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Started By
Message
1
Posted on 2/7/19 at 9:04 am to The Estimator
quote:
AC, I’m driving through Baton Rouge tonight for a 2 day stay in Houston for the gf’s birthday. I’d happily pick you up some stuff from Houston in exchange for a bottle or two of your sours!
I'm good on beer right now. But you're more than welcome to come get some free sours. I have 2 or 3 bottled right now.
Posted on 2/7/19 at 10:09 am to BugAC
im gonna brew the weekend too. should i go a neipa or a kettle sour/gose
This post was edited on 2/7/19 at 10:10 am
Posted on 2/7/19 at 10:16 am to CarRamrod
Ive got one of each on tap, really depends on what you’re in the mood for. It’s cooling off this weekend but next week we should the same temps. Nothing quite as refreshing as a gose when it’s warm out.
Posted on 2/7/19 at 11:42 am to BugAC
These last few days have let me figure out I'm going to need to get a fermentation fridge. My carboy temp has been 70-72 the last 2 days. Figure come spring/summer it'll be too warm in my closet.
Posted on 2/7/19 at 11:58 am to mchias1
Where do you live?
Posted on 2/7/19 at 12:01 pm to mchias1
quote:
These last few days have let me figure out I'm going to need to get a fermentation fridge. My carboy temp has been 70-72 the last 2 days. Figure come spring/summer it'll be too warm in my closet.
yep..... you can always more equipment. i use mt kegorator as a ferm vessel when i need something to stay to a strict schedule usually because my keezer is usually full of kegs. I am constantly searching Craigslist for stand up fridges but the assholes want damn near retail for a 10 year old busted arse fridge. but during the summer i usually just put my fermentors in the dining room, where i have a window unit blowing on them. my starter home's ac is so under powered i use a window unit to keep up in the middle of the summer. works great to keep the fermentors cooler than ambient.
you might want to look into a swamp cooler as well.
Posted on 2/7/19 at 12:02 pm to USEyourCURDS
quote:you have an extra fridge FS?
Where do you live?
Posted on 2/7/19 at 12:58 pm to CarRamrod
work in baton rouge
been watching craigslist the last week or so. 1 guy had a mini fridge for $20 but it's gone. Trying to keep it under $50. hoping come may or so college kids might be dumping their's.
been watching craigslist the last week or so. 1 guy had a mini fridge for $20 but it's gone. Trying to keep it under $50. hoping come may or so college kids might be dumping their's.
This post was edited on 2/7/19 at 1:00 pm
Posted on 2/7/19 at 1:06 pm to mchias1
I have a chest freezer I may part ways with for a standup freezer. Could probably fit 2 carboys and is better for cold crashing than fridges.
Posted on 2/7/19 at 1:21 pm to mchias1
Does BR have a decent Habitat ReStore? That's where I've got all my fermentation/kegerator fridges on the cheap.
Posted on 2/7/19 at 1:26 pm to BottomlandBrew
I meant to tell you, those bottle caps you had made are awesome!
Posted on 2/7/19 at 3:16 pm to BottomlandBrew
quote:how cheap?
That's where I've got all my fermentation/kegerator fridges on the cheap.
Just went by and only had a french door fridge freezer for 575. Looked in good shape but still high. Lady said they don't get them often but someone came in and bought all they had a few weeks ago. So I'll just keep checking
This post was edited on 2/7/19 at 4:23 pm
Posted on 2/7/19 at 4:53 pm to CarRamrod
My first Amber. Brewed it about 3 weeks ago. 1 week in fermenter and 2 weeks in bottle.
A little bready aroma. Rather smooth. Slight bitterness. Overall better than I thought. Think I did ok for first recipe. Need to be better with my brewing.
Let me know if you can see the image. first time posting from imgur.
This post was edited on 2/7/19 at 5:02 pm
Posted on 2/7/19 at 5:55 pm to CarRamrod
quote:
how cheap?
$75-$125 for older top freezer fridges. Might have a few dents and need cleaned up, but they all work.
quote:
I meant to tell you, those bottle caps you had made are awesome!
Word. I wish I could remember where I got those as I'm out.
Posted on 2/7/19 at 5:56 pm to mchias1
I can see the pic. Nice work! 
Posted on 2/7/19 at 10:46 pm to BottomlandBrew
PREPARE FOR TEXT WALL
okay gentlemen, you've got me down the rabbit hole on water chemistry. I've called the local water office and received a much more detailed water report than just ph and contaminants. all readings in mg/L which is equivalent to ppm unless otherwise noted. other measurements available on request.
ph 8.18
Cl 11.02
Fe 0.01
Manganese <0.01
sulfate 59.09
hardness 75
ca 30
Na 13
My recipe calls for calcium and sulfate additions to achieve 125-150mg/L Ca, 75-100mg/L sulfate, and 175-200mg/L Cl.
