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AJ, I have seen you do calculations like you have above many times. How do I go about learning how to do that ? Can you point me to some references or resources? I see you referencing pHDI (that's pH in distilled?) and calculating pH and subsequent necessary acid/sauermalz additions. Also...

I have been noticing some variance in the effectiveness of acid malt depending on which LHBS I go to. So I want to just add phosphoric acid 88% that I bought to do the acidifying that I want in the mash. How do I calculate the amount of acid to add in order to get the same effect as 2%...

Hey all, I have been working with mash pH for about a half year now. Using a pH meter i have been targeting 5.2-5.4 for might lighter beers, and 5.4-5.5 for darker beers. I then also take data for boil pH, pre fermentation pH, and final beer pH. In these areas i have done some tweaking...

Thanks AJ, greatly appreciate the insight! Looks like RO is in my future, until then I may try the acid technique- good idea. I suspected the sulfate might cause issues with my cleaner beers. Do you know if sulfate clashes with noble hops in general, or is that unique to the lager situation...

Greetings beer friends, Moving to Denver! Unfortunately, brewing water is going to get complicated... its drawn from 3 separate treatment facilities. Report also mentioned an integrated system that can send water from any of the 3 on any given day based on demand. Water report ...

Checkin in ... also picked up the sour plum belgian and the lacto from giga. Will be using the lacto for quick souring wort for a gose & keeping the strain alive for future quick sours... No idea what to use the belgian sour plum for yet as I also have zero information on it. I'll try to update...

Coff, Nice work on the recipe. Going to brew this TH clone tomorrow. Couple quick questions cause your notes will be up after I brew... - How did new hopping go - need more IBU for bittering ? would you use 1oz ea 5min/whirlpool still (per 5gal)? - how did 150* go for FG / dryness? - What...

Interested & subscribed. I'd also like to know if anyone has experience with the changes in flavors based on the pH prefermentation... I know brett can handle a low pH and it is advertised as being desirable.

Depends on the beer.... For my darkers beers like stouts I tend to let it be a little higher because the lower ph gives a harsh and less round taste however for hoppier beers or something with a little bite like a saison I prefer it to be a little on the lower end of the range. as with...

Ready to brew... Got lucky that my lhbs had caraaroma ! I've read people being happy with this one relatively quickly grain to glass. However I'm wondering how it ages... Does it improve with some extra time?

sounds great... thanks for the recipe :mug: !

Curious about the lack of roasted grain. Do you still find that the aroma and flavor are still in style?? I know bjcp mentions roasted a couple times and irish reds have that roasted finish... I only ask because thinking of brewing this up for st pats enjoyment as well as turn some in to...

Patience is key for tasty brew. But if you are absolutely time crunched I've had some beers grain to glass drinking in 10 days fine and not suffer too much(Centennial Blonde). The clean up he is referring to is the yeast actually reabsorbing products of fermentation that can be perceived as...

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The advantage of adding cubes is you can pull your beer off when you hit the desired amount of "oakiness". I have experienced the quick and overpowering oak from chips... however you can work around it. The chips release everything fast so I would recommend undershooting heavily especially...

4549+10 = 4559 great recipe

AJ , thank you so much. Decided to take the plunge into understanding water as it pertains to brewing couple weeks ago. Because of this thread and your general knowledge I have been saved from many misconceptions and fruitless efforts. Reading you answer the same questions over and...

looks great!! ... if you don't mind me asking, how much did it cost to put together -- currently have my mind on a brew stand and wondering if a project like yours is a worthy endeavor

Well happen to be lucky today... Drinking fou' foune and zwanze @ crooked stave - also drinkin nightmare on Brett aged in cognac as well another aged in brandy... :)

i think its amazing how few great characters there are in this show-- yet we all seem to like & watch... They are doing such a great job bringing to life the "zombie apocalypse" that we don't notice.... Many other shows have countless characters we identify with and get emotionally involved...