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Hey all, My wife and I are making the plunge and moving to Barcelona, her hometown. We plan to ship most of our home goods--furniture, art, kitchen things, etc--overseas in a big container. It's actually quite reasonably priced. My question is, for any of you global citizens, who have spent...

My thoughts/questions exactly. Many of the calcium-related processes described by Ipscman on the probrewer forum are detailed in common brewing literature, and I would posit is a relevant factor behind the aesthetic characteristics of beers coming from English- and German-derived brewing...

Thanks for the input, thehaze and couchsending. Perhaps it's a combination of lower FG and low calcium that can help maintain this drinkability that I have become accustomed to from all these killer west coast IPAs here at arms reach. In the past I've avoided NaCl to keep salty flavors down...

...another interesting tidbit there. High in other aesthetic ions but low in Ca? This is screaming at me as a very important insight, especially given the role that Ca plays in clarity at various stages. Keeping Ca down but SO4 up is easy--Epsom. But what would be the equivalent for Cl without...

If you don't mind me asking, what do you shoot for in an FG? Or, from your research, do you have a rough idea of where HF, Trillium, Treehouse, etc. usually end up? I am confident that many of our west coast "hazy" interpretations out here finish way too high, perhaps just trying to contrast...

3 different bittering hops plus YEAST. :rockin:

Yep, exactly. Homebrewers are often split around mineralizing their sparge water. The conditions for tannin extraction are often not met. Far from homebrewers biggest worries in my opinion. That said, I bet there's a direct correlation with homebrewers having one burner and one kettle vs...

Thank you so much for the time and thoughts, especially, kevinthestout, for signing up just to give his great response. I will be updating the first post so that if anyone else finds this helpful then it'll all be consolidated. Grain and adjuncts are inferred in "mash and boil pH", but I...

Hey guys, Question I'm struggling to find reliable resources to understand what gets my beers from their post-boil pH to their final pH in the glass. Anyone have their own evidence or links to some publications? I have been googling and searching the forums for some literature or good resources...

The denaturation process is not immediate, so it is unlikely you ruined it. Even when you are in the 150's, alpha amylase is going strong while beta amylase is denaturing, but still working to some extent. High temperatures increase conversion but also denaturation. This is how we have this...

Four months later... I took a sample of this after letting it sit without being touched for four months. It's been tartin' up with the dreg of Jolly Pumpkin's Baudelaire IO Saison (amazing beer by the way). Thank you pohldogg for that suggestion and the others for your insights. It's still...

Wow thanks guys, this thread turned into a great excuse for me to drink that Jolly Pumpkin Baudelaire IO I've got lying around. I'll toss in a dreg of that, some brett lambicus, and in a few days some alpha amylase. Anyone have any insights that could serve as a source of objection? :D

Premise: Two weeks ago I brewed a strong Belgian blond (1.082) and it didn't go so hot (no pun intended). I was planning on mashing around 149-150F, and by also adding a pound of sugar, I was planning it to be on the dryer end. Anyway, I was using a new floating thermometer for the first time...

Hey guys. My name is Evan and I'm from Orange County. This is my formal introduction that I'm deciding to give now, after a year and a half or so of lurking. I'm doing so because I am finally needing to ask a question on another one of the forums! After about a year of doing partial mash...