Recent content by belgbrew

So as supposed by RPIScotty and ajdelange I made a few pH DI test with my RO water and here is what I got (used different vessels so different temps at 25 minute mark) The main idea is that the titration curve should be similar, but the pHDI could differ with the malts already measured of the...

I mean can I measure it with RO water, not DI...

Is there any other way to determine pH DI, e.g. with RO water, calculating back to DI with known minerals? I use Chateau malts and the data they provide on the malt batch doesn't contains pH at all. So the only way to know pH DI is by experiment

Nope, sir - no Acid pre addition I was aiming for the target water profile and I supposed to add lactic acid in a mash (5ml). But when I saw the difference between the sheets I decided not to add it and was right in the end Here you go

So I did a Rodenbach clone based on Jeff Sparrow recipe Used 4 sheets to determine mash additions and mash pH. Here’s the pH numbers versus what I’ve measured: Bru’n’water 1.23: 5.45 MME 6.5: 5.4 Water Engine 1.11: 5.626 Brewing Engine 1.18: 5.609 Measured...

The natural water profile is something that is made in some time by nature But recreating any profiles or trying to decrease/increase mash pH is an synthetic action in limited amount of time Is there any rules in water chemistry of what you should do or something you really shouldn’t?

According to the Homebrew Chief old paper based on brewery visit they use Pilsner malt, 5% of wheat starch, Caramel malt, dextrose and dark cassonade Mash schedule is: Protein rest 122°F/50°C Saccharification Mashout 170°F/76°C Hops (“Belgian and German Noble”) added in 90 min boil at 80 and 10...

Cannot find it anywhere The website is not working, the old links are also dead How to get it to try?

Ok here's the final beer Tastes really good

The flavor is marvelous. The only problem is that the beer is cloudy, even after 1 micron filtration... It's on the carbonation now - we'll look at how it ends... What I didn't mention in the recipe above is coriander I'll post the beer photo after cold conditioning

Ok guys, 2 weeks after the gravity is 1.012 (3°P) - 85% AA - close to what I 've expected That was the longest fermentation I've ever had - 4 weeks - really really odd

This schedule is from BLAM Yeah 165(74) is on the upper limit but altogether with ramping the saccharification phase was nearly to 60 mins(temp in between 140-158°F ( 61-70°C), that usually is enough for conversion Iodine test also was ok...

Hello everyone First time writer - long time reader) I'm brewing a couple of years now, but first time got a stuck fermentation. This time I brewed a Belgian Trippel with OG 1.084 (20.0 Plato) and fermented with WLP540 yeast. Pitched propagated (15 Mln/mL) yeast at 66°F (19°C) and raised...