Recent content by Joewalla88

Kinda, I wouldn't describe as flabby, but crisp beers are never crisp enough, and beer on the other side of the spectrum just ride that same middle rail. I don't know how to describe it, but it's like everything I brew is just different flavors of the same beer.

I have one somewhere, but should probably order a new one. I just run my water through a carbon filter. Like the ones you use for an RV. I dont do anything else. I added some gypsum this last batch to see if I can crisp it up a bit. I just feel like all the beers have the same mouthful or...

I was given some additional information. They said everything else was so low, its negligible. Hardness ( As Calcium Carbonate) 27.4 mg/L Sodium 2.8 mg/L Alkalinity (average) 38.3 mg/L

Thanks! I will ask the guy I've been talking too. I'm sure this is public information somewhere though.

Oh awesome! Thanks! And, yeah our water is pretty good. I just think I could start dialing in certain styles if I learned more about the water side of things.

So, after 12 years of brewing, I'm finally thinking its time to start tinkering with my water. Can someone help me understand what this is and what I should do with this? I was asking out city water treatment folk about the chloride and nitrate levels and they gave me this. Chloride 1.7 mg/L...

I never really tried it for making a batch. It was too small, and if I remember right the grind was too fine, and it wouldve taken forever to mill several pounds. I ended up buying a cereal killer, and it's worked great. If you're looking for something cheap, I've found great homebrew deals on...

Haha! I don't know why I thought it would be more difficult. Duh... Thanks!

Hello, I have an idea to convert an old immersion chiller into a counter flow chiller. It's stainless steel, and I think i have an idea to make it work. What would be the best way to go about cleaning out the inside of that chiller so I'm not running beer through what might be left in there from...

I'm glad to hear it works. I'm curious if you can away with using less fruit in a tincture than just fruiting the beer in secondary. I smell an experiment.

Just a quick question. I usually just add fruit after primary fermentation when I'm doing fruit beers, but I was wondering if I could get more flavor/aroma from less fruit by using tinctures. Anyone know?

I don't totally remember, but I've brewed more 100% honey malt beers since. As a clean beer it makes for a nice sweet brown ale. Think something along the lines of new castle I guess. The sour, I don't remember as well, but I drank it so it couldn't have been too bad. The sour culture I had back...

Thanks! This is what Im looking for. I've never had problems with the keg sealing I don't think, but I don't like how this makes it feel loose. So this will help.

One of the lids to my keg seems like it's not closing tigh enough, and I think those little rubber bits that are on each end of the lid's handle are getting worn down. Does anyone know where to get those little pieces? Thanks.

I don't think I did, but that's pretty much where I'm at.