Recent content by bcray

No I usually do a double batch sparge. At the time it made sense but looking back on it now it seems rather obvious that I would have problems :) Oh well hindsight is 20/20 I guess. I think next time I will go back to 1.25 qt/lb and then batch sparge to hit enough volume for a 120 minute boil.

So how is the post boil gravity determined by the pre boil reading? Is it a simple matter of increasing the reading by the percentage of water lost? Or is it a more complex calculation?

I spent some time yesterday trying to make a 2 gallon batch of barleywine, just to try my hand at it. Here's the grain bill I used: 8lb Maris Otter 2lb Crystal 20 1lb Crystal 10 .5lb rice hulls Mashed in 5 gallons of water for 75 minutes at 154 to yield 3 into the kettle which I boiled for 70...

The thermometer showed 206, but there was definitely movement in the pot. It usually shows around 210 when the rolling boil starts.

During my brew day yesterday I ran into a problem once I started boiling. I didn't have any issues getting the water up to temp for mashing or sparging, but my burner was unable to get hot enough to get a true rolling boil. The stand I am using has nothing to shield the burners from the wind...

I'm wanting to make a nice big barleywine to bottle up and age then give away at Christmastime as presents. I've done several AG brews and feel pretty comfortable with the process, but I want to make sure that there isn't any wierd things that happen when the grain bill starts getting that...

Thanks for the suggestions. I think I will do the cap wax for sure. Sounds like a neat idea. Anyone want to share some recipes for a RIS or Barleywine they have made and enjoyed? Edit: I should add that I'm definitely perusing the recipe database, just also looking for 'tried and true'...

I'm wanting to make a big, special brew to make now, age and give away as Christmas presents. I plan on labeling the bottles and maybe even putting them in corked Belgian-style bottles, too. Anyone have any suggestions or recipes they want to share? What have you all made to give away to...

Hmm, I never thought of those before. No problems using that for your brews?

I'll be doing a SMaSH with Golden Promise and cascade. Inaugurating the new grain mill, too!

Thanks for all the responses everyone. Looking at all this, I think I might try the RO water and then adjust from there. That might be the easiest thing to do depending on what I'm brewing that day. The water here is very salty, noticably so from the tap. I'm thinking it's probably easier...

bump, hopefully for further analysis?

Ok, I called and talked to someone from the water treatment plant. According to her, the data in the highest detected column is pretty much the standard, so here is the data: Calcium - 62ppm Magnesium - 35ppm Sodium - 233ppm Sulfate - 180ppm Chloride - 266ppm Bicarbonate - 180ppm...

Up to this point, I've been using the 2.5 gal ozarka jugs for water since I had assumed my tap water to be no good for brewing (I try to avoid drinking it if I can). However in the interest of saving some $$ I thought I'd take a stab at understanding local water quality and what I can or can't...

I think I remember someone from AHS coming on here and saying to just wash 'em down the drain as they will completely dissolve in water :)