Search results

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

  1. mchrispen

    Looking for my Bru'n Water Walkthroughs?

    Apologies for those that have previously book marked the walkthroughs I did on Brungard's Bru'n Water free and subscriber edition spreadsheets. I recently rebuilt my Wordpress site and the links have changed. If you are not aware, there are significant feature differences between subscriber...
  2. mchrispen

    Demonstration of alkalinity and tannin extraction

    http://accidentalis.com/archives/1516 TL:DR - Visual and measurable differences shown in tea and wort, manipulating mash alkalinity. Isolated mineralization by using pure RO and RO with just lactic to hit 5.4. Also - an accidental over acidification returned an unexpected result with a very...
  3. mchrispen

    Some simple considerations for your recipes...

    Some of this is self evident, but worth repeating. http://accidentalis.com/archives/1283
  4. mchrispen

    Mineral Additions - Procedures for Water Adjustment

    There are conflicting recommendations on when to add minerals (strike, mash, sparge, boil) and I thought I would solicit feedback from the experienced and expert. Perhaps the recommendations change based on source water alkalinity? I will describe procedures that work for me: Adding...
  5. mchrispen

    Mash pH and Kettle pH

    Since we have derailed a couple of threads on this topic, I thought it helpful to start a new thread, properly titled to discuss. AND I have a few questions... 1.) Optimal mash pH recommendations seem to change dependent on light or dark beers. Is this only because of the differing buffering...
  6. mchrispen

    DME in the Mash, a question...

    So I am planning a big barleywine, around 1.115, which exceeds my mash tun capability given the likely poor efficiency. I have been thinking about reducing the base malt and using DME to account for about 15% of the extract. Here's the thing. I hate the taste of DME in beer, LME slightly...
  7. mchrispen

    Odds on the John Palmer and Colin Kaminsky "Water" book...

    With utmost respect to AJ and Martin here, I am wondering if we should open up some odds on disagreements between the book and the excellent advice here in the forum? Or at least, will it increase the number of water chemistry questions? I am really hoping that the book truly reflects current...
  8. mchrispen

    Managing Salts, pH, flavor

    I have a few questions about managing salt additions (in my case to R/O water) that I don't think have been completely clarified in the sticky thread. There seem to be disagreements about where and when salts should be added (HLT, MLT, BK) and how to manage pH (MLT & BK) in the process when...
  9. mchrispen

    Time for a whole house RO system...

    Just got my report from Ward Labs. Explains all of the troubles I have had lately with striking the right PH in mash and boil. Hopefully it will also help get those last few efficiency points if I get the right water Ph. Anyone have a good recommendation on a whole home RO system? I really...
  10. mchrispen

    Brett Starter Expectations?

    Growing up the dregs of Sanctication, 100% Brett fermented loveliness from Russian River. I understand there is also a dose of RR's house bugs - so just no Saccharomyces in play. Can anyone give me some sensory ideas of what to expect? Gravity is dropping quickly now, but I am getting...
  11. mchrispen

    Dry Hopping - cold vs ferm temps

    Question. Has anyone done any experimentation to compare the effects of dry hopping cold, versus in either primary or secondary ferm temps? I searched around a bit, couldn't find any consensus or specific evaluations. I realize this could open up a can o' worms, but interested in peoples...
  12. mchrispen

    Thoughts on Yeast for Tripel

    Thought I would check in with experts here on this idea. I am brewing a 10G Tripel, simple recipe, but failed to pickup an extra Trappist High Gravity smack pack. I have one, and not enough time to make a starter. I also have a couple of packs of T-58 for cases like this. Recipe is: 85%...
  13. mchrispen

    Thoughts on an ESB?

    Planning to brew tomorrow. Question is about Nottingham, recipe is below. I have two pouches of dry Notty (Lallemand) and a bit confused now by BeerSmith calc. Looks like 2 pouches are just under pitching rate if I simply rehydrate... however, only 1 if I build a starter. I know it is a bit...
  14. mchrispen

    Oxidized Cascade APA in Bottle

    Need help troubleshooting something. Recently submitted my APA to competition, and a bit confused by what happened. Both judges marked down oxidation as a major fault. I checked a bottle last night - and it was foul - clearly oxidized. Both judges noted perhaps there was a seal problem, however...
  15. mchrispen

    Frozen Cornies... Busted bottle

    So my thermocontrol failed and I just cleaned out broken glass and beer snow from my kegerator. Two Cornies froze. Any hope they will be drinkable? A couple of 6 packs also froze up, they didn't burst. But some flip tops exploded.
  16. mchrispen

    Dry yeast in a starter

    Perhaps a newb question. I have not used dry yeast for a long time, 3 years or so. Always vials of liquid, and a stir plate starter for 2 liters to pitch. I just ordered from NB, and because of the heat ordered style appropriate dry packages. Order arrive, everything is stored and I plan to...
  17. mchrispen

    First AG - Lessons learned

    First, thanks to everyone posting their experiences and advice. I read a lot, and made some of the same mistakes, but in the end everything turned out. I have about 2 years of extract and partial mash brews under my belt, and it is time to bring my brewing up a notch. Thought I would start...
Top