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  1. Gustatorian

    Water Profile/Mineral Additions for Barleywine

    Water is basically RO. It's Ozarka 100% Natural Spring Water. I sent it off to Ward Labs and the mineral content is basically negligible. Added 8g CaSO4, 4g CaCl2
  2. Gustatorian

    Water Profile/Mineral Additions for Barleywine

    Had my mash pH clock in at 5.37, water additions included 7 mL LA(88%), 94 ppm SO4, 57 ppm CL2. About a week in. Looks like terminal has hit, but still needs a week/week for the flavors to round out.
  3. Gustatorian

    Water Profile/Mineral Additions for Barleywine

    What would you shoot for as far as total CaSO4, CaCL2 and S/C ratio? I assume a 5.2-5.4 pH goal is good...
  4. Gustatorian

    Water Profile/Mineral Additions for Barleywine

    Brewing a big barleywine this week (1.110) (100ish IBUs). Anybody have any recs on mineral additions for a beer like this? I'm working with a blank slate (RO water).
  5. Gustatorian

    Difference Between German Northern Brewer Hops and US Northern Brewer Hops

    LHBS recently sold me some YCH German Northern Brewer hops. Right off the bat I noticed the alpha acid content was much lower than the US Northern Brewer I've used. Outside of that, are there any drastic differences? Would it be OK to use these hops in a California Common?
  6. Gustatorian

    Can The Carbohydrates In The Hemicelluose Of The Aluerone Layer Contribute To Gravity

    This may be splitting hairs: I recently read in Noonan's "New Brewing Lager Beer" that the hemicellulose of the aleurone layer of barley kernels can be dissolved/reduced to simple sugars in a thorough mash cycle, specifically between temps of 160-176ºF. I usually don't mash-out, so my wort never...
  7. Gustatorian

    Mineral Additions/Water Profile For Dark Mild

    Brewing a dark mild in a couple days and have no clue as what my water profile should look like. Should I shoot for a pH closer to 5.2 or 5.6? Ca, Chloride, Sulfate levels?
  8. Gustatorian

    Back-sweetening beers with different sugars

    Totally get what you're saying. So if a stout/porter was overly bitter, do you think adding lactose to the fermentor would assist in balancing the beer out?
  9. Gustatorian

    Back-sweetening beers with different sugars

    I've used brown sugar, molasses, treacle while brewing with variable success. Usually I'll add them during the boil or very early in fermentation, but I've never back-sweetened (post cold-crash) a beer with them. Anyone have any luck with this?
  10. Gustatorian

    Critique my Coffee American Stout/Porter Recipe

    Beersmith has it around 50 SRM. I was thinking about dropping the crystal to total about 2% of the grist bill. My thinking is that munich and MO will sweeten it up nicely, especially with the lower IBUs
  11. Gustatorian

    Critique my Coffee American Stout/Porter Recipe

    Targets = OG - 1.075 FG - 1.016-1.018 IBU - 55 Mash at 154ºF Malt = MO (71%) Munich (15%) C-40 (2%) Special B (2%) Carafa III (1.5%) Chocolate Wheat (8.5%) Hops = Hopshot to 55 IBUs I don’t think this is a terribly complicated malt bill. I originally included brown malt, but decided to...
  12. Gustatorian

    Treehouse Brewing Julius Clone

    The mosaic powder I used definitely increased the hop saturation in the flavor/mouthfeel. However, I couldn't detect a change in aroma. However, I brewed another IPA with citra and mosaic cryo pellets (adding them to the keg) and the throw on the aroma is crazy insane. It instantly hits my...
  13. Gustatorian

    Super smokey/phenolic aroma in 3711 Starter

    I made a 3711 starter (1.040 gravity, 1L) that sat on a stir plate for 24 hours around 72ºF. I decanted the spent wort (made from DME) and it's SUPER smokey. More phenolics than I have ever gotten from 3711. Should I pitch the yeast into my fermentor? I'm worried it's going to give me a phenolic...
  14. Gustatorian

    Hopshot Question

    Ok so I'm trying to work the math here...I input 0.17 oz for 5ml of hopshot as a 60 minute addition in a 1.040 beer (saison). Total wort volume at end of boil is roughly (for me) is 7.25 gallons. (If it were 5 gallons, it would be 50 IBUs) BeerSmith is giving me approximately 33 IBUs for that...
  15. Gustatorian

    Hopshot Question

    Where did you get the foil bag? Do you flush the bag with CO2 occasionaly after opening it? I assume the hopshots are super sensitive to oxygen...
  16. Gustatorian

    Hopshot Question

    Is it difficult to reuse the syringes? That stuff can't come off plastic that easy.
  17. Gustatorian

    Hopshot Question

    Thanks for this! Never had an issue with kettle clean-up either. A vigorous boil always does a good job with hop resin/oil solubilization. Do you mind linking where you got cans of the stuff, syringes, and caps?
  18. Gustatorian

    Hopshot Question

    Beersmith measures my hopshot in ounces, how did you adjust to milliliters?
  19. Gustatorian

    Hopshot Question

    Got my answer from Northern Brewer: "Thank you for contacting us. The 5 gallons is referring to 5 gallons of wort after the boil. So yes for 7 gallons post boil you would be looking at 1.4 as in your example. It will still be a bit of trial and error to see how that actually works out with...
  20. Gustatorian

    Hopshot Question

    The general idea behind the hopshot is 1ml = 10IBUs added to a low/mid-gravity beer at 60 minutes. Per their instructions, this is for 5 Gallons of beer. 1.) Is this 5 gallons of packaged beer, or into-fermentor volume, or pre-boil volume? It's never specified on the sheet provided. 2.)...
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