Recent content by mikeburns

Thanks very much radwizard! Thats pretty much what I was after.

I currently have a brett saison finishing up (been on the yeast and brett for 2.5 months). I am wanting to try out an Orval clone and figure I could brew it with regular trappist yeast and then either put that beer onto the yeast cake of the brett saison or introduce some of the brett saison...

This is an interesting post and a question I too have been having. Seems the lupulin shift has become more apparent. Pale Ales are now being hopped like IPA, IPAs have had a shift towards a little less bitterness and more flameout/dry hop additions and IIPAs are crazy now. Its funny though, I...

I am about the same... 7-8 days or so temperature controlled (with a slight raise over the last 3 or 4 days). Dry hop for 3 - 4 days. Crash and fine with gelatin 2 days. Keg at around Day 14. Drinking the next day or so. Even bigger beers 6-8% can be turned around this quickly (but do...

If you were asking me, I am doing BIAB no sparge, so mash water is my total water (which is what I adjust). Im just interested to know peoples opinions on this change in approach to water profiles of hoppy beers...

Interesting that a number of you are actually shooting for a higher Chloride ratio than sulfate. This does go against the trend of people claiming the opposite. I have been making IPA with a ratio as high as 50:350 ppm Sulfate:Chloride and they have tasted excellent but have a drying aspect on...

Thanks for responding Yooper! Been following your recipes and posts for a while now as it is great educational stuff! I'm just wondering about this as earlier on it was stated that Russian River were using much more balanced water (equal parts of sulfate and chloride). I normally have like a 4:1...

So 140ppm or so of Calcium, Sulfate and Chloride? Also when people say we need to scale the hops up a little to deal with the drop in efficiency how much are people meaning? 2%? or 5%? Looking forward to brewing this!

Ok thanks for the replies guys, will try to drop the pH slightly next brew, and a pH meter will be on my radar in the not to distant future. I wounder if it is acetaldehyde... Next brew I will allow it to warm up a bit, after say 4 days of fermentation...

Hi there everyone, long time lurker on this board, finally decided to join up and maybe be a part of the forum! At any rate I have a minor problem that I would love to troubleshoot with you. I currently BIAB and have dramatically improved my beers with fermentation temp control and...