Recent content by matchrocket

This is still available. I have a 10g SS Brewtech Conical for sale as well.

Brutus Style Brew-rig setup for 10g batches. Setup for HERMS but can be used as a RIMS. Asking $1500 OBO for the entire setup. Getting out of the hobby, and selling my brew rig. Located in Meridian Idaho. Details of the rig: Fully welded frame using 0.125 wall steel tube. Tubes are vented for...

Brewing a coconut IPA this weekend. Posted a few pics of brew-day to one of the more popular facebook groups and got shadow banned... apparently the ADMIN's take great offence to such a thing... :-D

Exactly..

Last spring I bought 1lb of galaxy for $20 a lb online. Currently, if I can find them at all they are $4-$6 and OZ and $49 a lb. What gives? Just out of season given they are grown in AU?

I have some friends that live off victory and amity between Meridian and eagle and they have HUGE scale issues. Not that far away from me either..

North, blackcat and cherry lane area.

I had my tap water tested by WardLabs, west Meridian area. Results are below. Thing of note, my pH moves around a lot, like a full point... Due to alkalinity, I use RO (WinCo) 90% of the time unless I'm making stouts, browns etc. pH 6.6 Total Dissolved Solids (TDS) Est, ppm 193...

If this is your first time treating water, I would say NO, you don't want to do this. Just treating your mash will get you to a target pH range primarily, and diluting with RO will give you a different target profile for the Boil, which means a change in flavor, clarity, yeast profiles, etc...

A few things here. If you are making a starter, you should always check your count needs vs expected outcome using a yeast starter calculator. MyMalty.com or Brewer's Friend Do you use a stir-plate? If so, that really isn't a concern. I make monster starters that result in a huge cake...

Read a number of posts on some other forums talking about how Tasty McDole's IPA Water profile is the cat's Meow for the style. Tasty's Profile: Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm. I took this and I cut it back some as the SO4/CL Ratio scared me little. My resulting profile...

I am getting ready to brew a Baltic Porter using a recipie I copied from the Maltose Falcons (https://www.maltosefalcons.com/recipes/black-bird). From the pod cast I listened too, and the website he use the Cali Common yeast (2112) for this beer and appears to of reached 75% for apparent...

I'm no stranger to brewing with RO water having lived in AZ and having Tap water my dogs didn't want to drink. ;) My tap water here in Idaho is really really good (Taste), just too alkaline for most beers I want to brew mash pH wise. Just curious how many people split their water sources...

Thanks. I think I am going to move back to RO For the mash water due to my high alkalinity... This really peaked my interest due in regards to acidifying the sparge water. :mug:

City water, both times ran the faucet at a steady stream for ~5m, on cold.