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Old 02-10-2013, 05:34 AM   #11
ChadChaney
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Aug 2011
Carroll, IA
Posts: 452
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Ok, so after messing with bru'n water and using the RO water profile this is what I get. Am I closer? A little confusing trying to know what to add in the right amounts.

I will attach screen shots from Bru'n Water.


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Old 02-10-2013, 06:30 AM   #12
Jwood
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Sep 2011
San Diego, CA
Posts: 223
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I don't know if its my computer or me, but I can't see anything in those pictures. Not even if I open them in a new window. Can you make them a bit bigger?

But anyways, I will say that your water can make a huge difference. Pure RO water will definitely not make the hops shine and who knows, your tap (hopefully not chlorinated) water could be worthless also. You'll know a lot more when the Ward Labs report comes back, but I would definitely build up a water profile from RO water for your next IPA.

Keep the 60 minute addition minimal and load up heavy on the later additions (15,10) and hit it really hard (two, three, even four or more ounces) at flame out and steep it for 30-40 minutes or so. Be heavy on the dry hopping for the appropriate amount of time. Get it into a secondary off of the majority of the yeast. If you want to secondary in the 60's/70's dry hop for 7-10 days. If you need more time, cool it down to the high 40's, low 50's and dry hop for two to three weeks.

And yes let this batch, the one that will be your game changer, shine with Simcoe/Amarillo!



 
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Old 02-10-2013, 09:26 PM   #13
ChadChaney
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Aug 2011
Carroll, IA
Posts: 452
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Hopefully this batch will be a game changer! I ahve been reading nonstop and playing with Bru'n water and I think I am even closer after an email from Martin @ Bru'n and some additions of pickling lime I might be closer.

As to some of the questions in the last post or 2: yes I know dry-hops do not add IBU's, I batch sparge, not fly and the beer is generally pretty clean going into the kettle, I never do a 90 minute boil, I do not believe I am over pitching yeast (I use Mr. Malty or yeastCalc), I can ferment @ 65, but the WL page says 68-74 so I pitched at about 62is and let free rise up, I have calibrated my mill. I think I will check it again though just to be safe. I do rack to secondary to dryhop and I have tried 3,5 and 7 day dry hopping. I think I need to reevaluate my BS setting though after this little talk, good point about trub loss going into the keg!

I'll keep you posted!

 
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Old 02-11-2013, 02:29 AM   #14
ChadChaney
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Aug 2011
Carroll, IA
Posts: 452
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How does this look?

 
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Old 02-11-2013, 02:30 AM   #15
ChadChaney
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Aug 2011
Carroll, IA
Posts: 452
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Try again...

 
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Old 02-11-2013, 02:35 AM   #16
ChadChaney
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Aug 2011
Carroll, IA
Posts: 452
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Ok, well I was trying to link my Bru'n water .xml but no luck

 
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Old 03-19-2013, 03:45 PM   #17
ChadChaney
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Aug 2011
Carroll, IA
Posts: 452
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Well i brewed this IPA with RO water and built the salts per Bru'n water, even got an email from Martin saying it looked good. Bad news, beer barely tastes any different, still no real hop flavor, dirty and muddled. I am not sure what to look at next. Getting really down about this... Tired of wasting hops.

I guess I will just start with analyzing my entire process starting with my crush?

 
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Old 03-19-2013, 04:57 PM   #18
Nashbrewer
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May 2011
Lavergne, TN
Posts: 162
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Which IPA did you make? The one posted by Yooper or something similar to your original recipe?

Can you post a screen shot of your mash adjustment page in Bru'n water?

 
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Old 03-19-2013, 05:37 PM   #19
ChadChaney
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Aug 2011
Carroll, IA
Posts: 452
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Nash- away from info now, but I will post recipe and Bru'n water later today, check back plz

 
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Old 03-19-2013, 05:56 PM   #20
LovesIPA
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May 2012
Sacramento, CA
Posts: 1,521
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One question I didn't see answered was the mash temperature and how long are you mashing? Also are you sure your thermometer is reasonably accurate?

I am going to start trying 90 minute boils myself starting with the batch I'm brewing right now.


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