Recent content by DeltaRage

I know this is an old thread, but TheSlash, did you figure out what the problem was for sure? Have you made many batches after the last one you posted about? I have similar problems at the moment.

Is there a way, through a spreadsheet or otherwise, to estimate the sparge pH to keep it from going above 6 (which, I've read, is associated with tannin extraction). Can I simply take the water, measure its pH in the kettle before adding it to the MLT, and then add enough acid until it's below...

I'm trying to determine the alkalinity of my water to input into the EZ spreadsheet, but I don't know what value in my water report is equivalent to "Bicarbonate (HCO3 ppm)" or "Alkalinity (CaCO3 ppm)". The relevant part of my water report reads as follows: Alkalinity mg/L: 88 Hardness (as...

You mean that the effect of lactic acid is 2x its expected effect? Adding 1ml of lactic in the spreadsheet seems to change the predicted mash pH by -0.075. Does this mean that the rule of thumb of -0.1 is an overestimate? The spreadsheet is great! Thanks for putting the work into it! I'm...

How long does the effect from the campden remain active in water? For example, if I dissolve half a campden tablet in a glass and then add a tiny amount from that glass to my starter to dissolve its chloramine, can I leave the rest of the water in the glass over night and then add it to my mash...

Thanks for the reply A.J. It's very much appreciated. I brewed a 5.5 gal batch immediately after my last message, so I didn't have a chance to read your message. I added some gypsum and a touch of calcium chloride, as well as 4.5ml of lactic acid to the water before I heated it and added it to...

How much does sauermalz malt reduce the pH of the sparge? How does this affect the sauermalz strategy for pH reduction? Sparging with high pH water is associated with higher tannin extraction, so I'd like to lower the sparge pH. At the same time, the sauermalz malt strategy will surely leave...

Why the Ahtanum at 60 minutes? Such a low AA hop for bittering? Is the Ahtanum actually going to add any flavour or aroma? If not, then this beer ends up being a mix of amarillo-nelson sauvin, doesn't it? Can one not just put Warrior or Magnum at 60 and get the same thing? Maybe I'm wrong on...

Scottland, I'm curious why you ferment below the "optimum fermentation temperature" for WLP007. You say you start the fermentation at 63º, but the "optimum" temperature range for WLP007 is 65-70º according to the White Labs website. You seem to do that for a number of your other recipes as...

Is there any problem using gelatin finings before dry hopping? I'm using leaf hops to dry hop, so I feel like it'd be best if I added the gelatin mixture before I put the dry hops in. Thoughts?

Sorry, I meant "bottling," not "boiling." You don't foresee a problem adding the gelatin at the same time as adding the dry hops? Can one therefore add gelatin any time after fermentation, regardless of the dry-hopping schedule? Thanks

I'm about a dry-hop a beer with 3oz+ of leaf hops. I suspect that this will prevent the gelatin that I pour into the carboy 3 days before bottling from getting through. Does anyone have any experience with this? I'd much prefer not to secondary just to add in the finings.