Search results

I have recently been brewing some of Gordon Strongs RO recipies with good results. The recipes call for 1/4 tsp of CaCl and in some cases 1/4 tsp of CaS0. I normally use grams because I like getting close, but I do realize that I get to picky about getting close. I will from here on not worry...

Not really blindly adding any brewing salts. I have been brewing for 13 years and know water very well.

Make sure whatever controller you get, that it has heat and cooling on it

interesting: never thought of packing it. I normally just grab some and shake the top off. I measured these on 2 different scales that I have. the packed one was 5 grams but I because I don't normally pack it, the one tsp for one scale was 3.476 grams and 3.7 on the other. I would think that...

How much does 1 tsp of Gypsum weigh in grams?

Question for all you Judges out there: Would the 2021 BJCP style for a Belgian Quad be the same as a Belgian Dark Strong? Tying to make a Westverleteren 12 and wish to follow the 2021 BJCP style.

I have a 115 volt chugger pump and am looking at CIP spray balls. I have heard that some CIP spray balls need a larger pump then mine. I am looking for suggestions or even some education on what to look for that would work for me. I would need it to clean a 30 gallon Squarrel. Thanks guys.

Recipe from Gordon Strongs book "Modern homebrew recipies". I am familiar with LoDo brewing also.

Looking at LoDo with Gordon Strong recipes that use RO and mostly only using calcium chloride in the mash.

Your thoughts on using RO water in LoDo brewing?

I normally bottle off the keg. Much easier to do.

I know you guys are going to talk about not doing a secondary but for this subject lets go for a secondary. I understand that using fresh krausan in the secondary or for carbonating is a thing. Seems that fresh krausan in the secondary will help clean up some off flavors. So here are my thought...

I have American oak staves that are medium toast and no char. I want to add these to stout and wondering if toasting makes a difference. They have not been in bourbon or whisky but are fresh. Should I try to char them? I was told for beer the char doesn't matter only if used for whisky or...

I am getting ready to ferment under pressure with a keg but have a few questions first. 1) What kind of beers do best and worst for fermenting under pressure? 2) when fermenting under pressure with lagers do I ferment at 50 F like I normally do, or leave it at room temp (67 f)? 3) Is there a...

lots of good answers here. thank you all for the information. I am going to try RO water and Gordon Strongs way of doing this. After that I may look at the water profile for the next one and adjust it to what I think looks good to me.

I have been looking at brewing with RO water. I have the Book "Modern Homebrew Recipes" by Gordon Strong, most of the recipies call only for a tsp of CaCl (Calcium Cloride) and a few get CaSo (Calcium Sulphate) also. This seems like some minerals are missing when I do a water calcualtor. Please...

it seems that alot of breweries here in Aurora Co. only use activated carbon filters for the water. How many people out there use this for your water and do you adjust it any?

thanks for the fast comback, it is good to have people that know things...

If I am doing a 1 gallon traditional batch of mead (5 gram package of Lalvin 71B) and beer smith calls for .3 of a pkg would you just add all 5 grams of yeast or do less?

Get a grain mill, go in and choose the grains yourself at the Home brew store dont let them choose for you. That way you can taste the grains to compare them. Also I find it very helpful to keep my most used grains in stock at my house so I can brew anytime without getting them at the store and...