Recent content by rockhoundfan

In!

I'm in!

Awesome! Thanks!

I am following 2 Noble Dogs Brewing setup for a brew stand (http://www.2nobledogsbrewing.com/2012/05/30/the-doghouse-brew-rig-build-part-three-the-control-panel/) and was considering using a RIMs tube for my setup instead of the direct fire. I have searched on here for a while (and learned alot...

Just added bourbon (Jim Beam Black) tonight. Outstanding taste after adding about 250 mL to the 5 gal batch! One mistake (thought about after I did it) I made was mixing the bourbon without adding CO2 to headspace first. It was not a hard mix at all, but just tilted back and forth a few...

Thanks for the pics and advice everyone! This looks like something I will definitely have to give a shot. Bigcorona, what type of milk did you use for making this cheese?

My wife and I are very interested in trying to make our own cheese. Can someone guide me to standard instructions (along with equipment needed) into preparing cheese? There may have been a thread with some of this detail but I didn't see it. We have been homebrewing for quite a while and...

Thanks!

I'm brewing two IPAs this weekend. I plan on using distilled water, CaSO4, and CaCl2 for the mash and sparge. I'll also use 10% phosphoric acid for mash pH adjustment. I was going to target a pH of ~5.3 - 5.4. My question is if I use Bru'n water, what profile best suits these two IPAs? This...

Hey Martin, The results from my caribou slobber mash came from an Accumet AP61 (portable pH meter). I calibrated it a few days ago with a pH 4, 7, and 10 buffer. The slope was ~99%. I checked the meter (not calibrate) the day of the brew with a pH 4 and 7 buffer and they both were spot on. I...

Thanks Ajdelange!

Thanks, Kai. By looking at Bru'n water, it looks like I need to have carbonate in my beer to get close to the target alkalinity and RA. Do you think this is a big concern or is it probably just fine with the CaSO4 and CaCl2? The target (for brown balanced) was Alkalinity = 74 and RA = 26...

Thanks for the comments! I have a pH meter to measure my mash. Here were the results from today (all measured at ~room temp): 5 min: pH = 5.34 45 min: pH = 5.42 1st batch sparge pH: 5.45 2nd batch sparge pH: 5.51 I had the sodium bicarb with me just in case the pH dropped too...

I made a batch of caribou slobber (brown ale from northern brewer) today using distilled water instead of my tap water. The reason for this was because our tap water around here has not been tasting so good lately. I came across the Bru'n water spreadsheet and found it to be very helpful in...