Search results

Loneleigh, You need to test the pH of the actual mash (at room temperature) not necessarily the water as the mash pH will vary based on the the grain bill. But, without conversion, your efficiency will suffer. I do think your on the right track with water. You have many options, one of which...

Marin and AJ, Out of curiosity and not for argument, above it is stated that water doesn't effect efficiency. Doesn't water / mash pH effect conversion? If using rain water or otherwise treating water to achieve optimum pH, the mash is better converted, then wouldn't lauter efficiency...

Martin, thanks for posting! I was hoping you would as it seems that Indiana holds a knowledge base on brewing water treatment. OP - Besides Martin's comments and his spreadsheet (which I am sure is very valuable, I just haven't used it), I would recommend that your Nano look into buying an RO...

http://braukaiser.com/wiki/index.php?title=Alkalinity_reduction_with_slaked_lime

Dilute with RO (reverse osmosis) or distilled water, in order to reduce the amount of alkalinity, at 50% or more, then add gypsum (and potentially magnesium sulfate - aka epsom salts) back to achieve your desired residual alkalinity. I assume my RO water has 0 minerals, but it does have some...

No, gypsum does have flavor and I think adding too much is something that is noticed. This is often the complaint when people try to mimic the Burton on Trent water profile. I ran your profile thru John Palmer's spreadsheet for water calculations from How to Brew and got something similar to...

Neat idea! Since you want this to be disassembled, I was thinking about keeping it light. With the amount of supports you have, you might try smaller tubing (1 or 1.25). I am not saying it will for sure work, but think about it. Also, you could put the HLT on top and use gravity.

Your comment about fumes & cold sound like my experience. I would for sure at least make the HLT electric. It seems that heating my water takes the most time and generates the most fumes. I will be upgrading my HLT to electric soon. I like the idea of being able to walk away while my water...

Aussie, For what its worth, my neighbor uses one just like mine with a plate chiller and he is pleased with the results. Then again, making the equipment that you like is part of the hobby, so design away. edit: I think this post inspired my creation and he was using a plate chiller...

Honestly, I am pretty sure I stole my idea from others on this forum. So, do a search. Here is a pic of mine, it works pretty well (within a couple degrees). The design I had in the earlier pic was based on a regular probe thermometer and was way too sensitive. The strip is about right and I...

Aussie, I use the pump to push thru my chiller and then into my carboy fermenter. I now go kettle > pump > chiller > fermenter. I have had the chiller before the pump, but recently switched. When my kettle/pump runs empty, I am left with the wort in the chiller and hoses. That is usually...

PlainJay brewery resize

Pics of the equipment, etc.

Aussie, Actually I do have a small issue melting my mash tun. I did put heat shields (slab of ceramic floor tile) between it and the burners. So in ~20 batches, I have only softened the plastic twice (where it touched the shield). If I were to rebuild my stand, I would add a few more inches...

Aussie, I think this will be an interesting post. I agree that the right set up makes the brew day a little more relaxed and enjoyable. Here are a few thoughts from my setup (that I continue to try to improve): 1. The 4th hose is nice because it seems you always need it. The silicone...

I think you are doing what I suggested with the lower temp fermentation. After researching myself, I misspoke a little. Generally, yeast grow initially after the pitch and it is often during this growth phase that many of the "off flavors" are developed when conditions are imperfect rather...

I use an aeration stone, with an oxygen regulator such as: Oxygenation Partial System | MoreBeer It uses O2 bottles that you get at your home improvement store (Lowe's, Depot, etc). Check your local or preferred online homebrew shop. Other folks use a medical oxygen tank / regulator. But, I...

Well, I don't know your OG, but that should be close enough to say it was fully attenuated. My $0.02 is to change yeast and fermentation temperature / profile. With all the info above, third time should be a charm. Good stuff here...

I recently brewed a pale / ESB with water that I lowered the cl/so4 ratio to 0.2 (for the entire wort volume). The grain bill was similar and Yes, it still does have a great malt flavor. I used Wyeast 1968 which I think plays a role. However, my IBUs were much lower. I am not sure I could...

https://www.homebrewtalk.com/f36/water-profile-how-fix-88393/index6.html This thread has a vegas water analysis from Ward's lab.