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  1. I

    Brix help

    I have a sample of cherry concentrate. 12 ounces at 68 brix. I am wanting to add this to a beer for a sour, but don't want the brix or SG to get out of hand. Very vibrant cherry flavor so I am not worried about using too little. I want to control the amount of sugars so I am targeting about...
  2. I

    Phosphoric Acid

    I have (had) been using Lactic acid to lower the pH on my mash but was getting some of the lactic tang flavor associated with it since I have to use a ton to lower pH. I have a bottle of Phosphoric Acid 25% (v/v) (1 + 3) Aqueous Solution, 250 mL of Phosphoric Acid, ACS I use the Bru'n...
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    RO Dilution question

    1.5 barrel brewer here, and the plan is to use 50% RO to get the Mg level from 40 to 20 and see if that improves the flavor, or rather gets rid of the harsh bitterness that Mg might be contributing. With our current setup our water comes in through a tankless water heater, so we have no extra...
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    Boiling water to reduce Alkalinity?

    I have a Ward report on my water and it is as follows: Na: 24 ppm Ca: 60 ppm Mg: 39 ppm Sulfate (SO4-s): 15 on the report = 45 for brewing use Cl: 21ppm Bicarbonate: HCO3 333 Total Alkalinity CaCO3: 273 Total Hardness CaCO3: 313 pH: 7.8 I am brewing up a Belgian Golden...
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    HBT'ers with Facebook

    http://apps.facebook.com/contestshq/contests/63734/voteable_entries/11496608?ogn=facebook Please take a few seconds every day (you can vote every 24 hours). Winners get a trip to disney land and that would mean the world to Elizabeth. At the conference at Disney she will meet other kids with...
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