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Old 11-01-2011, 02:58 AM   #11
jbsg02
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Dec 2010
garland, tx
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I'm no expert, but I think what you really are looking for are residual alkalinity when trying to determine what style of beer and SRM you will be brewing. From what I understand (which isn't much) your efficiency will drop some as your ph drops below 5.2. I believe a beer with an SRM of 38 would be best with a much higher residual alkalinity than what you probably have. That doesn't mean your beer won't be a success, and I'm speaking more from acquired knowledge than experience. best of luck with your first brew!



 
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Old 11-01-2011, 03:16 AM   #12
shivalotus
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Mar 2007
Seattle, Washington
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Have you considered steeping your dark grains separately and mashing the rest?



 
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Old 11-03-2011, 01:35 PM   #13
0202
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Dec 2008
Atlanta
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Thanks for the input!

Quote:
Originally Posted by shivalotus View Post
Have you considered steeping your dark grains separately and mashing the rest?
I have, but I'm going to save that for another batch. I really just want to get my AG process and limitations down without fussing too much with the beer. I'm also new to fermenting in a corny and working my draught setup, so I'm going to leave the fine tuning to another brew. I simply wanted to make sure I wasn't wading into disaster by neglecting the water and I'm taking too long to make up my mind =)

I'm going to go ahead and brew the stout, adjusting the PH of the mash with Calcium Chloride and Calcium Carbonate if necessary, and maybe adding some Calcium Chloride to the kettle if not in the mash.

Thanks again, everyone.
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Old 11-03-2011, 02:17 PM   #14
shivalotus
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Let us know how it turns out.

 
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Old 06-16-2012, 10:47 PM   #15
0202
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Dec 2008
Atlanta
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In case anyone wonders, I brewed without adjusting anything at all and in my opinion it turned out wonderful. I even lost way more temperature on my mash than anticipated, yet everything turned out fine. Everyone that tasted it thought it was great, and I was sad to see the last one go down.


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