Recent content by marc1

I didn't know that gypsum could be contaminated with chalk. Interesting to look into. Thank you for correcting the retrograde solubility statement I made; it seems solubility is still in the g/L range even though it is less than at room temp.

The gypsum won't dissolve as easily hot. Did you measure pH at mash temp or did you cool the sample to room temp?

Did you add your minerals while the water was cold? Gypsum gets less soluble with warmer water, so get that dissolved while the water is cool. How did you measure the pH?

One of my chores as a kid was making up the milk with the powder and water. We'd then goose it up by adding some real milk to the mix as well.

Gros Coleman according to the page I found : https://theweevine.org/2017/07/30/making-wine-from-kippens-famous-big-vine/

How about this kind:

What came out this year?

Fermentation generates heat, so the beer could get quite a bit warmer than room temperature. Generally yeast like warmer temperatures, but can produce undesirable flavors if it gets too warm. If you have a cool area to ferment, then you can put your fermentation bucket into a large tub filled...

What are you fermenting in?

Temp control in this context means for the fermentation, which is generally considered important for lagers. How are you fermenting?

Why move it before transferring? Running a line in for gas and a line out for liquid has got to be easier. The the fermenter keg will be mostly empty for removal.

Can you add the PGA at yeast pitch? Or would that make the blowoff too crazy (like regular dish detergent in a dishwasher)?

Denny's Favorite 50 from Wyeast has good body. I'm not sure if it's glycerol related, though.

In college I loved Josta. It was basically an energy drink before they were a thing, heavy on the citrusy guarana flavor. It's been discontinued for many, many years now.

Do you scale down all grain proportionally, or drop more base grain?