Recent content by mastroiani

Thanks! Thats awesome! Very good news to hear!

Hello, ive never had a contaminated beer, until now... I've brewed on saturday, left it in the fermenter, with temperature controller. Today i went to see if the airlock was bubbling and i saw that the airlock alcohol have decreased considerably, and probably wasnt locking the air out of...

It didnt turn out bad, but it didnt turn out great either... ive realized that some part of the equipment was leaving some off flavour to the beer, im doing a master clean up now to remove every inch of undesired stuff on my equipment. Also ive realized that i forgot to take down the temp...

Thanks to all! I'll let you know how this turn out in a couple of weeks :)

Ive done it in my firsts batches but never repeated again. What % do you recommend? or just test it until desired ABV? Does table sugar works?

Thanks @Jwin! Sorry for the odd numbers, thats because i have it all in grams, liters, etc and had to change it to ounces, pounds, etc. Not super concentrated on 55 IBU and 6.5%, my last brew was at 7.9% ABV and 80 IBUs, and the ones before that all around 7% and 60-70 IBUs, so for this one i...

Im brewing this beer on wednesday, so i was reading some articles and some threads here and i get some questions that could make my beer a little better, according on what i've read. This is my recipe in Beersmith 2.0 Efficency - 70% Est. OG - 1.060 IBUs - 55 Color - 8.9 Est. ABV - 6.5% 30.4...

Great advice, i will download Water book. My idea was to mash in, test the ph and then add the citric acid. Should i disolve it in water or just add directly to the mash? Thanks!

I was thinking of 2.5 tbsp of gypsum and 1 calcium chloride, in order to accentuate the hop bitternes but with a subtle perception of maltyness I dont know much about the water chemistry, everything i planned to do was because of reading threads in this forum and the water chem calculator...

I was planning to add citric acid to lower the PH, and gypsum and calcium chloride for flavour. I was only thinking of using the epsom salt just because the water profile i got from that calculator.

Folks, just the last question... When do i have to add each salt? Gypsum, Calcium Chloride and MgSO4 all in the mash? Thanks!

Yes of course, the link is http://www.brewersfriend.com/water-chemistry/

Im not sure if this is ok, but i entered the water profile in an online water profile calculator and the result with that water is that i have to add 0.4 oz of Gypsum, 0.14 oz of Calcium Chloride and 0.2 oz of MgSO4 (Epsom Salt) Is this right? Thanks!

I've found the composition for a bottled water i can buy here, i dont know much about water profiles so tell me what you think about the numbers I've tested the PH with a strip and it shows that is around 6.2 Dry residue - 137 ppm Alkalinity… 111 ppm Ca - 35 ppm Mg - 9,5 ppm Na - 6,8 ppm...

Done! How much difference in flavour intensity does 15 min, 10 min and 5 min have?