Recent content by ross3648

Call your water Authority and ask them for the information you need.

I read alot of information about washing yeast and have a good understanding of the process, but I have not seen anyone write about what I want to try. I finished fermenting a belgium blond, OG 1.060 FG 1.010 I racked off into a secondary leaving behind trub and yeast. I placed it in my...

I make big Belgains all the time and mine are never done in two weeks. Mine are more like 3 or 4 weeks in primary then 2 to 3 weeks cool crashing. Relax and give it some time. I use white labs 530 becasue thats what my local supplier has on hand. I've used the Wyeast 3787 to make Belgain...

First, If I were you I would call your water company and tell them you need more information on the water profile. Thats what I did with my company and they got back to me with my request within a few days. Second most bottle water is also very soft. Deer Parks Ca 3.8 Mg 1.2 Na 2.8 SO4 6...

Lodovico, Your from PA right? Why don't you enter your beer in the TRASH 20 Competition. See how your beer compares to some of the locals in Pittsburgh. Last year I think they had 190 entries, They give great feedback on your beers and the medals are nice. I don't know if the competition is...

I make adjustments for the total amount of water used, then split that up into what ever amounts needed during the brewing process. I don't know if thats the right way or not, but thats how I roll.

I lived in Europe 25 years ago and went backpacking in 2006. Belgium you must go Westvletern !!!!! . Brugge is a must. Charle Rockets is a cheap place to stay and close to the center of town.The De Halve Mann Brewery tour is good, also go to t' Burgs Beertje over 300 Belgium beers. If you go...

This is a Chimay water table I got out of a book called Brew Like A Monk. Great Book! Chimay water is known to be softer for Belgium Beers Ca 70 Mg 7 Na 7 SO4 21 CL 21 HCO3 216 If your making a 5.5 Gallon batch you will need roughly 8.5 gallons of water to start. take 4.5 gallons of your...

Lodovico, What type of Belgium beer are you trying to create? Softer waters are used for pale ales , darker beers dubbles and dark strong ales are more suited to higher bicarbonates. Are you a Extract or all grain brewer ? knowing this will help members give better solutions.

Your water profile is not too far off from Rochefort's water. I see your missing your Magnesium content in your post. Rochefort Profile CA 82 Yours 81 -1 MG 10 ? ? NA 6 20...

If you don't brew often,seal them up tight and put them in the freezer. For your second question using the same hop for bittering and finishing is ok, but it all depends on the type of hop and what you are brewing.

I make Belgians alot and have mine in the primary for about 3 weeks before they are done. I usually start at 68 degrees and let it go up in the high 70's. Just get it some time.

Well I set my efficiency percentage at 75 and adjusted the grains for my recipe. My preboil reading after sparging was 1.052. I added my Candi Syrups and decrease the DME by a pound. My OG at the end of brewing was 1.092. If my math is right my new efficiency is 82% Thanks again eveyone for...

Thanks everyone for your suggestions, I wish I had some more time to do a test batch, but the Snow fall we got in Pittsburgh has been crushing. Work keeps calling and the overtime is too good to pass up. I think the suggestion to shoot for a ballpark range and adjust with some DME is the way...

I use a 10 gal rubbermaid with an SS braid, but replaced it with a SS false Bottom. I also purchased a Barley Crusher grain mill to crush my own grains. I plan on leaving the grain mill at the factory setting for now. I usually batch sparge and have a brewhouse Efficiency around 65 to 68 %...