Search found 39 matches

by london_lhr
Wed Feb 19, 2020 5:32 pm
Forum: Grain Brewing
Topic: Lager with saaz/motueka
Replies: 19
Views: 1046

Re: Lager with saaz/motueka

I have made quite a few pseudo lagers with Nottingham Ale yeast. Ferment at 14 degrees C for 8 days and then raise the temperature to around 17-20 degrees C for a dyecytil rest. Your fermentation temperature must not exceed 14 degrees C .This prevents any esters from forming. Because of the low temp...
by london_lhr
Sat Mar 30, 2019 4:47 pm
Forum: Brewing Liquor
Topic: Brewing liquor question
Replies: 38
Views: 2286

Re: Brewing liquor question

Did you confirm that alkalinity measurement with a Salifert kit? I also agree with S_I_M that the staring alkalinity could have been higher than what you accepted. It is good practice to test the alkalinity before every brew because the alkalinity can change. (I also test my calcium levels before e...
by london_lhr
Sat Mar 23, 2019 11:33 pm
Forum: Grain Brewing
Topic: Crystal malt in a Bohemian Pilsner
Replies: 44
Views: 2584

Re: Crystal malt in a Bohemian Pilsner

Thanks. I ask these questions because I find it interesting that we (this side of the pond in the UK) and the USA have quite a different approach to brewing water. In the USA, it seems that the water pH is important. Here, with my brewing, I could'nt care less about the water pH. I care about the al...
by london_lhr
Sat Mar 23, 2019 8:33 pm
Forum: Grain Brewing
Topic: Crystal malt in a Bohemian Pilsner
Replies: 44
Views: 2584

Re: Crystal malt in a Bohemian Pilsner

Thanks.
And the water pH at mash in?
by london_lhr
Sat Mar 23, 2019 6:52 pm
Forum: Grain Brewing
Topic: Crystal malt in a Bohemian Pilsner
Replies: 44
Views: 2584

Re: Crystal malt in a Bohemian Pilsner

In my opinion sampling for mash pH 30 minutes, or better yet, 45 to even 60 minutes into the mash will be far more representative of the true mash pH. At 10-15 minutes things are still evolving chemically and not all of the crushed (and pH basic with respect to a mash pH target of 5.4) base malt ke...
by london_lhr
Sun Mar 17, 2019 8:25 pm
Forum: Grain Brewing
Topic: Crystal malt in a Bohemian Pilsner
Replies: 44
Views: 2584

Re: Crystal malt in a Bohemian Pilsner

S_I_M,
have you done this brew yet?
What was the mash pH about 10-15 mins in?
by london_lhr
Tue Mar 12, 2019 9:31 pm
Forum: Grain Brewing
Topic: Crystal malt in a Bohemian Pilsner
Replies: 44
Views: 2584

Re: Crystal malt in a Bohemian Pilsner

For a Bohemian Pilsner with its smooth yet very high 40 IBU value, you need to maintain calcium and other ions at only single digit to at most low teens levels.
The above article does not agree with your stance on calcium levels :D .
by london_lhr
Tue Mar 12, 2019 1:42 pm
Forum: Grain Brewing
Topic: Crystal malt in a Bohemian Pilsner
Replies: 44
Views: 2584

Re: Crystal malt in a Bohemian Pilsner

My apology to the original poster, I do not mean to hijack your thread! For a Bohemian Pilsner with its smooth yet very high 40 IBU value, you need to maintain calcium and other ions at only single digit to at most low teens levels. There is a very informative article by professor Charles W Bamforth...
by london_lhr
Sun Mar 10, 2019 8:29 pm
Forum: Grain Brewing
Topic: Crystal malt in a Bohemian Pilsner
Replies: 44
Views: 2584

Re: Crystal malt in a Bohemian Pilsner

Are you going to acidify the mash and sparge water to: 1) Hit pH 5.4 during the mash. 2) Sparge with 5.4 pH water. You don't really want to do either! The pH of the water is not important. It is the alkalinity (as CaCO3) you need to control. For a lager/pilsner type of beer, alkalinity of the water...
by london_lhr
Sat Jan 19, 2019 9:10 pm
Forum: Grain Brewing
Topic: Candi sugar question
Replies: 32
Views: 3130

Re: Candi sugar question

Recipies for British invert sugar equivalents : Invert No. 1 = 500g Golden Syrup Invert No. 2 = 494.17 Golden Syrup + 5.83g Blackstrap Invert No. 3 = 483.33 Golden Syrup + 16.67 Blackstrap Black Invert = 446.67 Golden Syrup + 53.33 Blackstrap Invert No. 4 = 405 Godlen Syrup + 95 Blackstrap This is n...
by london_lhr
Fri Jan 18, 2019 1:22 pm
Forum: Grain Brewing
Topic: Brunwater question
Replies: 8
Views: 695

Re: Brunwater question

As you can see from the above information regarding CRS, it is sulphate biased. If you want your water more chloride biased, it is probably better to use individual acids i.e. hydrochloric acid. Depending on the beer I am brewing, I use either hydrochloric, sulphuric, lactic acids or CRS/AMS to trea...
by london_lhr
Mon Sep 10, 2018 3:44 pm
Forum: Brewing Liquor
Topic: Old Peculiar - Water profile
Replies: 9
Views: 1570

Re: Old Peculiar - Water profile

Hi,
this is the water profile I use for bitters :
Calsium approx 180-220ppm
alkalinity approx 20-60ppm and
chloride:sulphate ratio approx 1:1.3 to 1.6ppm
Most large breweries have their own water source and they will change their water to their needs.
Obviously without letting on what exactly!
by london_lhr
Tue Aug 21, 2018 5:51 pm
Forum: Brewing Liquor
Topic: Sam Adams Boston Lager water
Replies: 1
Views: 380

Re: Sam Adams Boston Lager water

Water for lagers/pilsners is usually low in alkalinity, around 20 to 25 ppm.
Chloride:sulphate ratio around 1:1 or maybe slightly chloride biased (1.3:1)
I like high calcium levels, at least 150 - 160 ppm.
by london_lhr
Sun Jun 03, 2018 8:26 pm
Forum: Grain Brewing
Topic: Geterbrewed delivery
Replies: 33
Views: 3677

Re: Geterbrewed delivery

+1 for Malt Miller.
by london_lhr
Sun May 06, 2018 10:12 pm
Forum: Grain Brewing
Topic: Epsom and gypsum after boil or before?
Replies: 10
Views: 1244

Re: Epsom and gypsum after boil or before?

ive gone into the realms of water treatment You want to treat the alkalinity of the water for the MASH ph to fall into the correct range (ph 5.2 to 5.5). Therefore treat the water BEFORE the MASH! Did you get a proper water report done? That is the basis of water treatment! Please have a look at ht...