From what I am finding, hardness is the addition of the cations, usually Ca and Mg. Does that mean I can subtract the Ca (30) from the total hardness (75) to estimate my Mg at 45? That doesn't seem right at all. Mg is the only mineral requested by online calculators that is not listed on my water report.
Moving from chemistry to brewing technique, do you find that you need 2qt of water per lb of fermentable? This would put us at 6.3gal mash volume and with 1.5 times the mash volume of sparge volume would put us way over 10gal in the boil pot. I should probably make a more concentrated mash and then dilute to the desired volume of the boil. How concentrated can the mash be before it starts to clog? Do I need to sparge 1.5 times the mash volume? How much volume do you want in the boil pot prior to boil to reach a final post boil volume of approximately 5gal? I know that this can vary by how vigorously you boil, but as a general rule of thumb how much of the pre boil volume can I expect to evaporate off in an hour?
Sorry for all the questions, but I am trying to crash course this in a few days while figuring out chemistry, procuring salts, and formulating a brew plan so I don't screw this whole thing up. Please help and wish me luck.
okay gentlemen, you've got me down the rabbit hole on water chemistry. I've called the local water office and received a much more detailed water report than just ph and contaminants. all readings in mg/L which is equivalent to ppm unless otherwise noted. other measurements available on request.
ph 8.18
Cl 11.02
Fe 0.01
Manganese <0.01
sulfate 59.09
hardness 75
ca 30
Na 13
My recipe calls for calcium and sulfate additions to achieve 125-150mg/L Ca, 75-100mg/L sulfate, and 175-200mg/L Cl.
From what I am finding, hardness is the addition of the cations, usually Ca and Mg. Does that mean I can subtract the Ca (30) from the total hardness (75) to estimate my Mg at 45? That doesn't seem right at all. Mg is the only mineral requested by online calculators that is not listed on my water report.
Moving from chemistry to brewing technique, do you find that you need 2qt of water per lb of fermentable? This would put us at 6.3gal mash volume and with 1.5 times the mash volume of sparge volume would put us way over 10gal in the boil pot. I should probably make a more concentrated mash and then dilute to the desired volume of the boil. How concentrated can the mash be before it starts to clog? Do I need to sparge 1.5 times the mash volume? How much volume do you want in the boil pot prior to boil to reach a final post boil volume of approximately 5gal? I know that this can vary by how vigorously you boil, but as a general rule of thumb how much of the pre boil volume can I expect to evaporate off in an hour?
Sorry for all the questions, but I am trying to crash course this in a few days while figuring out chemistry, procuring salts, and formulating a brew plan so I don't screw this whole thing up. Please help and wish me luck.
Posted on 2/8/19 at 7:56 am to puffulufogous
quote:
My recipe calls for calcium and sulfate additions to achieve 125-150mg/L Ca, 75-100mg/L sulfate, and 175-200mg/L Cl.
From what I am finding, hardness is the addition of the cations, usually Ca and Mg. Does that mean I can subtract the Ca (30) from the total hardness (75) to estimate my Mg at 45? That doesn't seem right at all. Mg is the only mineral requested by online calculators that is not listed on my water report.
I'm pretty dumb about water chemistry, so I use the free version of Bru'n Water. You can play around with mineral additions to dial in the amount.
As far as Mg is concerned, don't worry about it. Ignore it in your calculations. Your grain will provide enough Mg for the yeast to do their thing.
quote:
do you find that you need 2qt of water per lb of fermentable?
When I did regular mashes and sparges I used 1.5qt/lb for the mash and then used whatever else I needed for my final pre-boil volume as the sparge water. I used this calculator for my water volume calcs.
quote:
How much volume do you want in the boil pot prior to boil to reach a final post boil volume of approximately 5gal? I know that this can vary by how vigorously you boil, but as a general rule of thumb how much of the pre boil volume can I expect to evaporate off in an hour?
That can vary pretty widely based on boil vigor, kettle shape, depoints, etc. On my system I shoot for 8 gallons preboil for a 60 minute boil. I know I'll lose ~1.5 gal/hr to boil off and then another half gallon to the bottom of the kettle. You just have to dial in your system to those numbers.
This post was edited on 2/8/19 at 7:56 am
Posted on 2/8/19 at 8:44 am to BottomlandBrew
So if I mashed with 4 gal and sparged with 3.5-4 I would have 7.5-8gal pre boil. After an hour boil plus loss of .5 gal to proteins, hop, etc that would leave me with 5.5 to 6gal going into the carboy. Sounds reasonable? The water calculator you linked has several variables that I can't account for so I am really just looking for a rough estimate.
Do water chemistry adjustments need to be made before mashing or would I adjust before the boil?
Do water chemistry adjustments need to be made before mashing or would I adjust before the boil?
Posted on 2/8/19 at 9:11 am to puffulufogous
quote:
Do water chemistry adjustments need to be made before mashing or would I adjust before the boil?
Quite often, both. There are two reasons to add salts to your water. One is to adjust mash pH and these you add to the mash. The other reason is for flavor and you make these additions to the boil.
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