Every time I think I'm the first one to think of something, someone else already has.
Somebody did that
I feel like it would not be hard (for somebody more knowledgeable than me) to come up with a baseline listing for each style. You might need to tweak the pH based on the grain bill, but I expect even then you could get close.
I haven't found a baseline based on style. There are a number of articles from the early 2010s (some on the web for free, some in magazines) and at least two books (also from the early 2010s) that talk about simple approaches to brewing salt additions. IIRC, most of the approaches use SRM or hoppy / malty for the suggestions.
The tables in "Water" seem kinda reasonable.
Thanks! For those willing to work with Ca, SO4, and PPM, this looks like a good resource.
At the moment, I'm reading/thinking/brewing at the "gypsum and grams" level - some of the articles/books I mentioned make it easy to just measure the desired amount of an item and add it to RO water.
Good beer is likely to be made either way.
Im still with the crowd that says water chemistry is not the issue here when OP boiled un crushed grain as part of his process.
Questions:
Was tap water okay to use? Where I live the tap water is what we drink.
Meanwhile, the OP has been MIA since Sep. 21...
Hopefully he's busy reading his "book on brewing."
Poured 5.5LBs of 2 row malt into a grain bag
Put that grain bag into the boiled water
The original post has the distinct odor of a troll. In July the same person made a post asking if it was OK to use steam rolled animal feed for malting. It's months later and he doesn't know that wort gets boiled? Come on people, it's best not to feed the trolls. Just ignore them.
In July the same person made a post asking if it was OK to use steam rolled animal feed for malting.
Ya it seems legit tbh not sure why you think it’s a troll job
I disagree. This is way too much work for trolling. Check out this thread. https://www.homebrewtalk.com/forum/threads/can-i-just-half-a-recipe.669955/
It's linked to the same recipe. I really don't understand how that whole conversation went on with @BrewingNoobing not saying wait a minute I don't follow what you are saying. Hopefully we haven't scared him off for good.
Can we leave it at that?You've been trolled.
Jesus guys.....the OP isn't boiling, isn't milling, has zero understanding of yeast pitch temps, and you're arguing over the water????? Let the guy get a basic understanding of brewing first before you move to improvements in the beer.
btw, why does he say in his first post:
I just want to make sure that this "grain bag" isn't the one in the original picture and that's its a real BIAB bag of some sort.
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