Search results

Finally making the transition from Palmer's spreadsheet to Bru'n water. (thank you Martin for the excellent spreadsheet). I am building from DI so fairly straightforward but could certainly use a sanity check. English Pale Ale, 17 SRM, 45 IBU Again starting with distilled water Note: I did...

if you attempt to slide the magnets to level or lower the shelf then yes it will certainly take he paint off. but like auger said, just put some tape. like I said in my build thread, the 4 magnets are more than enough. you have to hit it pretty hard to move it.

looks like the guy soldered 1/2" copper. probably had it laying around. definitely a unique solution to this common keezer issue. but expensive relative to most routes ppl take on here. If you're not set on this route, consider using harbor freight magnets. they are cheap and plenty strong...

so I'm very happy with my final results. I've done 2 separate side by sides with actual Peeper. the first took place 1 week after kegging and the beers were noticeably different. my version was cloudier and the hop character was fresh, raw, and much more citrusy. the beers also looked different...

I'm about to create a recipe for an English Pale/English IPA, and it's not a style I've ever done before so figured I'd post on here for feedback. I'm aiming for a beer that is similar to Cisco's Whale Tale Pale Ale that is fairly popular in southeast MA. There is an 8 year old unanswered...

me too again, dmtaylor. it sounds like our decoction processes are very similar.

me too

yea it's a traditional german step, and if you select "triple decoction" in beersmith it has you do it. Most people dough in at the protein or beta amylase temp step

I think he means he's not doing a 70F dough in rest.

i just read Gavin's article (great write up) and should add that his direct heat mash setup would significantly reduce the potential for missing temperatures. And as he states, it also provides an easier method of remedy. Whereas igloo cooler sparge brewers like myself have more opportunity...

I've never been a big fan of separating the beta and alpha as separate steps. I find it too difficult to hit the temps. if you shoot for 143 you might end up at 147 and now you're in kind of a no mans land and have to either throw in ice or just pull another decoction and skip to 152. don't let...

I've not heard of raising the decoction pull to an interim temp and resting, then boiling. what is the purpose of this? to extract the alpha amalyse from that small portion of mash prior to boiling?

it is 88 cents at my wal mart

I also brew this style often, and I also couldn't imagine doing it without tettnang. Regarding your desire to stick with 2 hop varieties. I am struggling to respond to that. I would have a hard time removing even 1 of the 4 hop varieties I use. Hallertauer, Tettnang, Spalt, and Saaz. They are...

are you trying to get your entire pre boil volume to come out of the mash tun? or are you going to add water to the BK pre boil?

amen.

yah it's a legitimate point but my math is different. unless I'm totally missing something I can't get distilled in my area for cheaper than 89 cents a gallon. I've even posted on here for suggestions for buying in larger quantities in my area. I've also called around quite a bit. Not that .89...

I'm also not overly concerned about cost, I just don't want to pay for features that I have no need for. so I totally agree with your advice on the filter cost. and if a reservoir tank with a float shutoff is only a few dollars more I also agree to go that route

I know this is a really stupid question, but can a general assumption be made that ~any RO system will deliver the near 0 levels pertinent to brewing? Regardless of # of stages, how fancy it is, etc etc? Thanks for the reply

4 lbs of rye in a 10 gal batch isn't anything off the charts but is enough that you'd taste it in your hydrometer sample