Recent content by iuva

My bad. I wasn't able to fix it. It says "need valid ID" I agree but I would like to understand the calculation since I'm reading the book. It may help me in the future. Thank you for the advice. I was not able to understand how he calculated charges but at least I understood the difference...

Hi all, I can't find how did J. Palmer calculate the charge of water at both pH 7.5 and 4.3 in page 95 of his book about water. Can someone help me? Pictures of pages 94 and 95 attached. Many thanks,

OG: 1.060 FG: 1.013 AVB: 6.35% (4g/liter of sugar when bottled) I used MO instead of pils. Citra instead of Galaxy. Simcoe to compensate Dr Rudy. All in same proportions than your recipe. Picture at week 8

Need to measure the pH and final gravity before posting my own experiment

If I win, I would be up to pay shipping fees [emoji1]

Do something in Europe please

I've added US-04 on Sunday evening in a 20 L tank at 17 to 18°C. On Monday morning bubbling began, in the evening it became intense. I will give you an update when it stops

Hi, I was nearly asking myself the same question, then read this article: http://brulosophy.com/2017/08/28/grain-comparison-pale-malt-2-row-vs-pilsner-malt-exbeeriment-results/ The author has the same conclusion that you. I believe that malt choice (Pale vs Pilsner) is crucial when you aim to...

Here's @maltyboy 's answer to my question. It may help somebody else:

Hi. Great post. I'm gonna try it too. Would you recommand to add sugar when filling bottles for carbonatation purposes? If yes, in which proportions g/L ? Thanks

So you're saying that mashing temperature is the same for barley and wheat, right?

Hi guys I'd like to make this NEIPA shared by @maltyboy: https://www.homebrewtalk.com/forum/index.php?threads/658327/ I have some technical questions to ask before starting my batch. -I have never used flakes. When should I add them to the mashing process? Which temperature? -Same with wheat...