Recent content by Punkjah007

Buckeye - Is this an accurate profile for RO water?

I make beer and wine, so I tend to also have both required ingredients around. I have read that sulfites in wine are a contributor in giving people headaches. I would suspect that's the same reason some people choose to avoid using them?

What was the reason to avoid using chalk? Chalk adds Ca but also drops the pH level? Is that the reason?

There's probably a thread for this but i have some other questions I wanted to throw in there. I'm new to fruit beers and currently I am pasteurizing it on the stove, cooling it, pureeing it, then adding it. I see some people just use one or a couple campden tablets (depending on the amount of...

So I am hearing it is easier for clarity and cleanup to leave the fruit in very small chuncks, than to puree. How small? Like 1" or do you go smaller? Do you mash it by hand or no mashing and leave it as chucks for easy extraction? I suppose the pectic enzyme is going to break down the fruit...

New to winemaking, but I have made many beers. I often have access to freshly grown fruit, which is why I am starting the hobby. I am wondering if it is harmful or beneficial to puree the fruit? I do my footwork first, so after some research I have read that you probably don't want to puree...

So that guy uses metabisulfate (campden tablets) and adds the fruit near the end of 1st fermentation. I have seen a few videos where brewers have mentioned adding fruit near the end of fermentation. How long do you want the fruit in there? A week? A couple days?

typically 5 gallons. but I try to do 2 beers within a couple days. I have 2 temp control fridges and I try to keep them parallel so the work lines up (so racking and kegging is 1 day instead of 2 days). I'm in the Midwest. As far as I know there are no water restrictions, though when we have...

My inner Amazing Kreskin sees Reverse Osmosis water in your future. Y'know, I've thought about that already a few times. Lets say I just wanted to use it for beer, and not necessarily in my house all the time. What do people buy for that?

1. puree 2. pasteurize 3. pectic enzyme Lets say I wanted to freeze it for later use. Where in that process would you put "freeze"?

I kinda getting the sense this might be the way to go 1. pasteurize 2. puree 3. pectic enzyme When you pasteurize that should kill any wild yeast/bacteria as well, correct? A lot of times i freeze my fruit in vacuum sealed bags until a beer is ready for them. That should also kill anything, yes?

the roast malts will bring down the mash pH by themselves. Also, some mash salts will lower the pH, mainly calcium chloride and calcium sulfate (gypsum). So it sounds if I use salts then I should forget the lactic acid because certain salts will lower the pH. Or if I wanted to use the lactic...

I have been using my parents spring water to brew which is about 7.25ph so I use Lactic Acid to bring it down to a more manageable level. I am new to using brewing salts on a beer. I would like to make a stout using a profile I found. My question is; Would I still use lactic acid to bring down...

What do people do for a process when adding fruit to beers? I was thinking of using Pectic Enzyme on some fruit for 24 hours to let it break down the pectins and let the juices out, and possibly adding some Campden Tablets to prevent any wild yeasts from activating. Then adding that to the beer...

Most of the options listed wouldn't hold enough fruit unless you're talking about a 1 gallon batch. Correct. Some of these vessels I did not intend that they would specifically be used during a 5 gallon batch, but implying that something similar could be created or used. These were just for...