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  1. N

    Some help with roast flavors

    Briess Pale Ale: 71% Briess Special Roast: 8% Briess Extra Special: 8% Crystal 120: 8% Briess Blackprinz: 5% OG: 1.045 FG: 1.01 ABV: 6.1 SRM: 34.9
  2. N

    Some help with roast flavors

    I used Briess Blackprintz for more color. I used Black patent in the past, the beer showed an have acidic aftertaste.
  3. N

    Some help with roast flavors

    Hello All, I have been trying with no success to make a robust porter with nice roasty notes. I tried adding NaCl to the water, yet I had a limitation in the chloride level. Then, I choose to reduce the pH of the final wort before pitching, and then neutralize it with Na Bicarbonate to give...
  4. N

    Filtration

    I am trying to save time and electricity. Specially with lagers, as the yeast is less flocullant. Thanks, Nil :mug:
  5. N

    Filtration

    Hello guys, I am getting into filtration, debating between 1, 2 or 5 microns filters. Any advice? Thanks, Nil:mug:
  6. N

    Burner recommendation

    Thanks for the joke.
  7. N

    Burner recommendation

    Hello guys, I am working in a 50 gallon system, yet I have been unable identify a suitable burner. I dont think that even the Hell Fire will be able to bring to boil 40 gallons of wort in a suitable amount of time (20-30 min). I was thinking in a 20 - 32 jet nozzle NG burner. Any...
  8. N

    RO Water

    Yep, yet filing a formula would a pain as one would have to wait for the Brewer's Notice (approx. 6 months, best case) and then file. This will extend the approval process for extra 6 months, which would impact amortization and go against the business cash flow. Besides, I know a number a...
  9. N

    RO Water

    Indeed, yet using RO water will require to add salts that are not considered as exempt: https://www.ttb.gov/rulings/ttb-ruling-2015-1-attachment-1.pdf Only NaCl is listed. Thanks, Nil :mug:
  10. N

    RO Water

    Hello All, Had a conversation with a group of friend about different aspects about beer manufacturing. We were discussing about water chemistry, and one of the folks assured that the use of RO Water will require to file a formula to the TTB. Any thoughts? Thanks, Nil :mug:
  11. N

    Wort Dilution

    Thanks. I did a mash that produced a wort with an OG: 1.058, yet my target was 1.053. I did the calculation and needed 2 gallons of water. I added first 2L and got the desired OG. Maybe I am missing something.
  12. N

    Wort Dilution

    Bosh, it is true what you said about the IBU, as the relationship is not directly proportional. One may add the amount of hops for (to say) 10.5 gallons to a volume of 7 gallons with a scrap factor for 5 - 10%. The extra hops would help to manage the utilization reduction due to higher sugar...
  13. N

    Wort Dilution

    The equation appears to work based on the more basic calculations. Long way to get the same value. Thanks, Nil :)
  14. N

    Wort Dilution

    So… here is my theoretical situation: I want to dilute a wort with and OG: 1.047 to 1.040 in order to have a final ABV 5%. I don’t know how to determine in advance the volume of water needed to hit the desired gravity points. So… Got 100 mL of a wort with an OG: 1.081 and added 30 ml of...
  15. N

    Wort Dilution

    Data reposted below: Volume (mL) Gravity ---------------- ---------- 30………………………...…..1.060 40……………………...……..1.055...
  16. N

    Wort Dilution

    So… here is my theoretical situation: I want to dilute a wort with an OG: 1.047 to 1.040 in order to have a final ABV 5%. I don’t know how to determine in advance the volume of water needed to hit the desired gravity points. So… Got 100 mL of a wort with an OG: 1.081 (from LME, approx...
  17. N

    AHS Pumpkin FG Stalled

    Can you let me know the wort pH before pitching?
  18. N

    Yeast starter concern

    I got the same with a starter for Wyeast German Ale. The yeast had a tendency to agglomerate and looks very course after refrigeration. I have made hundred of starters and this is the first time that I observe this.
  19. N

    Hard to explain weak fermentation

    Check the pH of the wort. Yeast has different mouths to ingest different types of sugars. The main one, maltose, needs acid as it is ingested via a symport. If the pH is not optimal, the fermentation will be slow. In my case, I make sure that my wort pH is 5.2 at room temperature before...
  20. N

    Water Chemistry Surprise

    I got how the author determined that a SG = 1.0557 = 68.14 g/L. Never mind.
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