Search results

I would just do 3-4 weeks primary, 6 would be fine but I don't know if there's anything to gain

Water ph doesn't matter it's mash ph that's important. Try to input you water in a couple of calculators and read. Bru'nWater EZWater Kaiserwatercalculator I use Kaiser's the most fwiw

You can also whirlpool without the lid on, but I think you would be losing some of the aromas but with temp drops it's could possible be a recipe correction.

I stole this method from Mike (Tasty) McDole. I haven't used it that long but have not had any problems. My beer has gotten alot better in last 6 months actually. I'm constantly evaluating and refining my process but with a 90 min boil I feel comfortable putting the lid on an letting wort...

Good point. I don't think I would make any additions until after I brewed it and evaluated it. jmo

I would try to play with the calculators and maybe add some lactic acid (about 2-3 ml tops) to the sparge water. It's also going to depend on you water volumes of strike and sparge. Let's say you want 7g preboil volume and have about a 12.5lb grain bill (estimated of coarse) Water use...

I just fooled around with Kaisers spreadsheet and I would say brew it. The only concern I would have would be how do you plan to sparge, because you could get a PH above 6 but you could also acidify your sparge water.

Yes, I add at flameout, put lid on(I do boil for 90 min though with no lid) and whirlpool for 20 min, then chill.

Very sorry for your loss.

that is crazy, 3 pallets filled, that fast, wow!

Welcome, You don't happen to be a photographer, do you?

After looking at it real quick it would say you don't really need to do anything maybe 2 grams of gypsum if you are making a hop forward beer but congrats on great water:rockin:

I would stay away from the baking soda(or any bases) unless you are having too low of mash ph. Are you having any problems now? I haven't ran it in spreedsheets but it looks pretty good.

I agree:mug:

Is it pale ale or just 2 row pale? My first AG brews were with weyemann pale ale and they were fantastic compared to same beer with Briess brewers malt

Maybe do something like FWH and add some hops to 150 degree water preboil

One more thing. I really like Kaiser's water calculater Brun water is good also, though I haven't used it as much. I do not really like Palmer's EZwater though. He put too much emphasis on RA and I think RA is a result of the other factors. Plus it doesn't have a spot for table salt...

Your water appears to be from a softener. Higher than normal sodium and very low calcium/magnesium. I have very low cations in my water and it always took three or more weeks for my beer to be drinkable. Since I started adding salts to get my calcium above 50 ppm I can try (and say wow) my...

Thanks Jeff, And I'll bring you 6 of that Janet's Brown Ale on my next pick up:mug:

Me too Papaya103170799