Recent content by Adam78K

Yakima 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. A

    Oatmeal pumpkin Stout

    bump any feedback guys? Also possibily thinking about adding 1 tsp pumpkin spice addition at 30 mins.
  2. A

    Oatmeal pumpkin Stout

    Going to toast the oats and possibly add more pumpkin spice in the secondary to taste if it is not up to par. Also there will be 2 roasted sugar pumpkins with brown sugar on them in the mash. Mash at 154 F, 1.054 OG, 28 IBU 9lbs UK 2-row 1lb Toasted flaked oats 12oz Chocolate Malt 8oz...
  3. A

    Hallertau Hop sub

    Have mixed reviews from a lot of people on this subject but for a Rye Kolsch for a Hallertau hop substitute would you use which of the following, Mt. Hood, Saaz or Tettnang? Thanks everyone.
  4. A

    Building Water for a Kolsch

    so you're saying alkalinity is still to high? Still just a little confused because its negative, does that matter if it is negative? Sorry for all the question's. Alkalinity (CaCO3): -103
  5. A

    Building Water for a Kolsch

    this might be a dumb statement but isn't it already below 20 alkalinity, it's at -103?
  6. A

    Building Water for a Kolsch

    bump any1?
  7. A

    Building Water for a Kolsch

    What do you guy's think of this, just did it for tomorrows brew. This page can be used for copying and pasting Starting Water (ppm): Ca: 3.2 Mg: 0.7 Na: 6.5 Cl: 4.2 SO4: 3.5 CaCO3: 16 Mash / Sparge Vol (gal): 3.5 / 5.5 RO or distilled %: 0% / 0%...
  8. A

    Water profile for a Koelsch?

    What do you guys think, just worked up this profile and it seems pretty suitable for me. This page can be used for copying and pasting Starting Water (ppm): Ca: 3.2 Mg: 0.7 Na: 6.5 Cl: 4.2 SO4: 3.5 CaCO3: 16 Mash / Sparge Vol (gal): 3.5 / 5.5 RO or...
  9. A

    Dusselfdorf Alt water profile

    bump
  10. A

    Dusselfdorf Alt water profile

    Doesn't baking soda raise pH and acid alt lowers ph to get me in the range of 5.3 which I like? Also if you throw chalk into the mash it dissolves properly and then for your 2nd running throw the chalk in the wort that's all drained out.
  11. A

    Dusselfdorf Alt water profile

    Just redid my water profile with bru'n water what do you guys think? Was as close as I could get it with my water Starting Water (ppm): Ca: 3.2 Mg: 0.7 Na: 6.5 Cl: 4.2 SO4: 3.5 CaCO3: 16 Mash / Sparge Vol (gal): 4 / 4 RO or distilled %: 0% / 0% Total Grain...
  12. A

    Dusselfdorf Alt water profile

    So far worked this out in my EZ water calculator, what does everyone think? Starting Water (ppm): Ca: 3.2 Mg: 0.7 Na: 6.5 Cl: 4.2 SO4: 3.5 CaCO3: 16 Mash / Sparge Vol (gal): 4 / 4 RO or distilled %: 0% / 0% Total Grain (lb): 11.69 Non-Roasted...
  13. A

    dusseldorf Alt water profile

    From what I've been given, it is saying the sulfate is higher than the Chloride, making the beer more bitter. I would think you would want the beer more malty to balance out the high IBU's of the Alt. Hear is the profile and if anyone else has experience with this style of beer, please chime in...
  14. A

    oktoberfest with saflager s-23

    Palmer just states that your proofing the dry yeast to see if it's still viable should be perfectly fine.
  15. A

    Another Mr Malty Pitching Calculator

    If I had foam control and stir plate should be room but you guys know better than i do
See more
Back
Top