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  1. R

    Mash and PH

    It's a hobby for me too. I'm a fan of decoction mashes and will have 12 hour brew days. I just want consistency and simplifying water allows me to get that on a scale that many said wasn't possible in small batches of home brew. It has also greatly improved the flavor to the point that I'll put...
  2. R

    Mash and PH

    I buy my water. I don't have an RO system. If your water is good and without any flavors, don't waste your time with spreadsheets and computer software to calculate what you need to add to get where you want. Just pull the ph down with phosphoric acid. Only add back CaCl or gypsum in the kettle...
  3. R

    Mash and PH

    I use the Gordon Strong technique and it works wonderful. I started using it about 3 years ago and I've never made better beer. It takes all the guess work out of water and ph. I start with RO water and treat it with a small amount of phosphoric acid to 5.5 ph. Yes, you can get a ph reading...
  4. R

    sour mash vs acidulated malt.

    It's a myth that you can't get an accurate ph reading in RO or distilled water.
  5. R

    sour mash vs acidulated malt.

    Acidulated malt is used to lower the ph of brewing water slightly to the level where it's needed if it's too high. That was always it's intention. I treat all of my water (RO or distilled) with phosphoric acid to a ph of 5.5 before I ever start my mash. I do this for all beers. I want mash ph to...
  6. R

    Brewing with distilled water

    I buy all of my brewing water. I use only distilled or RO water. My logic is that I can easily add things to the water to get what I want out of it. It's much harder to add things to water to offset something that's already there that I don't want. At the end of the day, it's all still there...
  7. R

    Will Decoction Steps Create TOO Fermentable Wort?

    Properly is the key. Improperly can absolutely hurt it. That includes not only adding a protein rest to grains that are well modified but also having too long of a rest time. Too long of a protein rest, even on lower modified grains, can absolutely hurt head retention.
  8. R

    Will Decoction Steps Create TOO Fermentable Wort?

    I do decoctions all the time. I messed up on that one. When I say no head retention, I mean NO head retention! Even properly carbonated I had a hard time building up a head on it while pouring and what was there was gone in seconds. The guideline that I follow for a protein rest is based on...
  9. R

    Will Decoction Steps Create TOO Fermentable Wort?

    It's hardly a myth. I messed up my Oktoberfest decoction schedule and rested at 122 for 20 minutes before pulling a decoction. That was the wrong time to pull it. Be the time I added it back after boiling to raise the temp to 144, the main mash sat at that temperature for over 50 minutes. I was...
  10. R

    Will Decoction Steps Create TOO Fermentable Wort?

    I don't know what base malt you are using but if it's American 2 row you'll destroy your head retention with that protein rest. I'd dough in at sacc rest temp. If you insist on doing a decoction with a highly modified grain, do so as a single step to raise the temperature to mash out temp and...
  11. R

    55 gal, 16500 watt RIMS/Braumeister-ish Brewery Build

    I wouldn't be surprised if that warps under pressure when recirculating and just pops right up out of there. Watch out for that. Hopefully it doesn't happen.
  12. R

    My Double IPA turned out reddish and tastes like an American Barleywine, why?

    Why did you use Magnum hops at flameout? I'd only use them for bittering.
  13. R

    Will the BMC drinker like this?

    When I load this recipe in I get a predicted IBU level of 13. That's actually slightly low for a Cream Ale, or even a Blonde Ale for that matter. 8.55 is just through the floor low. Strength and color are about right for each though. I have a Cream Ale right now that's at a predicted 18 IBU and...
  14. R

    Will the BMC drinker like this?

    I used 1 oz bags of hops too. Just 2 of them.
  15. R

    What makes the red ale red?

    For me it's just 2 row, some Special B and a small amount of roasted barley for color which closely mimics what brent just said with his.
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