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Old 11-19-2005, 09:56 PM   #11
ajf
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No, I'm a Software Engineer, but I've been brewing off and on for over 30 years.

Oh, I forgot to mention it, but if you use the White Shield, don't forget to drink the decanted portion after you have added the airlock.

-a.



 
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Old 11-19-2005, 11:20 PM   #12
Denny's Evil Concoctions
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Check to see if your local water supply has Chloramide or Chloramine in it. It's like chlorine but won't boil off.


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Old 11-20-2005, 12:40 AM   #13
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After a while all home brewers become part chemist, part farmer, part cook, part faex medicinalist, bottle washer, imbiber and babbler.
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Old 11-20-2005, 12:45 AM   #14
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Quote:
Originally Posted by ajf
No, I'm a Software Engineer, but I've been brewing off and on for over 30 years.

Oh, I forgot to mention it, but if you use the White Shield, don't forget to drink the decanted portion after you have added the airlock.

-a.
I'm so glad you didn't reply with "No, but I stayed at a Holiday Inn last night."

(or whichever hotel has those commericials.)
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Old 11-20-2005, 08:41 AM   #15
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As others have said, using chlorinated water can result in a medicinal taste. Here in Tallahassee the water is so heavily chlorinated that we do not drink or cook with it. Cooking pasta in the water results in a dish that tastes like its fresh outta the pool.. ack. Anyhow, after using bottled water for sometime I decided to buy a filter after I started all grain brewing (I spent almost as much on water as I did on the grains). I've got an aquasana and it does a very good job of removing any chlorine taste and it meets a bunch of fancy california standards for water filtration and whatnot. I imagine a brita or pur water filter would also do the trick at a much cheaper price. The aquasana was about $100 and the replacement filters (500 to 1,000 gal per filter) are about 45$. When you do the math that makes water 10 cents a gallon. Anyhow, if the water is the cause of the medicinal taste you should probably get some sort of water filter.

As for the carbonation, you should use at least 3/4 of a cup (5 oz if you have a scale) of priming sugar (more if you're using malt extract) per 5 gallons. Make sure you distribute the sugar evenly.. stir the sugar solution into the bottling bucket and restir every so often. Make sure the bottles are sealed well.. if you are using twistoff bottles then they sometimes do not seal.. pop tops are a better bet. Lastly, make sure the bottles are left in a warm location (i.e. above 70) so that they can carbonate in two weeks time. At cooler temps the beer will take longer to carbonate.

On a side note, if anyone ever asks you to play a game called "anchor".. don't, it'll get you loaded faster than beer pong. Miller lite.. ack.. anyhow, I hope this helps. Don't give up just yet, these guys are pretty knowlegeable and will get your brewing straightened out.

 
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Old 11-30-2005, 09:33 PM   #16
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Quote:
Originally Posted by Denny's Brew
Check to see if your local water supply has Chloramide or Chloramine in it. It's like chlorine but won't boil off.

Does anyone know if Los Angeles water has these chemicals? I've brewed 2 batches that taste medicinal and it's really frustrating.
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Old 11-30-2005, 09:36 PM   #17
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Quote:
Originally Posted by rhinostylee
Does anyone know if Los Angeles water has these chemicals? I've brewed 2 batches that taste medicinal and it's really frustrating.
Just found it online . . . LA uses chloramine. Thanks for the heads up! Maybe this next batch will turn out for once.
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Old 12-02-2005, 01:36 PM   #18
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I have good water on tap, but I won't brew with anything but bottled water. At 65 cents a gallon, it's a drop in the pan for good beer. It's well worth the 4 bucks to not worry.


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