Search results

The solution should clear after a while. See instructions and pictures here: https://braukaiser.com/wiki/index.php/Building_brewing_water_with_dissolved_chalk

British beers are often brewed with 150ppm+ of Calcium. The percentage of calcium added via specific salts would certainly be a matter of reason. The Jim's Beer kit forum has very fierce proponents of high calcium water. Most is not all when it comes to taste. I don't know of any water...

Mash Made Easy (spreadsheet) Bru'n Water (spreadsheet) EZWater (spreadsheet) Brewers Friend The spreadsheets obviously require MS Excel though might also work with the Open Office version. Each models the mash slightly different but they should all enable you to enter your water profile and...

10 PRINT "HELLO WORLD" 20 GOTO 10 Is that the MoreBeer Consecration clone kit? Been looking to do that one myself.

http://braukaiser.com/wiki/index.php?title=Lactate_Taste_Threshold_experiment https://www.homebrewersassociation.org/forum/index.php?topic=15041.0 The issue is accounting for the resulting lactate taste threshold.

1.) By "thick" it may mean "course", in which case it would be similar to a grind of today. 2.) 60C = 140F = Beta Amylase rest which aids in fermentability (lower FG). As the mash is raised in temperature alpha amylase starts to act on the starches as well. These two enzymes are denatured as...

A Corona style mill will work fine. One advantage of a roller mill is the ability to mill directly into the mash basket (at least IMHO it's an advantage). That may not be possible using a Corona mill given the need to clamp it down.

All vendors experience issues, whether it's supply chain, labor, costs, etc... it's how the company deals with those problems that matters. I've had good luck with RiteBrew and MoreBeer.

Any thoughts, opinions, etc.. on the new SSBrewTech SVBS system? https://www.ssbrewtech.com/pages/svbs My first impression is why not build on the Braumeister concept of bottom up mash flow? Do they have a patent that is still in effect? Things I like: 1.) 4600W / 240V 2.) Built in valves...

Does anyone know what (factors) would coagulate proteins like that during fermentation?

1.) Which yeast did you select? 2.) Did you use tap water or RO/distilled water? 3.) Was it the DME or LME kit? 4.) What was the OG? 5.) Did you use yeast nutrient? 6.) What is the "off" smell? Sometimes yeast clump together when a yeast cell clones itself, budding an identical "daughter cell,"...

Maltmiller seems to be using the Grainfather water plugin to build their local water into apparently what the Budvar gents are telling them is taken out of their (Budvar's) well. MaltMiller: "We've used our own water and built it up into a Czech water profile." MaltMiller: "... as close to the...

No, it's wired for 240v. The Anvil Foundry has a voltage select switch but still has to have a plug of the selected voltage amount wired in, you can't just flip the switch and use the opposite voltage.

Making an extract, whether by steeping, mashing or a dry/liquid product, and dosing a base wort is a common practice in modern brewing. The likes of Guinness and Anhueser-Busch make use of these methods to make a consistent product...

The grist for these style beers should not produce a low pH (< 5.2). If it does the amount of roast and cara malts is too much. 77% Weyermann Pilsner Malt - DI pH 5.6 -5.8 10% Weyermann Munich II - DI pH 5.4 10% Weyermann Caramunich II - DI pH 5.0 3% Weyermann Carafa Type III - DI pH 4.5 Mash...

Lime was used to soften the water via the lime softening process (precipitate bicarbonates) before brewing. It was not used as a water addition to raise pH during mashing.

It's most likely a different process not a different water chemistry. Make a base beer with the diastatic malts using double decoction. The double decoction is meant to make the wort more fermentable, like adding amylase enzyme, thus using less base malt and ending with lower FG. Cold steep...

The two factors at play are the max temperature of the wort during the temperature step (and maintaining that temperature) and the overall temperature of the grainbed. In any modern recirculating system (AIO, RIMS, HERMS, eBIAB, etc..), the two should eventually equalize with difference being...

On the Coleman 48 qt coolers you can just slide a couple inches of hose, of appropriate size, through the built-in tap hole (bulkhead) and clamp a stainless braid onto it inside the cooler. The hose should be a little bigger than the hole so it seals. IIRC 3/8 ID 1/2 OD might work. Leave 2-3...