Recent content by brausawyer

Hello fellow brewers, I have a problem that has affected the desired outcome of a recent batch of Altbier that was bottled two weeks ago. I use three different recipe programs (Beer Alchemy, BrewSmith and Brewer's Friend, all on my iPhone). This beer had an OG of 12.5 Plato and I used 2...

Hey te-wa Thanks for the post! The Belgian PA turned out ok. It was my last batch made without using mineral salts and a yeast starter (don't ask why I didn't before lol). But I tell ya it makes a huge difference. I actually have begun Krausening for bottle carbing and so far...amazing. How's...

Great link! Thank you! I will try this and post results

Good Morning beer threaders, I have some questions to a process I will be undertaking in the near future. I have tried to search for the right info but need clarification on the subject of Krausening (Natural carbonation). So a bit on what I have going on..... I recently brewed an Alt style...

What water do you use? This may be out there but if your water is treated with chloramine then it can impart bitter, plasticy chlorophenols. It would be noticeable as a plastic aroma too but then again all your beers would experience this... Like the msgers above, drink young

I just updated again, got my water values from the city of Vancouver. Turns out our water is very low in Ca, Mg and acidic (6.8 ph). I input everything new and might run off city water with minimal additions. Opinions are awesome so far. Thanks everyone...

The 9 gallons represents 4.375 gallons Mash water and 5.625 gallons sparge (I always prepare more sparge than necessary). I would treat it all at once before mashing in. I guess the Epsom salt doesn't need to be so high. My sodium seems to be a common theme..

Check out the link above. I cut my Epsom salt in half because I didn't want that high sulfate. I double checked with John Palmers recommendations for levels in each mineral and I am bang on. I am trying to figure out what I am missing...

You can check this link as it is a saved detailed report I just plugged in. I removed chalk, doubled gypsum and checked the option of "Add salts to mash". I put acidulated malt as 2% of my grist as well. I hope this is clearer...

Link of what Brewers Friend's calculator showed me.

Looking for information on how to build proper brewing water from distilled. This would allow me to add various salts to perfectly hit my recipe based on both style and grains used. I recently used the Brewers Friend calculator and from what I see I can add 6 total teaspoons of 5 different...

Hey all, I am starting to build my brewing water from scratch using distilled water and adding salts. I will brew a Vienna ale next and I figure lots of chalk (4 teaspoons), 1 teaspoon of baking soda, 5 grams of gypsum, a pinch of salt and a teaspoon of calcium chloride. This is for 12 gallons...

You should be ok by mashing at a higher temp. 156-158 would be best. You could also fill a deep tray with some water and rest your carboy (if you use one) in there so it stays on the low end of fermentation. There are other factors that affect attenuation such as ph, pitching rate etc. But make...

G'Day all, I have brewed a batch of Belgian IPA that will be dryhopped with 2 ounces of Cascade whole hops in about one week (two weeks primary). I feel Honey would be a great priming agent so I have to ask, do I use an online calculator to find what the amount in corn sugar would be then...

I aerated the same as my other batches before, siphon from boil kettle into carboy, pitch yeast then shake carboy with rubber stopper. Always seemed to work. I'm thinking the over pitching just finished this off very quick but I will leave it for two weeks then sample it