Recent content by demetman

I see what you are proposing. I just went into Brun Water and selected the box "add hardness minerals to kettle". That looks like it predicts my mash ph up (with lime addition to mash) into a more desirable place. I cant believe I havent tried this option sooner. I am however having issues with...

I add just enough salts to the mash to achieve at least 50ppm calcium. Also, I like to accentuate the malt profile and mouthfeel with a bit of CaCl2. My finished water looks like this. Calcium 100ppm(after lime addition), mag2, sodium1, sulfate15, chloride85. Salts are split between mash and...

Hello guys and gals. I'm looking for some help with controlling mash ph in recipes using large percentages of roasted and crystal malts. I always struggle to predict and treat RO water to achieve an optimal mash ph when brewing porters and stouts. I am using Brun water 4.2. For example, today I...

I use Members Mark purified water from Sam's club. Right now the ph of that water is 6.10 at room temp. Would that .10 make a difference for buffering mash ph? I sort of split my salt additions for the last batch. I added as much salts as needed 1.33g calcium chloride to mash water to target low...

Hello, I have been recently exploring classic and historical recipes, which would require or greatly benefit from step mashing continental, wheat and under modified grains. I brew all grain, 5 gal batches. I mash in a 10 gal igloo cooler and batch sparge with 1 step. All recipes a formulated...

Thought I'd update this thread. Brewed on 10/23.OG 1.056 3IBU. Cooled wort to 68F, pitched yeast blend, solid activity after 4hrs. 10/25 allowed temp to ramp up to 73F and held for 5 weeks. I racked beer to secondary and purged with O2 today. Gravity was 1.004. Flavor was mildly/med tartness...

makes sense, thanks RPH Guy. I'm a process guy, so I like to have everything planned out before diving in. Just a couple more questions. When you use CaCo3 to buffer ph in your starters how do you determine the amount needed and do you check ph of your starters? I usually use lime for increasing...

Thanks

My intentions are to promote acidity and maximize the souring potential of the lacto in the blend. I will certainly lower IBUs to around 3. I'll rack to secondary and purge as suggested. Just curious as to the primary purpose of torrified wheat in this recipe? Possibly additional starch for the...

Hello, I am planning on brewing a sour beer that I pulled from a current read "Homebrew All-Stars". The recipe is a derivitive of Mike Tonsmeire's solera project called Perpetuum Sour. I've changed the recipe slightly to occomodate the ingredients I have. I'll be fermenting with TYB House Sour...

Yes, I did read that in Brad Smith's recent article. My situation is a little different, do to the fact that my beer is already kegged and carbed. The use of brett is also a consideration for this situation. This keg is going to be around a few months and I worry that the brett will slowly eat...

Thanks 505. I'd like to keep dedicated sour/bug keg to only one, so I guess my best option is to add syrup to each pour. What is the process of "vent a dump" into existing keg? Sorry, I'm new to kegging. Is that just relieving pressure, removing the lid and dumping contents into the keg? I would...

I brewed a farmhouse/saison that was fermented with WY3031 saison blend then aged on 10#fresh cherries. The resulting beer was kegged on 3/1/17. The FG was 1.003. The beer is pretty good at this point, but I feel it would be much better with a little more residual sugar. Something around 1.006...

Awesome! It's a solid freezer with will serve you well. I can squeeze in 8 ball lock corny kegs with the tank outside. My setup is for serving 5 beers and carbing 3. I brew weekly, so I needed something that could accommodate my brew frequency. Gotta throw some shin digs to consume some of my...

Just wanted to follow up with a thanks for all the suggestions you guys laid out. mredge73, good call with the kegconnection.com suggestion. They set me straight, with a really nice system that I can manage. I went with a tapright duel body regulator, a 5way manifold with 5 CMB taps and a 3way...