Recent content by DownHillonWater

When I bottle, yes.

Sorry for the double post. Mod can please delete this thread.... TYVM.

Anyone know whether there has been systematic study of water soluble radical chain inhibitors to prolong the life of hoppy beers?

Anyone know whether there has been systematic study of water soluble radical chain inhibitors to prolong the life of hoppy beers?

That is a lot of roasted barley, but that beer will fix itself. Move the beer to a secondary to get it off the yeast and let it age 2-3 months in a cool basement. It will change significantly and the edge will mellow a lot. It will become a quite flavorful, tasty beer with a nice roasty finish.

Literature values show that barley malt contains approximately 1 gram of Mg++ per kilogram and a typical wort is approximately 100 mg/L. In other words, if your 5.25 gallon batch (~20 L) uses 11 lb of malt (~ 5 kg), you have about 5 g or Mg++ in the malt of which about 2 g is extracted into the...

@VikeMan: I'm a huge fan of BrewCipher. Great work overall and new step mash sheet is very helpful. A couple questions. 1. For CaCl2, are the calculations based on molecular weight of anhydrate or dihydrate? 2. In version 5.1 I've noticed that the strike water temperature is different...

A second for increasing calcium levels over 100ppm. Makes a big difference in clarification.

I make a rye Ale with about 45% Rye malt a couple times /year. The "rye character" of the resulting beer is highly dependent on yeast. A highly attenuating yeast Wy1098 Whitbread Dry completely removes rye flavors. Lower attenuation from Wy1272 Amer Ale II and Wy1335 Brit Ale II produce a great...

A 4th strong recommendation. Love my system!

I've recently upped my calcium levels to around 100 ppm (from ~50) for exactly the same reason. Seems like my chilled wort settles very quickly now. I've not been completely convinced its caused by the calcium, but your post is starting to add to my confidence. Do others agree?

If you want to completely avoid the risk of it being over roasty, go to Carafa II, maybe 8 oz. The other advantage of Carafa II in my experience is that the level of roastiness is very stable over time. Black Patent will be very strong in the first few weeks and then mellow. Another option to...

@RPIScotty: Thanks very much for making this public. I've opened the worksheet and followed the instructions to enable Solver as indicated in a blank worksheet. When I then open Brewing Engine Lite, the solve buttons do not generate spreadsheet changes when clicked. In addition the...

StarSan is dilute phosphoric acid. Remember that beer already has lots of phosphoric acid salts in it. I believe brewers should treat small amounts as having no effect.

Give Buckeye a call