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Forum: Sponsor Giveaways 08-01-2013, 02:56 PM
Replies: 2,429
Views: 92,741
Posted By jyda
+1

+1
Forum: Brew Science 01-04-2013, 01:27 AM
Replies: 9
Views: 1,105
Posted By jyda
The pickling lime was decidedly less salty in...

The pickling lime was decidedly less salty in taste. It actually made quite a nice difference. While not ideal it certainly was much more drinkable

EDIT: seems less soluble than banking soda...
Forum: Brew Science 12-22-2012, 08:10 PM
Replies: 9
Views: 1,105
Posted By jyda
Hmm I really like the idea of using Bru'N Water...

Hmm I really like the idea of using Bru'N Water to get me in the ballpark then do a really small test batch to refine.

I thought I was making it easy by using DI/RO water but I seem to be...
Forum: Brew Science 12-22-2012, 07:46 PM
Replies: 9
Views: 1,105
Posted By jyda
That sounds familiar from my last chemistry class...

That sounds familiar from my last chemistry class 15 years ago... getting old I guess.

When you do your tests for a new grist to figure out what adjustments need to be made for pH, how do you do...
Forum: Brew Science 12-18-2012, 08:02 PM
Replies: 9
Views: 1,105
Posted By jyda
Counter too much lactic acid with baking soda

Hi all,

I have been dealing with a rather unpredictable (unstable?) pH meter lately as I work to refine my water adjustments. In my last batch I think I've added too much lactic acid as there's a...
Forum: Recipes/Ingredients 08-01-2012, 03:32 PM
Replies: 4
Views: 813
Posted By jyda
If I concentrated and looked for it, it was...

If I concentrated and looked for it, it was there. It wasn't anything overpowering or distracting but because the grain bill was not very complex I imagine it did nothing to hide it. Also, the fact...
Forum: DIY Projects 06-22-2012, 08:38 PM
Replies: 3,269
Views: 2,054,594
Posted By jyda
Beautiful. Id like to see more pics, I'm thinking...

Beautiful. Id like to see more pics, I'm thinking of moving to a full 3 vessel system.

Edit: your linked thread is what I was looking for! I'm using BrewTroller as well which is a large part my...
Forum: DIY Projects 06-21-2012, 05:35 PM
Replies: 3,269
Views: 2,054,594
Posted By jyda
Upgraded to some Blichmann pots 65740

Upgraded to some Blichmann pots



65740
Forum: All Grain & Partial Mash Brewing 06-21-2012, 05:20 PM
Replies: 12
Views: 6,224
Posted By jyda
Doh. Very good point, welcome words of wisdom.

Doh. Very good point, welcome words of wisdom.
Forum: All Grain & Partial Mash Brewing 06-20-2012, 12:32 AM
Replies: 12
Views: 6,224
Posted By jyda
+1. Though I would say step one is to get a...

+1.

Though I would say step one is to get a pH meter, step two is to read the pH calibration sticky, step 3 the water chemistry primer sticky.

;)
Forum: Brew Science 06-06-2012, 07:53 PM
Replies: 6
Views: 923
Posted By jyda
An interesting side note. As I have been working...

An interesting side note. As I have been working to get my mash pH in the right area, and taking boil pH (15 mins into boil) as well as hot break, I've notices the closer I get to a proper mash pH...
Forum: All Grain & Partial Mash Brewing 06-04-2012, 05:55 PM
Replies: 29
Views: 5,151
Posted By jyda
I don't fly sparge so my advice my be off and I...

I don't fly sparge so my advice my be off and I hope a more experienced brewer will chime in.

3 gallons of sparge seems low to me. If I were you, I would mash as you are, direct fire to mash out...
Forum: Fermentation & Yeast 05-28-2012, 09:11 PM
Replies: 9
Views: 1,150
Posted By jyda
Queue Revvy to drop a "do not throw beer away...

