Recent content by jacketsdb23

yeah, this is a new single tier system...so i really have to learn a bit about the losses in the new system. However, I do think that in the past 24 hours reading about water chemistry and mashing I've learned why i'm consistently low in pre-boil gravity (even with the old 5 gallon system): 1...

My volume on my first 10 gallon setup was good. When I hit my recipe pre-boil volume I had some wort left in my mash tun at a SG of about 1.014. I stopped at that point and my pre-boil gravity was around 1.051 and the recipe stated 1.058. I added some DME near the end of the boil based on...

Great suggestion. I ended up downloading Bru'n Water spreadsheet. Looks like I can add 2 gram/gal CaSO4 and 3.4 ml of lactic acid in the mash, and 2 gram/gal CaSo4 and 1.7 ml lactic in the sparge to get my pH around 5.2. That worksheet is pretty comprehensive. I have a pH meter and will start...

I'm pretty well versed in single infusion all-grain brewing. I'm usually always a bit low on my pre-boil OG - by the same amount, every time. Only thing I haven't played with is my water chemistry and I'm looking into that now. From my city water report (Walnut Creek, CA) - our hardness and...

Hi everyone! If anyone is in the East Bay near Walnut Creek, CA - I will be holding the beer camp release party for our Ryeway 117 on Thursday May 15th at Masses Sports Bar and Grill. I still haven't had it yet, but the notes on our beer are attached. Cheers! Marcel

Hi All - I've sort of adapted the Marble Red Ale recipe I found on this site and created the attached on Beer Smith. This will be my first Red IPA - and its for a holiday party, so I wanted it to be more "imperial" style. I like cascade hops because they grow easily in my garden, and I also...

Forgot to mention OG is 10.5P.

Hello Brewers I'm looking at a Blonde recipe that calls for 85% High Color Pale malt and 15% Munich Malt. This will be my first All-Grain batch. What specific grains would match that recipe description? How many lbs total is typical of Blondes? This will be a 5 gallon batch. Any...

How did you get 75%? I calculate 60% based on OG of 1.102 and FG of 1.041. Did I do something wrong? Thanks!

You are right...i guess I should have looked at the attenuation rate for that yeast strain (sorry, rookie mistake!). I will try the US-05. If it doesn't knock it down a bit more..oh well. I'll still have 5 gallons of beer! Thanks!

I did a 2000ml starter - it looked really good. The fermentation started within 5 hours and was going very strong. I was really disappointed with the FG. I will try adding the WL001 and let it sit for a few more weeks. I did stir the yeast after a two weeks and was able to knock the gravity...

Hi all... I'm doing an imperial stout that has a target gravity of 1.024. We started at 1.102 and after three weeks its held steady for a few days now at 1.041. I went with an Irish ale yeast (i think wl004 if I remember correctly). My guess is that the yeast mostly died from the ~7.6%...

yooperbrew...Yes! Thats the one.

Thanks Gearbeer. I have a copy of the book...i'll get more info there. Thanks again.:rockin:

I know I know....get Beersmith! Anyway, I have the hops I'm going to use for a Celebration Ale but need to work on the extract. I want a high OG (1.060 - 1.070). What are general rules of thumb for obtaining a high OG? Recipes I've seen called for 7lbs LME and anywhere from 8oz to 1lb...