Recent content by jcramer

I used White Labs, WLP800. Pitched slurry from 3 qt starter at 58 deg. and kept at 51 for 10 days. Then did a diacytel rest at 65 for about 4 days, then lagered at 38 for a month.

oh yeah, forgot to mention, it is municipal water. That's what I thought too, a well might be low naturally, but I thought municipal always tried to keep it a little higher than 7. Funny you mention noble hops, I recently made a Chech Pilz and used Saaz exclusively. Not bad, but there is a...

lol, yeah, I thought it was pretty low on everything. I can just add whatever I want pretty easily. I just thought the ph was unusual to be on the low side. I thought normally they made tap water a little alkaline. I see a lot of other reports between 7.5-8.5. I guess I was just wondering if...

Hi, yet another water report question. How does mine look? This is from my tap, filtered through a carbon filter. Does the ph seem a little low? I thought most tap water was slightly above 7, I haven't seen any below, until now. (This is from Ward Labs) Thanks!! pH 6.6...

I have that one too, and I have been able to get a good vortex in a gallon jug, with about a 3.5 qt starter.

I'm in Lebanon now, about an hour from York, I think.

a trick that works for me, is I just kill the flame when the foam starts to rise and stir for a few seconds till it falls again. Sometimes I have to do this twice, but after that, I've never had it boil over.

Hi, from another PA brewer. Actually, I thought from the thread title you were from where I used to live Downingtown (another D-town I guess :) ) Welcome!

You can try a art supply/baking supply store (eg. Michaels?) They sell glycerin for putting in cake icing to make the consistency smoother. My wife is a baker and she told me about that and that's where I found some.