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We both agree on the proper installation reducing this. Any time direct heat is applied to your wort TBA will be produced, the question is at what level can it be tasted in the beer? This will be different for each person and you will also need to know what flavors you're looking for, or it...

I'm on the verge of completely re-doing my system and have been debating this topic for quite some time, I'm just about sold on the RIMS. Although the term scorching keeps coming up, I'm not as concerned about that as it's possible and will be quite noticeable. What hasn't been brought up yet...

I've never attempted to brew Rochefort or even thought about it, but I've drank way too many to count and even have a 1.5l of Rochefort 8 in my cellar. I always wondered about the finish on this beer. One thing that fascinated me with Rochefort was the tart/tangy/dry finish that it has and I've...

Pretty much every lager I brew gets the same additions which end up being: Ca 23.6, Na 7.9, So4 23.9, Cl 53.9, K 9.7. The So4 and K are not added individually, but are from treating my water with SBT.

I'm kind of thinking out loud and more curiosity than anything, but how much affect does our inaccurate inputs of malt have on these calculators. For example, I know the DI PH of my malts that I purchase in bulk as I get all the data from Weyermann, but for example the Cara malt or Roast malt...

Sweet, Thanks!

I've also noted a slight PH rise during the mash of anywhere between .02 -.04. I also stick with the same water to grain ratio and perform a modified Brauwelt step mash and take the measurements at the completion of every step and cool the sample to the same temp of my calibration solution...

One other question, I'm still using Antioxin SBT should I add this in as Sodium and Powder?

Rodge, I thought I could cheat the system. Thanks again for everything you do here! I try to be a sponge to all your wisdom on this topic.

Thanks for all you do on these spreadsheets, I still can't live without your brewing sheet. This is working great on my Mac I could never get your brewing engine lite you put out in November to work, but this one immediately worked. Quick question when I put the lactic acid at 1.7% which is...

Carafa 2 will get you closer to UFleku while Carafa 3 will get you closer to Kout, since you say you've had neither 2 is less roastiness while 3 will bring the roast profile forward. I find the Carafa 3 to bring too much roast flavor so I've started using Carafa 2 with a single hop addition at...

I've brewed these beers too many times to count and I've visited the Czech Republic just for beer every year for as long as I can remember and would agree and disagree with previous posts. Keep the Pils malt, but definitely cut down on the Caramunich and the Carafa. Also, I wouldn't go past a...

Here's my addition from this morning.

This is a discrepancy I've brought up before on other websites, on pg 197 he states the 2 I posted and then in the section you brought up he only states up to 20% and mainly vienna, but no specifics.

Here's 2 pics the first one was take at the Christmas market last year and the second one is my 85/15 which I absolutely love.

I don't need a definition, I lived 1 hour away from Cologne for the last 12 years. Pictures can be quite deceiving, I personally suck at taking pictures and they come out quite dark. As for Reisdorf and Gaffel they're not even close to being that dark when served fresh at the source. Reisdorf...

Not to be a complete a-hole or point anyone out, but them Koslch biers are way too dark for the style. Clarity is good though.

Sauergut, it's what's for breakfast, at least if you're a brewer.

Skunked was in quotations because it's a made up term that doesn't exist in textbooks for off flavors. I never confused the 2, I stated the off flavor as oxidation. Edit: Since I’m being misunderstood, I guess I’m not being clear with my thought process. By thinking the light struck flavor...

I'm not debating that light doesn't cause this reaction, I've read Kunze a few times, it's one of the last brewing textbooks you'll ever need. I'm stating that the beer in his lines is oxidized, whether the light is in there or not it will still taste oxidized.