Queue Revvy to drop a "do not throw beer away link" ;)

Glad it turned out for the best. It's interesting to see that even something like a rubber taste can age out. Thanks for the update.
Forum: Recipes/Ingredients 05-22-2012, 04:06 PM
Replies: 18
Views: 780
Posted By jyda
In my case I ordered online at Austin Homebrew. I...

In my case I ordered online at Austin Homebrew. I usually order my recipe milled and assign to a grist per recipe.

This time I meant to order the pils milled and the acid malt separate unmilled...
Forum: Recipes/Ingredients 05-21-2012, 06:45 PM
Replies: 18
Views: 780
Posted By jyda
Misorder: belgian pils and acid malt

So somehow I ordered way too much acid malt with some Belgian pilsner malt and am looking for help on how to use it.

11.5# Belgian Pilsner malt
2# Acid malt

They are already milled and mixed...
Forum: Brew Science 05-01-2012, 01:12 AM
Replies: 6
Views: 923
Posted By jyda
Thank you again, it makes sense. I'll add boil pH...

Thank you again, it makes sense. I'll add boil pH and break observations to my brew notes and see if I can see a trend in output.
Forum: Brew Science 05-01-2012, 12:15 AM
Replies: 6
Views: 923
Posted By jyda
That makes sense, thanks for the info. So,...

That makes sense, thanks for the info.

So, following the primer, what kind of adjustments should be made at the kettle if I'm above 5.2? I don't see how adding CaCl2 is going to affect that.

Or...
Forum: Brew Science 04-30-2012, 04:50 PM
Replies: 6
Views: 923
Posted By jyda
Hot Break / CaCl2 additions

Hello,

In the May-June 2012 issue of BYO they have a comment in the Tripel recipe as such:



This is the first time I have heard a recommendation like this, and I do not think I've ever saw a...
Forum: General Beer Discussion 04-05-2012, 06:53 PM
Replies: 1,093
Views: 43,941
Posted By jyda
542 Took it out of the case, dropped it into...

542

Took it out of the case, dropped it into the sample tube, and noticed all the weight balls sink to the bottom, bummer.
Forum: Brew Science 04-03-2012, 07:43 PM
Replies: 25
Views: 1,706
Posted By jyda
Just at close this out, the latest kolsch has...

Just at close this out, the latest kolsch has been conditioning for a week or so and it already is the best kolsch I've made.

I'm convinced (not that I really doubted you all ;) ) and ready to...
Forum: All Grain & Partial Mash Brewing 04-02-2012, 09:12 PM
Replies: 39
Views: 2,145
Posted By jyda
You can further reduce this if you are so...

You can further reduce this if you are so inclined.

.5 hour mash out - many don't mash out at all: -.5
1.25 hour boil - many recipes call for a 60 minute boil -- -.25 (obviously depending on...
Forum: Brew Science 03-12-2012, 07:31 PM
Replies: 25
Views: 1,706
Posted By jyda
I think I'm just going to break down and buy a...

I think I'm just going to break down and buy a bunch of acid malt. I brew this kolsch at least monthly so having the LHBS run out sucks.

I think I'll brew this again with the same water and grist...
Forum: Brew Science 03-11-2012, 11:37 PM
Replies: 25
Views: 1,706
Posted By jyda
Makes sense. Assuming I get a better meter (or...

Makes sense. Assuming I get a better meter (or prove this is reliable) and end up with 5.6, am I correct to assume this is close enough or should I add some acid?
Forum: Brew Science 03-11-2012, 11:03 PM
Replies: 25
Views: 1,706
Posted By jyda
Grr went back and recalibrated and tested 3...

Grr went back and recalibrated and tested 3 times. Each time the calibration seemed off a few tenths. Now it's at 5.6.
Forum: Brew Science 03-11-2012, 11:00 PM
Replies: 25
Views: 1,706
Posted By jyda
So after about 20 mins, pH of mash is 5.3. I took...

So after about 20 mins, pH of mash is 5.3. I took this at 65F, same temp that I used the calibration fluids on.

So I'm not going to add any lactic acid.

Thoughts?
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