Recent content by trapae

Getting ready to do my first Schwarzbier and formulating the recipe. Just wondering what percent dark malt most people use in this type of recipe? In general I use a little less than 10% dark malt for stouts and porters but this style is new to me. Thanks for the help.

I am In the middle of my second brew day actually trying water chemistry. Bru’n water works perfectly for my very alkaline water with adjustments on my first try which was a porter. Today I’m brewing an IPA and was shooting for 5.38, but pH just came back 5.17? Major problem? Thanks.

Are there any updates on those of you who have brewed with cryopops yet?

Just an update, five star beer stone remover worked really well. All of the scale came right off after a 10 minute soak.

So I made the mistake of soaking all of my small stainless steel parts of my conical and PBW for like three or four days. I was Just about to rinse them to let them dry but now there’s a white residue on many of the pieces that haven’t come off with scrubbing and soaking. I’ve taken a look...

Just bought one of these but haven’t used it yet. I got the 1.5 tri-clamp size. Just wondering if anyone has used this and their opinion of it and tips? There’s a YouTube review on it as well as Brulosophy review but just wondering if anyone else has played with it.? Thanks.

So does that mean I have to overcompensate for calcium when designing the water profile to take into account the calcium lost, especially if I have a recipe where I have to add acid to the mash strike water?

How many of you all take great lengths keeping your brew kettle super clean. I usually do but after brew day yesterday, I didn’t do a great job. Just thinking it’s hot side so what does it really matter?

OK that’s interesting. Because The sparge water was right at 185°. I did stir well. So can I assume that all is ok, and the beer will turn out otherwise OK? And I can continue using my tapwater as long as I follow the spreadsheet as needed? thanks

I’m trying to RDWHAHB, but this is kind of weird to me so I thought I would ask the question. This is my first time after 15 years of Brewing getting into water chemistry And using my tapwater instead of store-bought spring water since I got a new water filter at my home.. Got a Ward labs...

.5 oz each at 15 and 7 min, 1.5 oz each at wp, and dryhop. Pine and citrus, 001, westcoast.

Thinking of doing a equal parts Chinook, Columbus, Strata IPA? Magnum 60 min, then equal parts Chinook, Columbus, Strata at 15min, 7min, whirlpool, and DryHop. Opinions?

I should have been more specific. I’m referring to a sight glass on the bottom of my conical fermenter.

Just wondering how often you all take apart your sight glass and completely clean it? After every brew? Or just leave it together and clean it and take it apart occasionally?

Love my conical. easy temp control easy cold crash pressure transfer cip cleaning decreased risk of O2