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Many of the things I found online suggested that the beer was made with some kind of corn and that would not surprise me. It has a light body. I also saw some things from Shiner that said that the beer was all malt. I generally use corn at about 10-15% of the grist and usually no more than...

I know this thread is old but I just put my 'stab-in-the-dark' version of Shiner Bock on tap this weekend. Shiner Bock is popular in my circle of beer-drinkers and I thought it would be nice to have something similar. The key is to be content with something in the spirit of the original since...

I have spoken with a number of homebrewers in Germany and some have mentioned that a Festbier can be as simple as 50% pilsner and 50% Munich 2 and then one hop addition at the beginning of the boil that gets you to 28 IBUs or so. I have made this beer and it was fantastic in it's simple design...

I didn't send a new sample to Ward since this thread started. I did compare with a few other local brewers who have more recent water numbers and everything but the pH appears to be within a couple of ticks. This new meter is working very nicely and the pH of about 7.5 is what I consider my...

Martin: I know nothing of the Great Lakes Compact so maybe you're correct. It sounds like the best way to make sure is to just send a sample to Ward Labs. That way I don't have to guess which distribution plant I receive water from, etc. Nothing is TERRIBLY wrong but I feel like my source...

I'm in Buffalo Grove so I may be on the Jardin North distribution but not sure. I guess it's good to see that most of the numbers stay pretty close but over a full point in pH (from 6.6 to 7.8) is pretty significant. I would like to see the bicarb number which is really the only number that us...

Titleist... I found those pages just before you posted them! Thanks for the links. See above for what I found and what is missing. Thanks again... are you LM water in NVille?

Hmm, surprise. Chicago published this stuff for 2015 (quarters 1, 2 and 3). My old numbers were Ca 34, Mg 12, Na 12, Cl 21, SO4: 27 with a bicarb number of 138ppm and a pH of 6.6. The site published new data which shows Ca 34, Mg 12, Na 8, Cl 14 and SO4 of 26, Bicarb is not on the report but...

My old sheets from Ward show a pH of 6.6. I also know 2 commercial brewers in my area who use Lake Michigan water and they have both told me that the water's pH was 6.6. But that was years ago. I have a new (really nice & reliable) Omega pH meter now that shows that my water's pH is more like...

I'm in Chicago's NW burbs and have Lake Michigan water that I have been using for brewing for about 16 years. I had Ward Labs test it in 2006 and again in 2009 and the numbers were almost identical. I've also had some other local brewers compare numbers and it always seems to be very close...

Okay guys, another update. Since the vinegar treatment on my meter, it has been acting much better. Reading very accurately and calibrating properly. This morning I'm making a version of Jamil's Vienna. I decided that it was going to be a 100% filtered tap water beer so my numbers (shown on...

hey-o!

Wow, Matt.... good stuff. The only thing I can say is that when I take a small sample for the mash, I have a frozen metal cup I use to quickly lower the sample temp and I stir the mash like I'm getting paid for it and draw the sample as I'm stirring because I had heard that there could be...

Gang... here's an update. I started this beer today around 5:30. Added 1.2g of gypsum and 2.5g of CaCl to the mash water along with 1.5ml of lactic acid. All filtered tap water for this beer. I checked the mash (more on my meter later) and it was 5.4. I added another 1ml of acid to the MT...

Cylindrical cooler with an SS braid. No direct-fired ability so heating mash water on the stove, etc. I mentioned in my last post that I would add the acid and additions to the mash water before heating and try that. But on this upcoming beer, I'm going to be a little more conservative on the...

I could certainly try that. Looks like I might be brewing on Wednesday this week. Very simple recipe... 9 lbs of Rahr Pale Ale malt, 4 ounces of C40 and 4 ounces of Special B. I'm going to make it with all tap water. Add 1.2g of CaSO4 and 2.5g CaCl to the mash. BNW shows that I need 3ml of...

To be clear: I used to get my dry grains into the MT and just dump my weighed-out additions of CaCl and CaSO4 onto the grains, dump my heated water in there, stir and then check pH and add acid. With BNW, I was hoping to add the acid to the mash water which would make things flow better during...

I have often wondered about this because a lot of water supplies are in the 7s or 8s so high bicarb plus a pH of 6.6 is slightly off the map. Zwiller: I'm going to triple check my meter and calibrate it again if necessary before this next batch. Thanks for the response.

Thanks Matt. Yeah, I have to say that everything you posted is correct as far as I know. I measured out the grains and milled them right before starting the mash and I filtered the water and used the distilled water in both mash and sparge water, the beer ended up about the same color as...

I have version 1.16 from July 2013. Is there a newer one and if so, do we know that the version I have had bugs?