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Old 01-18-2013, 05:36 PM   #321
Denny
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Jun 2005
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Quote:
Originally Posted by phoenixs4r View Post
Thanks for the insight, do you let the flameout hops steep at a certain tempo before cooling or just cool immediately?
I cool immediately. If I had more patience, I'd probably do a 180F hop stand.
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Old 01-18-2013, 05:53 PM   #322
TrubHead
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Not sure if this has been posted but I've noticed after opening a bottle and taking a sip or two that foam forms rather quickly and rises to the top. Is this because of the rye?

 
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Old 01-18-2013, 05:54 PM   #323
Denny
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Quote:
Originally Posted by TrubHead View Post
Not sure if this has been posted but I've noticed after opening a bottle and taking a sip or two that foam forms rather quickly and rises to the top. Is this because of the rye?
Nope, that is atypical. Could be overpriming, incomplete fermentation, or an infection.
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Old 01-18-2013, 07:46 PM   #324
TrubHead
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Quote:
Originally Posted by Denny View Post
Nope, that is atypical. Could be overpriming, incomplete fermentation, or an infection.
Thanks and if I were to guess then could be possibly one or both of the first 2. That was a "learning" brew day.

 
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Old 01-19-2013, 05:03 AM   #325
phoenixs4r
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Quote:
Originally Posted by Denny View Post

I cool immediately. If I had more patience, I'd probably do a 180F hop stand.
Sorry to keep pestering but do you start off with RO water and your only addition to water chemistry is the gypsum? Or do u start with tap water?

 
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Old 01-19-2013, 06:00 PM   #326
Denny
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Jun 2005
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Quote:
Originally Posted by phoenixs4r View Post
Sorry to keep pestering but do you start off with RO water and your only addition to water chemistry is the gypsum? Or do u start with tap water?
I use my tap water and add some gypsum to up the sulfate level. I add it to the kettle since I don't want it to drop the pH of my mash. Here's my water report...

pH 7.4
Total Dissolved Solids (TDS) Est 164
Electrical Conductivity, mmho/cm 0.27
Cations / Anions, me/L 2.8 / 2.7
ppm
Sodium, Na 11
Potassium, K 2
Calcium, Ca 34
Magnesium, Mg 7
Total Hardness, CaCO3 114
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S 19 (note: this works out to an actual 57 ppm sulfate)
Chloride, Cl 3
Carbonate, CO3 < 1
Bicarbonate, HCO3 90
Total Alkalinity, CaCO3 74
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Old 01-19-2013, 08:33 PM   #327
phoenixs4r
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Jun 2011
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Quote:
Originally Posted by Denny View Post

I use my tap water and add some gypsum to up the sulfate level. I add it to the kettle since I don't want it to drop the pH of my mash. Here's my water report...

pH 7.4
Total Dissolved Solids (TDS) Est 164
Electrical Conductivity, mmho/cm 0.27
Cations / Anions, me/L 2.8 / 2.7
ppm
Sodium, Na 11
Potassium, K 2
Calcium, Ca 34
Magnesium, Mg 7
Total Hardness, CaCO3 114
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S 19 (note: this works out to an actual 57 ppm sulfate)
Chloride, Cl 3
Carbonate, CO3 < 1
Bicarbonate, HCO3 90
Total Alkalinity, CaCO3 74
Thanks. I thought the beer gods were smiling on me this weekend....normally when I grab some 1450 its days from expiring and I have to build it up a lot....they just received a fresh batch yesterday, 1 week old.....


Then.... I just dropped one of my glass carboys while cleaning.

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Old 01-20-2013, 02:16 AM   #328
Denny
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Oh, man, sorry about the carboy. I switchd to buckets and never looked back after I bumped one carboy into another one and lost ten gal. of double decocted pils.
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Old 01-23-2013, 02:07 AM   #329
idigg
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West Allis, WI
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Pulled first pint from keg. Denny, you were right. I did 1.5oz in keg, amazing!! Pure hop heaven. Can't wait to grow my own hops this spring.

 
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Old 01-23-2013, 05:54 PM   #330
Denny
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Good on ya! Makes me thirsty looking at it!
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