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Old 07-26-2013, 02:53 AM   #41
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For me it is a marionberry strong ale. I dig high grav beers with a hint of fruit. The first time I split the batch and the strong ale was great. The berry portion sucked, way too much berry and I oxidized it to boot. It's berry season again, time for round 2.


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Old 07-26-2013, 02:57 PM   #42
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Originally Posted by JoeSpartaNJ View Post
For me it is standard IPA's. they are hoppy and all, but I think I really need to start messing with water chemistry. All of the them are missing the "crispness" in commercial IPA. The hop flavors too are "muted." I am also going to start mashing lower. I usually mash at 152, goi g to start mashing at 149 to 150.
What yeast have you used? US-05 is pretty hop-forward


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Old 07-26-2013, 04:17 PM   #43
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Schwartslager. I almost always get it too roasty. The most recent attempt was pretty close.
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Old 07-26-2013, 04:27 PM   #44
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What yeast have you used? US-05 is pretty hop-forward
I usually use us-05 and bry-97 for my lighter/hop pier beers.
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Old 07-26-2013, 04:58 PM   #45
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No. I've been living a blissfully ignorant existence when it comes to brewing water. We have nice, neutral water here straight from the tap. For most brews I mix some filtered with unfiltered water with good results. I have wondered if that might be the case.
It's definitely worth checking out. The water test is cheap and it's good information to have whether you're putting it to use or not.
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Old 07-26-2013, 05:13 PM   #46
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It's definitely worth checking out. The water test is cheap and it's good information to have whether you're putting it to use or not.
Even cheaper, click here, then scroll down (or control-F) until you see Omaha: http://www.brewersfriend.com/homebrew/water-profiles/

Water profiles can vary from neighborhood to neighborhood, and may change seasonally as the water source varies as well. But that should at least get you in the ballpark. I'm nothing near an expert, but your water is pretty salty, and the pH is high enough that you could market it as a heartburn cure.
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Old 07-26-2013, 05:51 PM   #47
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Even cheaper, click here, then scroll down (or control-F) until you see Omaha: http://www.brewersfriend.com/homebrew/water-profiles/

Water profiles can vary from neighborhood to neighborhood, and may change seasonally as the water source varies as well. But that should at least get you in the ballpark. I'm nothing near an expert, but your water is pretty salty, and the pH is high enough that you could market it as a heartburn cure.
Thanks. I read the 2012 district water quality report and that reported sodium level is accurate (high end of their samples, but still...) Ironic that we're 1,000 miles from the nearest ocean but are essentially drinking sea water. ;-)

I've been avoiding it for my 4 years of brewing, but I will start educating myself on water before our next Amber beer brew session.
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Old 07-26-2013, 06:08 PM   #48
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American Amber. Tried 2 times and something went wrong on both attempts..............I guess its my unicorn.
Its your Great White Buffalo. Mines been Dry Stouts. They just don't turn out. :-\
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Old 07-26-2013, 06:14 PM   #49
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Thanks braufessor, this is good motivation to get my water tested to see what's there. I think I am long overdue since I started AG brewing two years ago. I may just start with distilled water and treat it from scratch.
Getting my water tested by Ward Labs and taking time to become familiar with Bru'n Water has paid huge dividends for me, also filtering my water.
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Old 07-26-2013, 06:22 PM   #50
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Thanks. I read the 2012 district water quality report and that reported sodium level is accurate (high end of their samples, but still...) Ironic that we're 1,000 miles from the nearest ocean but are essentially drinking sea water. ;-)

I've been avoiding it for my 4 years of brewing, but I will start educating myself on water before our next Amber beer brew session.
I've just started getting into it myself. My local water is pretty similar to yours, other than the Gatorade-level sodium (you could make a Gose without having to add salt). I don't bother to adjust mine for stouts, but spending $2 for 8 gallons of RO water and adding some minerals is a pretty cheap and easy way to improve my hoppy pales.


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