Search results

Hey bud, here you go. Without knowing the recipe, you should do just fine with these amounts: 2g gypsum = 0.5tsp 2.5g Epsom salts = 0.5 tsp 6g Calcium Chloride = 1.5 tsp This is a very good profile, especially since you are using RO water - if you put these values into a calculator it will...

Check it out here:

Hey guys, I made an entire video detailing the use of ginger in brewing. It will be a whole series dealing with different ingredients - I'd love some feedback on the video and subject matter. Let me know what you think!

Ok - in the spirit of this article and drastically simplifying your brew day, consider the following: 1. This is a really big beer - it can handle a more assertive mineral profile and benefits from it. 2. It contains adjuncts, so drinkability is already taken into account. 3. Your water Ph is...

Lol – I did mention to buy a Ph meter twice! You just can’t let control slip for even a moment. I learnt that the hard way too whilst homebrewing. Thanks for the reply!

Lol - I did mention to buy a Ph meter twice! You just can't let control slip for even a moment. I learnt that the hard way too whilst homebrewing. Thanks for the reply!

There are so many variables when it comes to water chemistry, especially if you are using tap water and building on that. A mistake you may be making is to use the tool and input the target water Ph (which you would get by mixing it up for a brew, then measure the Ph before doughing in). Anyway...

I personally use RO at all the craft breweries I consult to, as you just can't beat the power of being able to engineer water from scratch each time. You will be shocked at your first attempts if you follow the above style guidelines (to start at least). Thanks for the thumbs up!

Absolutely - I was in Europe this year and you won't believe how many IPA's I had that just had their water chemistry completely wacked, negatively affecting the beer. Like I said, this is the final frontier in brewing and most people don't realise the power of a few seemingly small additions to...

Sounds wicked - so funny as I sucked at chemistry in school, was more of a physics guy myself. When you do bottle and taste your first attempt, please comment and tell how it tastes with the new mineral profile.

This is heavily dependant on your brewing system, so saying "around 30%" isn't ideal. But the answer is simple - don't overthink this. You want to do a high alcohol rye IPA? Use the measurements for an imperial IPA. That will sort everything out. Your calcium content for an amber beer should be...

Thanks bud

Reverse Osmosis systems always are calibrated to make the water Ph a solid 7 - it's only in breweries you'll find an RO system that pushes out acidic water of Ph6 to 6.5. Similarly, the Ph for the IPA RO water was 7 and my recipe turns out a beer that has an SRM of between 12 to 14

Thanks for the feedback - I really just wanted to make it easier for guys to come to grips with the whole aspect of water chemistry.

That's why I have used BeerSmith 2 - it is the easiest to use water calculator out there. You literally put in your starting water and you can either put in your required target water, or you can mess around with different amounts of minerals in the sidebar until you are happy with the overall...

Hey mredge73, In terms of your questions: "Do you treat (add chemicals) to your mash (strike) water, sparge water, or all water?" All 3 can be done, but for the purposes of a beginner, I would ask that you only add chemicals to your mash. "Do you have a conversion table for grams to teaspoons...

Hey helterscelter, everything is in ppm. Usually most calculators will allow you to put in your starting water and allow you to specify your target water - then pump out the numbers of how much of what to add.

No problem, I'm happy you found this article approachable...it was kind of the idea haha!

Wheat gelatinization starts at 52°C and no, for all cereals it's the same. Remember, we are only prepping the cereal for saccharification in your main mash. Don't worry too much about it. Wheat also gelatinizes a lot faster than other cereals and you can spot it quite easily...it turns grey from...

Hey stblackrock, If you are seriously having an issue with lautering, do this: - On step 2, drop the temperature to 48 degrees Celcius (118 degrees Fahrenheit) and hold it there for between 30 minutes to 45min. Its a lot longer, but it will degrade the beta-glucans to a point where they won't be...