure that you get a...

I suppose you want to be sure that you get a chance to brew a second batch, huh?

Alkalinity would be reduced by half, yes.

If you dilute 50/50 (or more), you may want to add back some calcium...
Forum: Brew Science 03-13-2014, 12:02 AM
Replies: 8
Views: 352
Posted By abrix
You could use lactic acid to bring your pH down...

You could use lactic acid to bring your pH down on lighter beers or dilute with DI water (which reduces all your ion counts proportionately).

Honestly, though, for your first beer? Maybe consider...
Forum: Brew Science 03-12-2014, 11:54 PM
Replies: 8
Views: 471
Posted By abrix
Caveat: I haven't plugged your numbers into the...

Caveat: I haven't plugged your numbers into the spreadsheet myself, so this is off the cuff.

I would omit the chalk. You probably don't need the calcium, and you may only need the additional...
Forum: Fermentation & Yeast 01-29-2014, 08:35 PM
Replies: 32
Views: 2,023
Posted By abrix
So...is there a temperature at which folks get...

So...is there a temperature at which folks get English character from Nottingham without getting any odd tartness?

I recently pitched Notty at 62F, warmed to 65 over the first 24-36 hours, and...
Forum: Fermentation & Yeast 01-26-2014, 04:09 PM
Replies: 8
Views: 298
Posted By abrix
Fermentation control is most critical in the...

Fermentation control is most critical in the first 48 hours, and then to a lesser extent to ensure full attenuation and clean up of diacetyl, etc.

I don't think your beer will suffer much -- if...
Forum: Light Hybrid Beer 01-25-2014, 09:53 PM
Replies: 28
Views: 3,674
Posted By abrix
Since you are in Michigan, I have to ask: have...

Since you are in Michigan, I have to ask: have you had OddSide's Bean Flicker?

Reading your recipe reminded me of that beer...
Forum: Beginners Beer Brewing Forum 01-25-2014, 01:12 AM
Replies: 4
Views: 130
Posted By abrix
Boiled and cooled tap water is better, but wort...

Boiled and cooled tap water is better, but wort will do in a pinch. You can expect to lose some yeast cells when you rehydrate in wort, so the beer might be a little slower to show signs of...
Forum: Brew Science 01-25-2014, 01:09 AM
Replies: 16
Views: 623
Posted By abrix
I personally appreciate some gypsum in my...

I personally appreciate some gypsum in my APAs/IPAs, and I think the guideline of staying under 350ppm is pretty reasonable. You can add some or all of your gypsum to the kettle if you don't want to...
Forum: Brew Science 01-24-2014, 10:20 PM
Replies: 4
Views: 1,202
Posted By abrix
Just wanted to say thank you for your feedback...

Just wanted to say thank you for your feedback and suggestions!
Forum: Brew Science 01-19-2014, 04:54 PM
Replies: 4
Views: 1,202
Posted By abrix
Is it crazy to use a combination of lactic and...

Is it crazy to use a combination of lactic and phosphoric acid (adding each separately and slowly)? My gut feeling is that (a) I would get some flavor impact from straight lactic acid and (b) a...
Forum: General Techniques 01-18-2014, 09:12 PM
Replies: 7
Views: 1,040
Posted By abrix
FYI, I ended up just cutting small pieces off the...

FYI, I ended up just cutting small pieces off the regular blue sponges that I use for cleaning brewing equipment and pushing them through dirty hoses with hot water. It sometimes takes a couple of...
Forum: Brew Science 01-18-2014, 09:03 PM
Replies: 4
Views: 1,202
Posted By abrix
Hydroxyl apatite precipitation

I have a situation where I am looking at using phosphoric acid to reduce the alkalinity of some pretty hard and alkaline brewing liquor (256 total alkalinity and 410 total hardness, both as CaCO3). ...
Forum: General Beer Discussion 01-14-2014, 01:15 AM
Replies: 804
Views: 68,527
Posted By abrix
Same here. Hoping for better luck tomorrow.

