Recent content by Mr. Mojo Rising

Yes. It is better to slowly pour the grain into the strike water and have someone stir the mix in while doing this.

You have a higher incidence of dough balls if you pour your infusion onto the grain. This I have done. This I have regretted.

My grandpa used to add salt to his beer and said it made it taste better. Baking Soda increases alkalinity AND adds salt. Maybe there is something to it. Grandpa drank a lot of beer!

I know I don't have an infection, the alcohol is way high. I do agree with you on the PH. I haven't tested it, but based on the water I brewed the RIS with I bet it is very acidic.

I wish I knew that a few batches ago. Wish there was a product to remove the taste of "burnt mash." Coulda used that this summer:(

Here we go! This is the water I brewed with which is tap water. I made NO adjustments to this water. I brewed this before getting my Ward Labs results. Original: PH. 8.1 NA - 14ppm CA - 17ppm MG - 12ppm SO - 11ppm CL - 23ppm HCO - 59ppm Total Alk as CaCo3 - 54 I was very...

Unbelievable results! I took a cup of a Russian Imperial Stout that I brewed with very soft water and micro-scaled the suggested additions that I should of during the mash/sparge in half. I added them and did a side by side tasting. The difference is unbelievable. The sample I added to is...

According to the water talks on Brewing Radio, Palmer suggests putting some salts into the boil in proportion to what you sparge. That is to help flavor, specifically the chloride/sulfate ratio. Calcium helps with yeast flocc and the boil also. That's why I wonder if there is any harm in...

I am just wondering what if at all the affect this would have on a few of my beers. I have noticed a difference with the beers that I have customized a recipe for and would possibly like to experiment with the beers I have in the keg that I didn't treat. I also have a pilsner that is taking...

Picture Added

The Goodness APA

I will post a picture next time I pour one...a little too early for a beer right now. Shooting from the hip I would compare the color to Sam Adams Boston Lager. As far as the grapefruit peel, I had a friend who tried the recipe and zested 4oz for a 10g batch. The flavor was way too strong...

18.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 74.2 % 3.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 12.4 % 1.00 lb Aromatic Malt (26.0 SRM) Grain 4.1 % 1.00 lb Munich Malt (9.0 SRM) Grain 4.1 % 1.00 lb Oats, Flaked (1.0 SRM) Grain 4.1 % 0.25 lb Chocolate Malt (350.0 SRM)...

I used to peek and look too and have never had an off taste or problem and have probably dry hopped 100+ gallons of beer since I started. I have the mesh balls and have used them. I have used muslin bags. I have used NEW panty hose (avoid fishy flavors). I find the they all work the same...

Thanks man...I would have never thought of a treadmill motor. My neighbors already think I am making METH when I brew. They really will think I am crazy when I start beating a treadmill with a sledge hammer!