Recent content by UltraHighABV

hit me up!

If I'm trying to get some more creaminess, would adding either one do the trick, and if so, how much would one add? I know it wouldn't be authentic, but I'm trying to tailor it to what I think I would like. If I add flaked oats/wheat, am I not allowed to call it a hefeweizen? What would I...

Couple of questions: 1). What would be the difference in the final product be if instead of adding 0.5oz hops at boil start, I instead threw them in as FWH? 2). I've been reading about adding some flaked oats to render a creamyness and increased mouthfeel in the final product; would flaked...

I wanted to avoid re-starting a new logging session; if you start a new brew your old graph goes away. I was curious to have the same graphs; just a different name up top

Quick question: How do I change the name of a brew once I have started it in brewpi At the top of the web interface it says Fermenting: "YYY" How do I change this to "YYY-ZZ" mid-program without stopping and starting, I couldn't find any way to do this on the browser, so there must be a...

thanks yooper thats a good idea

arent we interested in a room temp ph of 5.2-5.6, not mash temp ph? i havent measured ph at mash temp, not bc of fear of damaging the instrument, but moreso for accuracy. how close is the .3 to rt ph at the 147-153 temp range? so mash temp ph should be targeted at 4.9-5.3?

I ran into this problem last week: I start my mash, wait 10 min, then pull a sample to check the pH, however its 150deg so i put it into the freezer to get it to room temp asap; 15 minits later i see that im too high and add some acid; i pull another sample after mixing but again this takes...

nah i got it, im aware you have to break the jumper i just wanted to make sure i had the general gist of what goes where. here goes nothing!

Hey guys, I'm starting my build and have what will probably sound like a trivial question: So the power cable we cut gets plugged into a standard wall outlet, and the other end gets wired up to the other outlet we purchased. Both our freezer and heater get plugged into this outlet, and the...

thanks not sure how i missed that.... anyway, i brewed a dopplebock 2 weeks ago; its done fermenting and when I checked the FG i tasted it and got this flavor i can only describe as somewhat astringent, which remained on my tounge for 5 minutes after drinking, it stopped short of 'tingling'...

Thanks, I have already tried that and wasn't able to come up with the information I'm looking for, which is why I posted the question. can anyone provide the pH range for fermented beer that hasn't been carbonated yet?

Does anyone know what the ballpark pH range should be for finished, uncarbonated beer? Beer that is done fermenting and about to be kegged? I did some searching but couldn't locate anything concrete Thanks!

I guess I don't really understand the purpose of targeting bicarbonate at all if we are just going to adjust the pH with acid?

I'm attempting to brew a saison this weekend. Here is my current water profile: pH 8.7 Bicarb 36.6 Ca 11 Cl 8.4 Mg 3.7 Na 13 SO4 15 Hardness (as CaCO3) 42 And here is what I am (hoping to...