Same here. Hoping for better luck tomorrow.
Forum: Beginners Beer Brewing Forum 01-11-2014, 01:48 AM
Replies: 6
Views: 309
Posted By abrix
I would consider dropping the citra, as I feel it...

I would consider dropping the citra, as I feel it can easily overwhelm other hops, even when used in small quantities.

I have no hands-on experience with Kohatu or Mosaic, but it looks like a...
Forum: General Techniques 09-29-2013, 07:35 PM
Replies: 7
Views: 1,040
Posted By abrix
CoalCracker, how did those ball sizes work out...

CoalCracker, how did those ball sizes work out for you? I'm curious what diameter hose you were able to get the 3/8" sponge ball through, as I'm looking at ordering some for cleaning 1/4" hoses.
Forum: All Grain & Partial Mash Brewing 07-25-2013, 02:05 PM
Replies: 14
Views: 780
Posted By abrix
I was under the impression that pilsner was the...

I was under the impression that pilsner was the go-to base malt for saison, rather than pale ale malt?

On mash temps, we will be mashing our saison at 149 this weekend. We will start the ferment...
Forum: Recipes/Ingredients 07-17-2013, 02:31 PM
Replies: 13
Views: 1,154
Posted By abrix
Any bitterness from sage (to my taste) is mild at...

Any bitterness from sage (to my taste) is mild at best, and I think three hours is excessive.

To be fair, the recipe that calls for a three hour boil with the sage is from the 1800s, uses "1...
Forum: Recipes/Ingredients 07-17-2013, 01:53 PM
Replies: 13
Views: 1,154
Posted By abrix
Of the three sage ale recipes in Sacred and...

Of the three sage ale recipes in Sacred and Herbal Healing Beers (my go-to for this kind of thing), (A) adds sage at flameout, (B) boils it for three hours, and (C) boils the sage for one hour with...
Forum: Recipes/Ingredients 07-17-2013, 01:34 PM
Replies: 13
Views: 1,154
Posted By abrix
@reed1911, have you brewed with sage before? ...

@reed1911, have you brewed with sage before?

For the OP, if you haven't brewed with sage and/or yarrow before, I would keep the yeast simple and neutral (US-05/WLP-001/1056) and go with bittering...
Forum: General Techniques 06-28-2013, 05:18 PM
Replies: 2
Views: 452
Posted By abrix
No negative effect. Most of the hop flavors are...

No negative effect. Most of the hop flavors are already extracted after four days (assuming you're not rousing the hops). In my experience, you'll have a much easier time racking off the dry hops...
Forum: General Chit Chat 06-25-2013, 01:32 PM
Replies: 63
Views: 1,944
Posted By abrix
@pjj2ba, At the extreme, you could...

@pjj2ba, At the extreme, you could (theoretically) brew a 1.030 OG beer that only attenuates down to 1.021, leaving you at 1.2% ABV, so your grain bill could be very modest.

But your sanitation...
Forum: General Beer Discussion 06-25-2013, 01:20 PM
Replies: 34
Views: 2,483
Posted By abrix
Craft beer is going to need more ChE's who...

Craft beer is going to need more ChE's who understand the nitty-gritty of quality control. In my opinion, QA/QC is going to make or break a lot of small breweries over the next ten years.
Forum: General Chit Chat 06-24-2013, 07:13 PM
Replies: 63
Views: 1,944
Posted By abrix
According to this chart...

According to this chart (http://books.google.com/books?id=zV9bpyykNtMC&lpg=PP1&dq=brewing%3A%20science%20and%20practice&pg=PA117#v=onepage&q&f=false), mashing at 167-176F at a thickness of 1-1.4...
Forum: Fermentation & Yeast 06-20-2013, 06:01 PM
Replies: 1
Views: 310
Posted By abrix
With active fermentation being finished, I would...

With active fermentation being finished, I would let the temperature rise to 68 or even into the mid-70s to make sure the yeast gets done working. If you drop the temp on it too soon, the yeast might...
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