Search results

Winning entry submitted! I've been very busy in 2012 - hoping to get back into serious brewing after I move into the new house later this month. =]

I just wanted to say, this recipe doesn't need modification - if you love a good hefe this is spot on. I've brewed this a few times now, and have started to deviate from the recipe a bit with a few different things. Against the advice of the pros at the LHBS, I added just a little honey malt (I...

I thought I had already replied but can't find my reply.. Forgive me if this is a second post, but I think I must have not committed my first one. Good luck everybaady!

Thanks mabrungard for the spreadsheet, I really think it's the best one out there. Easy to understand, easy to use, and for me it has turned out to be spot on in it's calculations a few times. I'm not at home right now and don't recall my exact additions, but I think I diluted this well water...

Thank you both very much. I'll be doing this on Friday and will report back with how everything went.

mabrungard, thanks. Yeah, I found and entered the details for the various grains I will be using and those figures I posted above estimated a pH of 5.3 based on all of these variables. I might just go the dilution route anyway, as it seems easier. My goal is to make tasty beer, so I will...

Also, incoming donation for this spreadsheet (later tonight, at work with no wallet right now) - definitely the most detailed and descriptive one I've seen, wish I had found this much earlier.

I haven't used any chalk in previous brews yet, I was adding gypsum, calcium chloride, epsom salts and and canning salt to create soft water with a very low RA for a hefeweizen. When you say "primer" are you just referring to this spreadsheet? Sorry, not sure what you mean here. Using the...

aj - Thanks for your detailed response. I read so much conflicting information about brewing water chemistry that I just end up confused at the end. Can you give me a recommendation as to what additions you might make for this beer? The recipe I'm using calls for about 80% Maris Otter, some...

Thanks - I think this is the most in depth spreadsheet I've seen yet. Great information that really clarified a few things for me under the Water Knowledge tab. One problem though, the water report I have access to does not give me a value for some items the spreadsheet asks for. Do you think...

I originally posted this in General Discussion.. Not much response and I was advised to post here - so here's my copy/paste job. So. I'm pretty new to brewing. I have been messing around with building water from RO - but it's too soon to report on exactly how those batches have turned out...

Ah, thanks. I was originally going to post this there but I thought it was for pro discussion. Gonna repost there, thanks again!

So. I'm pretty new to brewing. I have been messing around with building water from RO - but it's too soon to report on exactly how those batches have turned out. I want to brew a sweet oatmeal stout next, looking at something around 38-42 SRM. I want to use water from a local artesian...

I brewed this on 8/19 and bottled after around 4 weeks. Took another 6 weeks before it really started tasting good, although it was definitely drinkable at 3.

One more question: I brewed almost a week ago. During the first couple of days of fermentation my temps were at 61, after major bubbling died down I moved it to a 68-69 area. After 5 days I'm still getting some sulfur smell, although it's definitely died down. I've read that this is common...

Thanks for the help bergman. I brewed last night, just hitting the point where everything goes flawlessly (my 3rd AG batch, 5th batch all together.) Been fermenting about 9 hours and already bubbling away. Smells delicious to me already. I finally ended up going with Ca: 51 Mg: 5 Na: 42 Cl...

I've been using John Palmer's spreadsheet, pretty much the same thing. If I use a yeast nutrient doesn't that contain everything yeast need to be happy? I was aware that magnesium was important for good fermentation, but I thought a nutrient addition would take care of this. What I will most...

Does this look a little better? Ca: 85 Mg: 3 Na: 3 Cl: 69 SO4: 95 CaC03: 25 RA: -37 Cl to So4 1:1.37 (Balanced) I'm a noob, just figuring all this stuff out with help from you guys of course. Sorry if this should be posted somewhere else - Also, this only matters in my mash water, correct...

I have a noob question, it's probably been answered in various forms many times in this thread but I'm too lazy to read all 67 pages. I got about 20 in before deciding to ask.. Anyway, here is my water profile. Can I brew this simply by diluting with 80% RO water or do I need to make some...

borden, I think you'll be happy with the results. I've just started tasting my first AG-BIAB and it's much better than the partial mashes I was doing.