Recent content by jk025

Thanks for the suggestions. I think I'm gonna try stirring until the mash is the same temp all over. I've noticed my mash having different temperatures based on where I stuck the thermometer but kinda figured it didn't matter much

Ok, so I'm pretty new to the all grain business and have been getting some pretty low numbers while batch sparging (efficiency and missing gravity points) I've been looking for the amount of time I should stir the mash when I first add the strike water to the grains. Most of the time I read...

I just moved to San Diego and I'm not very good with the whole reading of water profiles. I'm in the Miramar treatment area and this is what I've got so far. How does it look? Thanks in advance for the help Calcium: 42.7 ppm Bicarbonate: 112 ppm Magnesium: 18 ppm Sodium: 70.8ppm...

It's not exactly a hefe but when I make my blue moon clone it seems to be at it's best after a week or 2 in the keg and i set it at 30psi for 36 hours and then down to about 12 or so to finish carbonating

a mill is definitely something i want but since i still can make delicious beers with low efficiency and am looking in to surfing, i figure ill try to bring the ph level down a little, mash long next time to see if anything improves and check my thermometers. thanks for the help everyone. oh, an...

the ph has been around 5.6-5.7 on the last 2 brews and my mash tun is pretty empty, i have the calculations down pretty well so that almost all of my sparge water ends up in my kettle

for my procedure: preheat the mash tun with 166 degree water (rectangular coleman cooler). Empty the mash tun, Add 4 gallons of 166F(lets me hit my 156F mash temp) water and pour in 12lbs grain bill and stir well making sure no dough balls or dry clumps. Shut the lid and let sit for 30 minutes...

i'm not sure about the gap on the mill because my hbs has one in the back that i just go back and use. I'll post my exact procedures later. I mean im not too worried because the beer still comes out pretty good, i'd just like to hammer some things out

I've been brewing all grain for almost a year now and my beer usually turns out pretty good but lately i've been paying attention to my efficiency and its been in the mid 50's. So i decided to run the grain through the mill twice for a better crush and nothing improved. mash ph was about 5.6 or...

The same thing happened in one of my mash's that I did the other day. My efficiency also seemed to suffer from previous batches of the same recipe

yeah, i threw some more hops in and moved the keg around a bit and the taste seemed to instantly improve. It's only been kegged for almost a week, but I don't plan on drinking it until at least this weekend

:confused: ok so, I just brewed my first IPA and it turned out great. Fermented for 3 weeks and then in to the keg. I put an ounce of centennial and an ounce of cascade to dry hop in the keg in a bag. The hop flavor was awesome and I just couldnt help but drinking it before the whole 2 week...

I just recently kegged an IPA i brewed and although it isnt carbed yet it tastes great. I also have a blue moon clone in the kettle going right now that i used a filter on so we'll see if it comes out any different. I did notice sprouts in the mash which was weird...just saw a recent post on...

ok, so thanks erikpete, you've helped me narrow in on helpful things to know about the water. I would guess that I'm in emwd link in the skinner service are. The reason i say guess is because right where on the map that a little white part jets in where the 15 and 215 freeway split, that's...

Ok thanks. I think I'm in the east district. I haven't really looked close enough yet. My homebrew shop just uses a filter so I'm thinking of getting one of those