Recent content by InTrOvErT

What would be the effect of leaving the first dry hop addition in for the entire 3 week ferment? And just add the second addition on top of it? Thanks!!

With the yeast, following written advice on the style, I.e. Medium to low flocc yeast with some fruity character. You think there's enough fruity craziness from the hops that this is not critical? Though, I'm also wondering how US-04 would work with this style. Thoughts? Regarding flaked...

Planning my first New England style IPA soon. I know that Conan and 1318 yeast have been popular for this style. I don't have access to those at the moment, so wondering if anyone has had experience with Omega 052 (DIPA Ale Yeast)? Thoughts for this style? Also, I read everywhere that one...

AJ, is this still the best formula for that? g/L = -684.57 + 175.12*SG + 509.45*SG*SG Thank you!

Fair enough... ;)

Curious... could you combine the processes? So bake the dry CaCl to drive it back to its anhydrous form. Then immediately dissolve 1000g in 1L distilled water (is that max solubility?). Could you then have confidence that this solution is 1ml = 1g CaCl2? And use it with that 1:1 ratio? Would...

Thanks all. So to confirm, I'm getting that best practice is to create a solution, and continually check its SG when using it, in order to calculate correctly for each brew?

I brew in Minnesota. So cold and dry in the winter. Hot and humid in the summer. Sorry for the ignorance about this, but if I do make a solution as you've both suggested, does this solution degrade over time? Or does it remain stable since the CaCl is saturated? Thank you!!

One more question regarding the Sodium level... All the sodium in this profile is from Baking Soda. Since I'm not adding that to the sparge water, this should significantly reduce the sodium in the kettle as it will be diluted by the second runnings. Is it therefore appropriate to directly...

A couple question regarding the recommendation to bake calcium chloride in the oven at 400*F for an hour, in order to ensure that it's anhydrous... 1. Is this still a sound recommendation? 2. Should it cool to room temp before putting in a container? 3. If it must cool, is there any risk in...

Martin... That's what I thought also, as I was actually using Bru'n Water to help me with this. I was, however, reading some posts about people perceiving benefits in their stouts with sodium and chloride levels a little above 100... both! That seemed crazy to me, but it selfishly helped me...

Thoughts on the following mash water profile for a cream stout? Ca = 62 Mg = 5 Na = 59 SO4 = 36 Cl = 100 pH Estimate = 5.51 This is based on a combination of profile ideas around these parts. Have I combined these thoughts incoherently based on this profile? Also, this...

Thoughts on the following mash water profile for a cream stout? Ca = 62 Mg = 5 Na = 59 SO4 = 36 Cl = 100 pH Estimate = 5.51 This is based on a combination of profile ideas around these parts. Have I combined these thoughts incoherently based on this profile? I appreciate the help!

Does anyone who uses a heating element in their boil kettle also throw hops right in the kettle without a hop bag? Does this pose any risk with heating element contact? i.e. will the hops burn/char/stick on the element?

The output would be about 1/2" above the top of the tubes, when sitting completely flat. So the manifold itself should sit completely flat, but would need to pitch the outflow tube up to meet the valve assembly. Thoughts?