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Posted on 11/12/15 at 1:43 pm to Zappas Stache
quote:
A very simple beer
yeah, most SMASH's by definition are simple
quote:
not one I personally would waste time on....even an hour.
to each their own...
With two kids under 3 it can be difficult to find time for a full batch. Being able to brew what is basically a session IPA, without turning to extract, in under a hour is a nice option.
Posted on 11/12/15 at 3:02 pm to LSUGrad00
So i ordered my ingredients for my beer, and i'm reviewing my brew steps and noticed something in my water additions.
I'm using BR water, and adjusting for style. Water profile i'm targetting is Dublin, Ireland (Coffee Oatmeal Stout).
I've noticed with nearly every other style, the only salt additions i have to make is typically some amounts of these 3: Gypsum, CaCL, and Epsom Salt. This profile calls for Chalk CaCO3 (which i have), and i rarely ever use this ( i think i've used it once before, and it might have been a stout).
My question is, what does chalk do to a water profile that it is desired for a stout, or for this water profile?
I'm using BR water, and adjusting for style. Water profile i'm targetting is Dublin, Ireland (Coffee Oatmeal Stout).
I've noticed with nearly every other style, the only salt additions i have to make is typically some amounts of these 3: Gypsum, CaCL, and Epsom Salt. This profile calls for Chalk CaCO3 (which i have), and i rarely ever use this ( i think i've used it once before, and it might have been a stout).
My question is, what does chalk do to a water profile that it is desired for a stout, or for this water profile?
Posted on 11/12/15 at 3:29 pm to BugAC
Don't use chalk ever. It just falls out of solution. Use a combination of gypsum and calcium chloride for everything when using Baton Rouge water.
Posted on 11/12/15 at 3:29 pm to BugAC
And never use Epsom salts.
Posted on 11/12/15 at 3:34 pm to BeerMoney
Yep, that's my understanding too. Never bothered to use chalk or Magnesium sulfate
Posted on 11/12/15 at 3:43 pm to BeerMoney
quote:
Don't use chalk ever.
agree... If you are making a stout, Baton Rouge water is pretty darn good for this out the tap.
I would just use calcium carbonate and gypsum to lower the mash pH and you should be good. If for some reason you need to raise mash pH there are a couple options, but I find baking soda is the easiest.
quote:
never use Epsom salts.
why not??
I use this fairly often in hoppy beers without issue.* It's especially useful when I want to have high Cl and/or SO4 without pushing Ca too high.
*dislaimer: I use 100% RO so if it's something to do with BRs water profile that could be the reason I don't have issues.
Posted on 11/12/15 at 4:16 pm to LSUGrad00
will omit the chalk. Still going with the cacl and gypsum. And yes, i too use epsom salt with my IPA's. Granted none of the additions are very much.
Use phosphoric acid @ 75% solution to lower mash pH a bit further to get me down to 5.33 ph.
Use phosphoric acid @ 75% solution to lower mash pH a bit further to get me down to 5.33 ph.
Posted on 11/12/15 at 4:19 pm to LSUGrad00
quote:
agree... If you are making a stout, Baton Rouge water is pretty darn good for this out the tap.
Yep. I've taken to omitting the RO water when I brew dark beers now. Baton Rouge tap water is perfectly fine for stouts, porters and brown ales.
Posted on 11/12/15 at 7:01 pm to BMoney
Think we skipped it on our last RIS too. Just used campden tablets.
Posted on 11/12/15 at 9:08 pm to s14suspense
How do you use those tablets? Add them in the strike water? How much do you use?
Posted on 11/13/15 at 7:52 am to LoneStarTiger
So back to the kegging system. I can pretty much get everything i need at la homebrew. However, still tossing around the option of going with either the dual regulators
or the dual manifold
Manifold is about half the price of the regulators. However, i like the idea of carbing my beer at different pressures if i have say a saison and a stout in each keg. What's your advice?
or the dual manifold
Manifold is about half the price of the regulators. However, i like the idea of carbing my beer at different pressures if i have say a saison and a stout in each keg. What's your advice?
This post was edited on 11/13/15 at 7:53 am
Posted on 11/13/15 at 8:03 am to LoneStarTiger
quote:
How do you use those tablets? Add them in the strike water? How much do you use?
I crunch them up and add to strike water and sparge water. I think 1 tablet is good for 10 gallons.
Bug, I don't think you're going to be happy unless you've got that dual regulator setup. It's not something that's ever bothered me or something that I've worried about but...
We have a RIS, a Gose and an IPA on tap right now all at the same PSI and it doesn't bother me one bit.
This post was edited on 11/13/15 at 8:11 am
Posted on 11/13/15 at 8:48 am to s14suspense
quote:
I crunch them up and add to strike water and sparge water. I think 1 tablet is good for 10 gallons.
I'm assuming that you do this for chlorine? Does it drop out of the water or bind up or something?
Posted on 11/13/15 at 8:50 am to LoneStarTiger
quote:
I'm assuming that you do this for chlorine? Does it drop out of the water or bind up or something?
Neutralizes it??
I don't know.
Posted on 11/13/15 at 9:00 am to s14suspense
cool, thanks for the info!
Posted on 11/13/15 at 9:22 am to BugAC
quote:
Manifold is about half the price of the regulators. However, i like the idea of carbing my beer at different pressures if i have say a saison and a stout in each keg. What's your advice?
If money is no object, go dual regulator. I've always thought it would be nice, but at the end of the day, I'm likely to be serving all 3 of my taps at the same pressure anyway.
Posted on 11/13/15 at 9:22 am to s14suspense
quote:
Bug, I don't think you're going to be happy unless you've got that dual regulator setup. It's not something that's ever bothered me or something that I've worried about but...
I agree with this
quote:
We have a RIS, a Gose and an IPA on tap right now all at the same PSI and it doesn't bother me one bit.
I've never changed the serving pressure to fit a style.
Posted on 11/13/15 at 10:28 am to LoneStarTiger
quote:
I've never changed the serving pressure to fit a style.
Wait a minute. So the regulators are more for serving pressure rather than carbing pressure? Again, i'm brand new to kegging so excuse my ignorance.
I'm more concerned with having each individual style of beer with the correct volume's of CO2. What does different serving pressures offer?
Or am i talking about the same thing.
This post was edited on 11/13/15 at 10:30 am
Posted on 11/13/15 at 10:37 am to BugAC
Once you carbonate the beer in the keg, you have to drop the head space pressure to a much lower serving pressure. Typically between 5 and 10 psi depending on your system. You have to keep pressure on the keg so that the beer doesn't decarbonate (thats not a word but you get the idea).
Depending on your system you may be able to keep the beer at the same carbonating pressure to serve it. However for many of us (me included), I have to drop the pressure so the beer pours smoothly
Depending on your system you may be able to keep the beer at the same carbonating pressure to serve it. However for many of us (me included), I have to drop the pressure so the beer pours smoothly
This post was edited on 11/13/15 at 10:39 am
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