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Posted on 9/14/15 at 4:00 pm to s14suspense
Not unless you treat the strike water as the full water treatment. If you only add the salts needed to address the mash water then you are effectively watering down the final salt addition.
Posted on 9/14/15 at 4:14 pm to Fratastic423
You can also throw any additional salts directly into the boil kettle. I know a lot of people who do that instead of the BK.
Posted on 9/14/15 at 4:34 pm to Fratastic423
quote:
Not unless you treat the strike water as the full water treatment.
That's what I'm doing. EZ water calculator tells me how what PPM should be for Mash+Sparge after only treating mash and I'm good with that for now.
Posted on 9/15/15 at 10:16 am to s14suspense
Anyone have experience with WY2124 Bohemian Lager? I am getting a real strong rotten egg odor during fermenting. I have done searches and some web sites say this is normal for this type of yeast. If so, how long does it smell like this and do I have to do a secondary?
TIA
TIA
Posted on 9/15/15 at 10:19 am to chity
quote:
Anyone have experience with WY2124 Bohemian Lager? I am getting a real strong rotten egg odor during fermenting. I have done searches and some web sites say this is normal for this type of yeast. If so, how long does it smell like this and do I have to do a secondary?
Never used the yeast, but with lager strains, it's not uncommon for it to have that sulphur smell to it. I think it is fine. If you are doing a lager, you may want to do a diacetyl rest, which is bring the ferment temps up to ale fermenting tips for 3-5 days after primary ferm is complete.
Then when that is done, i'd rack to secondary and lager for 2 weeks (or longer if desired).
Secondary may not be necessary, but i'm always weary of yeast autolysis if somethign is sitting in the primary over 2-3 weeks.
Posted on 9/15/15 at 10:19 am to chity
quote:
Anyone have experience with WY2124 Bohemian Lager? I am getting a real strong rotten egg odor during fermenting. I have done searches and some web sites say this is normal for this type of yeast. If so, how long does it smell like this and do I have to do a secondary?
Sulfur. Common on Lagers for sure and it should go away. Ramp up the temp towards the end of fermentation before lagering to help clean things up.
Posted on 9/15/15 at 10:25 am to BugAC
quote:
i'm always weary of yeast autolysis if somethign is sitting in the primary over 2-3 weeks.
imo, you shouldn't be
Posted on 9/15/15 at 10:34 am to LoneStarTiger
Thanks for the help.
Posted on 9/15/15 at 12:50 pm to s14suspense
quote:
EZ water calculator
maybe a dumb question, but when using this and brewing with RO water, you start with the top line all zeros, right?
Posted on 9/15/15 at 1:12 pm to LoneStarTiger
quote:
imo, you shouldn't be
You know who you're talking too, dont you?
I worry about it because i read about it, and thus it is stuck in my mind. However, i've never had an infection, yeast autolysis, diacetyl, etc... in any beer i've ever brewed through 29 batches. So 99% of my "worries" are usually just me having too much information about the "dangers of brewing" and me researching too much. Through experience i realize most of my concerns are usually applicable at the production brewery level, and not so much the homebrew level. But hey, maybe my attention to detail is what has kept me with "clean" beers to date.
My only issues have ever been when it comes to bottling. Carbing issues and not rinsing out all the starsan has bit me 4 times.
FWIW, by worrying i mean i usually take 1 extra step to ensure this or that doesn't happen, even though it may be unnecessary. I've never actually panic'd over a batch except for the 1 stuck mash, because i made a hefty stout and some grain got caught underneath my false bottom and clogged up the drain. Tried every trick in the book to alleviate the problem, that i knew of at the time, and couldn't unclog it. Little did i know i could have just dumped everything into the brew pot, unclog, and retry again. Live and learn.
Posted on 9/15/15 at 1:15 pm to LoneStarTiger
quote:
maybe a dumb question, but when using this and brewing with RO water, you start with the top line all zeros, right?
I used the advance water calculator on brewersfriend when determining my salts, combined with the water profile tool in beersmith.
I may start using this, now that i've opened the file.
Can the lactic acid be 100% interchangeable with Phosphoric acid, meaning can the same amounts be used if they are the same %?
This post was edited on 9/15/15 at 1:17 pm
Posted on 9/15/15 at 1:15 pm to BugAC
quote:
clogged up the drain
LST knows a little something about clogged up drains.
Posted on 9/15/15 at 1:16 pm to LoneStarTiger
quote:
maybe a dumb question, but when using this and brewing with RO water, you start with the top line all zeros, right?
I actually have our local source's number put into there but that doesn't matter because I put 100% RO water into the amounts for Mash and Sparge water on the second two boxes.
Posted on 9/15/15 at 1:17 pm to BugAC
So my Citra-Mosaic IPA tastes like a massive green onion bomb to me right now. I think I'm done using Mosaic. All the Mosaic beers I try now give me the same aroma and flavor characteristics, and aren't particularly enjoyable. Even the Yellow Rose I had the other day was full of green onion.
Anybody else experience this with Mosaic?
Anybody else experience this with Mosaic?
Posted on 9/15/15 at 1:20 pm to BMoney
quote:
Anybody else experience this with Mosaic?
Had a Yellow Rose Saturday Night. Tasted very dank to me. Not so much green onion. Though, i didn't recall it tasting that way before. Previously i remember it being very fruity. Maybe they changed up the recipe some???
Last time i used mosaic it was in conjuction with about 4 other hops, so i wasnt tasting much of anything other than a muddled hop mess.
Posted on 9/15/15 at 1:26 pm to BugAC
quote:
Can the lactic acid be 100% interchangeable with Phosphoric acid, meaning can the same amounts be used if they are the same %?
i'm going to try using lactic acid in my next beer, just because I already have it
Posted on 9/15/15 at 1:27 pm to BMoney
quote:
LST knows a little something about clogged up drains.
that shite happens, for real
Always, always, always check your new equipment before using it
Posted on 9/15/15 at 1:29 pm to BMoney
quote:
Anybody else experience this with Mosaic?
just yours
no, I noticed it a little with the first pour of the Yellow Rose last week, but oddly enough, not with the second pour a couple days later.
Posted on 9/15/15 at 1:31 pm to LoneStarTiger
quote:
o, I noticed it a little with the first pour of the Yellow Rose last week, but oddly enough, not with the second pour a couple days later.
I got the same thing from Commotion over the weekend too. Another beer that uses Mosaic. I must just be predisposed to taste that.
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