Recent content by jbrew87

Thanks for the tip, I will not be adding baking soda to the sparge liquor. Using Bru'n, here is what I came up with: 5.5G Mash w/ CaSO4 1.4G CaCl 1.7G MgSO4 1.4G NaHCO3 8.3G 3.5 Sparge w/ Gypsum .9G CaCl 11.1G MgSO4 0.9G Est. pH Result: 5.49 These results are quite a bit different from EZ...

No, it treats all roasted grains the same. Crystal you can enter the lovi. I just plugged into Bru'n and yes results are very different. I will play with that to come up with something.

I do and it shows 5.52pH if I didn't add anything.

See that's what I'm confused about. Most recipes I saw show more baking soda, but if I put that into the calculator the pH estimate is really high. The calculator shows me 5.5

I will be brewing a russian imperial stout this week and built the following water profile: 5 Gallon Batch 2 Row Pale Ale Malt 13.2 CaraRed 1.6 Roast Barley 1 Black Patent Malt 1 DME 2 I'm using RO water. I'm using EZ Water Calculator 3.0.2 5.5 Gallons Mash 3.5 Sparge For Mash...

I fermemt at 65 - 68*. Its been in the primary for a week now. I tasted the beer today and it's still a little sweet. I will take another reading in a few days, but all activity appears to have stopped. I have not warmed it up as that should be warm enough for us05

My last few batches have been showing lower attenuation. The first couple batches seem to be related to using some old extract. This last batch I would like some help with. Grain bill in Lbs: Pale Malt 8.00 Munich Malt 2.25 Cherry wood Smoked 1.88 Crystal X-Dark 1.10 Pale Chocolate 0.90 Black...

A spot for introductions, nice! I have been brewing all grain for about a year and just built a single tier rig I can't wait to get brewing on. I was introduced to this forum by Seabee John who opened my eyes to the home-brew community. I am sure I will have lots of questions as I learn...

I have it on the calendar and will be there unless something more important then drinking beer comes up. (I'll be there)