Recent content by moce

I will be in San Diego for about a week this October and need to know what you guys think about spending 2-3 days to go up to the north to visit Russian River, Lagunitas, Sierra Nevada and other breweries. Is it worth the trip? I could go by plane from San Diego for about $100 round trip...

In.

Something is happening with my batches. I’m getting the expected mash efficiency but finishing in the fermenter with a low OG. My boil off is ok and I cool the samples before measuring with hydrometer and refractometer. I ever stir thoroughly my wort in the kettle after mashing and prior to take...

Yeah I'm also considering to buy it ;)

Wow, amazing blog. I'll read it completely for sure. Thanks.

Thanks :mug:

I'd like to try this technique but I wonder if I can crop too much. Since we are paying much attention at pitching rates, I don't know if it's a good idea to remove part of the yeast. Maybe pitch a little bit more if you plan to top crop later?

Check the video at 43:44, seems he is claiming that he would use 750ppm hardness in a big IPA. I'm wondering if by hardness levels he is referring to sulphate level. He talks about hardness, chloride, alkalinity, but doesn't say nothing about sulphate. Also he says that those big levels of...

Are you cheking your mash pH? A final beer pH above 4.4 in ales may lead to soapy flavor. Maybe you have too much residual alkalinity.

Thanks for your answer mabrungard. Here is my complete analysis, now I've noticed that the values are in mg/l not ppm. pH: 7.3 CE: 1130 us/Cm HCO3: 293 mg/l Cl: 15 mg/l SO4: 340 mg/l Ca: 209 mg/l Mg: 26 mg/l Na: 10 mg/l Before, when I was making smaller batches, i used to boil my...

Hi, first post here! I'm from Spain and have been reading you almost every day for about a year but never posted before, so here I go. In the next few days I'm brewing Janet's Brown Ale and my water profile looks like this: Ca-209ppm, Mg-26ppm, Na-10ppm, SO4-340ppm, Cl-15ppm And...