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I just brewed a white IPA. It's dryhopping now and I'll bottle it shortly: Ca: 102 mg: 18 Na: 5 Cl: 41 S04: 138 SO:Cl ratio 3.4 Alkalinity: 78 RA: -5 I wanted the SO:Cl ratio of an IPA with the low RA of a witbier. Thadass, I've never brewed any beer with an RA lower than...

Wow! Three years. I'm posting to hear how it tastes as well.

That's an acetobacter infection turning the ethanol in your beer into vinegar I still use plastic as well, just not easily scratched plastic fermenting buckets. Better Bottles are plastic and all my hoses and beer lines are plastic. It's not the plastic causing the infection, but...

Every since I had an acetobacter infection from a bad plastic bucket, I got rid of all plastic buckets because they scratch too easily. I trashed all plastic that came in contact with infected beer (hoses, beer lines, wine thieves, bottling buckets and spigots, etc...), and sanitized the hell...

I thought about those two options as well, but dryhopping after lagering seems counter to the purpose of lagering. If you try either, let me know how it works ( especially the effect on the clarity and crispness of the beer). I dryhopped during the d-rest, but anything to get more hop aroma...

While the hop aroma was there, it didn't last long. Similarly to IPAs, these need to be kept cold and served quickly.

It's the mash pH that you you need to get in the 5.2 to 5.6 range and the sparge pH below 6.0. I add all my necessary salts only to the mash water at room temp. My water has very high alkalinity and RO water has a pH between 5.0 and 6.0 , so I sparge with 100% RO water to keep my sparge pH...

You're probably right about over thinking stuff. It's still nice (for me) to know the math behind the how and why. If you do the math, you'll see that the OP's priming calc came up with the amount of priming sugar that wouldn't be too stylistically different than your method for lower carbed...

All of these online priming calculators are accurate and use pretty similar formulas: Priming sugar (grams) = 15.195 Vb ( CD - 3.0378 + .050062 * T - .00026555 * T * T ); where Vb is volume of beer in gallons, CD is carbon dioxide concentration in the final brew in volumes, and T is...

I'll second PDX_T's warning. You'll get paid very little and work very hard. I was offered a job as an assistant brewer in a small midwestern microbrewery. Without a formal brewing education, I have all the science knowledge, QC skills, physical ability and enthusiasm to do the job, but in...

Two things propelled me to better beers. Water chemistry and temp control. Temp control by far and away was the bigger advancement.

If you're aging a Belgian Strong as peroua15 is, I would want to minimize the headspace as much as I could to reduce the amount of acetic flavors. Acetic acid may work in a Flanders Red, but not in a Belgian Strong.

As two others have succinctly said, you will not have to use a blow off tube. However, I would be concerned about oxygen while fermenting and aging. The amount of headspace you have by aging 2.5 gallons of a Belgian Strong in a 6.5 gallon fermenter may result in extreme acetic, sherry, or...

I also agree with using the aquarium heater. Before I got a chest freezer and a Ranco temp controller, I put my beers in a swamp cooler in my garage. During winter when the temps got below freezing, the aquarium heater kept the fermenters at 66F where I needed them to be.

Use a swamp cooler as unionrdr said. Get yourself a garbage pail and fill it with water. Put your bucket or carboy in there. The water in the pail will be about same as the fermenting wort and be less susceptible to temp fluctuations than just a dark t-shirt. Use 2 liter soda bottles filled...

I just won a bronze medal for this beer in the Door County Homebrew Competition!

This actually turned into a tasty hefe and I'm going to enter it into a competition mid June.

Yep, I don't disagree.

I know you answered your own question, but this guy really knows what he's doing with wild yeast and other homebrewing science projects: http://sciencebrewer.com/wild-yeast-project/

At least you know that your brewing skills are so good that you can brew your way out of a wet paper bag. :mug: