Recent content by VikeMan

Well, yes. Partially anyway. If your Ca/Mg numbers are in odd units (i.e. "as CaCO3") or not directly reported at all (Ca), of course you have to convert/compute them. But...a computed alkalinity estimate of 25.01mg/l instead of a reported average of 25.42mg/l? Is there a recipe where the...

Sure, you can calculate (estimate) Bicarbonate from the rest, including pH, or without pH if you just want alkalinity "as bicarbonate." But why not use the bicarbonate and/or alkalinity numbers that are already on the report? And if it's expressed "as CaCO3," multiply by 1.22 (if the pH tool...

I wasn't aware of an obsession with Hardness in the UK. If it's being misunderstood and/or misused, well, I'm glad that doesn't seem to be an issue over here. I'm still not sure what your task is. Can you state the goal in 25 words or so? I don't think it's inconsistent at all, if that's...

Temporary hardness certainly is directly related to "hardness," in that hardness is one of the things that determines temporary hardness, and you can't have temporary hardness without having hardness in the first place. I agree that alkalinity is also a factor in computing temporary hardness...

I'm just going to add a couple things here for future browsers. In brewing terms, Hardness and Alkalinity are not the same thing. And neither is a subset of the other. And neither is some sort of substitute for the other. They often go hand in hand, but not always. And knowing one doesn't...

I do know some of the highlights, but I haven't cloned it myself. I'd recommend reading this thread.

At a glance... - Grain Bill would be plain 2-row and Amber - Besides qtys, DFH hops continuously, i.e. every minute of the boil. It's why it's called 60 Minute IPA. - as you mentioned, the dry hop is missing - OG should be about 8-10 points higher Like I said, it looks tasty. But it's really...

Looks like a tasty recipe! But for anyone who might be looking for a clone, it's not really much like DFH brews it.

I think the "errors" aren't as consequential as you are thinking. Starter pitch rates are what I would call "forgiving." What I mean by that is that if, for example, you pitch only half as much yeast into a starter wort as you thought you were, you will get more than half of the originally...

Which champagne yeast? Most wine/champagne yeasts can't eat Matotriose and are not good at eating Maltose. So they aren't really suited for fixing stuck fermentations.

I'd recommend cleaning the beer line and faucet at every keg change. 6 weeks should be no problem.

I don't know if I would say "damn good" here. But much better than nothing, for sure. Spunding valve even better.

A beer left in a fermenter for 5-6 weeks (presumably with all or some of this time being after active fermentation is finished) and not sealed will pick up more oxygen than one that didn't sit for that long. And that O2 will oxidize some compounds in the beer. Every beer is oxidized. It's a...

In this article by Briess (written by Dan Bies, who I don't think is a lady), they looked at color extraction and "total solids" extraction for various malts in a 60 minute Cold Steep vs a Congress (mash) wort. Since the process being discussed in this thread is mainly about crystal/caramel and...