Recent content by spreemotion

Are you not missing out on a big nose without your secondary hop addition in the (dryhop) keg? I have thought about this as well, however most of the aroma is sent via the airlock out during active fermentation, are you still getting a nice nose to those batches. I am testing with things as...

Hey All- Hoping someone can give me a sanity check on my starter/pitch process I went through over the weekend. Close to my 30th batch of beer this year, but first with a yeast starter/stir plate. 18 hours before brew day got some VermontIPA yeast in a starter/stir plate, roaring away in...

Hey Bru or anybody leveraging the primary to keg dry hop in with the screens/filters. Looking at early threads, I see liquid post -> top keg fitting -> into keg through rubber bung -> then with screen on bottom of liquid post inside of the hop screen. How do you from a logistical perspective...

Thanks much for your response, everyone for that matter. I stopped at 2 other places on the way home and ran those RO stations into smaller sampling sizes and sure enough those are coming in around 6.05-6.25 Did not see this in the spreadsheet, what does Bru'n water use as a default value for...

"Unless the water feeding the RO system is highly alkaline" This could very likely be in my scenario.

Mostly 2 row and vienna with some crystal 40. Total Grist Weight, 14.5 lb Water to grist ration 1.79 (QTS/lb). On the water adjustment tab the percent Dilution Water is set to 100%. I must be missing something obvious here, thanks for your response... "I assume this means that when you...

I wanted to follow up on a couple similar questions I had. In my case 100% RO Water, measured 8.0 PH level, however when I type my water profile additions into Bru'n water is has me at, 5.15 and EZ water has me coming in at 5.39. I know my system extremely well and my room temp mash the last 3...

Hi All: I have searched up and down, hoping someone can help with a question or two I have about EZ water. I am currently using 100% RO water in my batches, but starting to focus more on the PH element. I just tested my RO water from the local store, and it is coming in @ 8.25. In EZ...

Thanks a bunch for your response, what did the SRM end up coming out to with no crystal?

Hi All- Curious what a "general" mash temp falls into for these IPAs with lots of late hop additions. I have seen quite a few posts with mash temps 150-152 degrees, wouldn't that create quite a dry finish? I just finished up a brew, been conditioning in the keg a week, and its noticeably dry...

Thanks for your response, Strictly whirlpool in my case. Beersmith nulls the dry hopped IBU value. Also yeah I checked the AA% and that was already set. If I use the hoppy things recipe in beersmith it shows me an IBU of 140 a little crazy (with a 20 minute steep/whirlpool). Question to you...

Hey all- I have some wort in the ferm now, should be able to contribute to this thread here soon, after some recent batches with late hop additions. I did have a couple questions in regards to this beer style and the IBU in beersmith, its skewed. For example, Nates recipe hoppy things says...

Hey All- Hope this is not to far off topic, I am mildly confused. In the page or two back one poster mentions, dextrine then dextrose a couple posts later in a malt bill. Are these actually being added to the malt bill pre-mash? Just trying to understand where the sugars come in, I thought...