Search found 535 matches

by killer
Sat Oct 17, 2020 9:12 am
Forum: Grain Brewing
Topic: How to brew an acceptable lager?
Replies: 8
Views: 312

Re: How to brew an acceptable lager?

f00b4r wrote:
Fri Oct 16, 2020 10:38 pm
Cillian, what temperatures are you lagering at?
As low as my fridge will allow me to go... which depends on the weather outside (fridge is on a small balcony). Usually between 1 and 5 degrees.
by killer
Fri Oct 16, 2020 9:53 pm
Forum: Grain Brewing
Topic: How to brew an acceptable lager?
Replies: 8
Views: 312

Re: How to brew an acceptable lager?

Hi James, Good lager can be tricky enough to brew. There isn’t a huge margin for error. In a real ale or stout you can to some extent hide small errors behind darker malts, bitterness, yeast esters, or late hops. With lager you are stripping the beer back to its bare bones. The yeasts should be clea...
by killer
Wed Jul 15, 2020 10:13 am
Forum: Brewdays
Topic: Challenger pale
Replies: 6
Views: 609

Re: Challenger pale

Is that mash pH right ?
by killer
Tue Jun 02, 2020 9:25 pm
Forum: Brewing Liquor
Topic: Phosphoric and ascorbic acid for alkalinity reduction.
Replies: 27
Views: 1919

Re: Phosphoric and ascorbic acid for alkalinity reduction.

I am still digesting killer's responce. There are more ions than just "brewers ions". And precipitated calcium although not in suspension would still be in the liquor tank. Cheers, ARNWD. I hope that I'm not putting you off... I wouldn't overthink it at this point - just use the calculator to get t...
by killer
Fri May 29, 2020 11:41 am
Forum: Brewing Liquor
Topic: Phosphoric and ascorbic acid for alkalinity reduction.
Replies: 27
Views: 1919

Re: Phosphoric and ascorbic acid for alkalinity reduction.

You will always have anion cation balance in the water. Every positive charge will have a negative charge associated with it. The reason Chloride and Sulfate increase when you add CRS is because CRS is a mixture of Hydrochloric and Sulfuric acids. When these acids are in water they form Chloride (an...
by killer
Fri May 15, 2020 2:44 pm
Forum: Hops
Topic: Dry hopping, terminology confusion.
Replies: 10
Views: 1070

Re: Dry hopping, terminology confusion.

Wet hopping is just a fashionable term. It’s to sell the idea of the ultimate freshest hops/ IPA possible. It’s also sometimes called green hopping – I think there is even a festival in Kent for this. Dry hopping has expanded to way beyond what it once was both in how it’s done and the quantites – I...
by killer
Sat Apr 18, 2020 8:52 pm
Forum: Kit Brewing
Topic: Do i need to add sugar to a corny keg once fermentation is complete to get some carbonation going prior to kegging?
Replies: 2
Views: 599

Re: Do i need to add sugar to a corny keg once fermentation is complete to get some carbonation going prior to kegging?

You can carbonate your beer in a Corny keg a couple of ways - using sugar (either residual gravity points or added, sugar or using a cylinder of CO2 hooked up to your Corny. But you need to very careful if you use sugar. Corny kegs usually seal under pressure - and that could require 10 psi or less ...
by killer
Thu Apr 16, 2020 11:35 pm
Forum: Kit Brewing
Topic: First brew (Courage Directors) and question
Replies: 11
Views: 1056

Re: First brew (Courage Directors) and question

Well done on your first brew and welcome to Jims. If you want to bottle then you don't really care about an airlock on your second vessel. The idea, as you've said, is that once your beer has finished its primary fermentation (all the sugars have been turned to alcohol) you prime it with a specific ...
by killer
Thu Mar 12, 2020 1:01 pm
Forum: Brewing Liquor
Topic: Water treatment at it simplest
Replies: 18
Views: 2505

Re: Water treatment at it simplest

Welcome from a longtime brewer but young(ish) chemist. Water chemistry is a real can of worms subject as there are a number of divided opinions. There is a lot of (mis)information out there. Some people get away with minimal (or even no) treatment, others, like myself need to reduce alkalinity subst...
by killer
Sun Jan 05, 2020 6:25 pm
Forum: Brew in a Bag
Topic: Ro or tap
Replies: 200
Views: 12238

Re: Ro or tap

I have come across a number of breweries brewing Russian Imperial Stouts using a double mash system. Two of these breweries knew that they needed an alkalinity of at least 300 ppm for the first mash. In attempting to raise their liquor alkalinity from ~200 ppm to 300 ppm using slaked lime and follo...
by killer
Sun Jan 05, 2020 3:40 pm
Forum: Brew in a Bag
Topic: Ro or tap
Replies: 200
Views: 12238

Re: Ro or tap

Reducing the alkalinity of highly alkaline source water via slaked lime treatment, and lowering mash pH via the same are two distinctly different subjects. In the mash calcium hydroxide both raises and lowers mash pH simultaneously. The Ca++ calcium ion component complexes with malt phosphates to l...
by killer
Sun Jan 05, 2020 2:29 pm
Forum: Brew in a Bag
Topic: Ro or tap
Replies: 200
Views: 12238

Re: Ro or tap

Only one thing to add to the excellent advice above; Graham Wheeler's water treatment calculator on here is excellent. Takes a bit of practice to get used to it, but it does everything you need. Happy liquoring! Guy Indeed it is excellent, and there is undeniably nothing else like it, but it has a ...
by killer
Sat Jan 04, 2020 10:02 pm
Forum: Brew in a Bag
Topic: Ro or tap
Replies: 200
Views: 12238

Re: Ro or tap

PRIVATE FLIPPIN' FRENCH WATER WIZARD WITH THE PUERILE USERNAME REPORTING FOR DUTY CAPTAIN PEEBEE SIR ! On a more serious note, good advice has already been given but a summary might render things a little clearer at this point. 1) Absolutely get an analysis from Wallybrew – As McMullan said, water c...
by killer
Sat Nov 23, 2019 7:07 pm
Forum: Grain Brewing
Topic: Low mash pH
Replies: 43
Views: 2944

Re: Low mash pH

… don't agree with your assertion that you can't reduce alkalinity using slaked lime/calcium hydroxide, but equally I don't see the point in arguing about it as it's an odd technique that is rarely used. A I'm probably right You aren't So I'll shut-up Experience suggests otherwise and drop the Fren...
by killer
Sat Nov 23, 2019 4:03 pm
Forum: Grain Brewing
Topic: Low mash pH
Replies: 43
Views: 2944

Re: Low mash pH

Half the problem (in my mind, at least) is that there are so many variables at play that it's very hard to determine what is having an effect. And whilst water is the largest component of beer, as long as it's not "utterly wrong", I'm not sure my tastebuds are good enough for me to be able to deter...