Brewer's Notes
Returning briefly to water, I thought a nod toward a simple approach that yields good results is to take a direct look at AJ deLange's A Brewing Water Chemistry Primer on homebrewtalk.com. This makes fairly straightforward recommendations with a few "exceptions" that I will paraphrase
Brewer's Notes
I realize most people would consider calibration something you would do with a measurement device. Something that I have been striving for as a brewer is the ability to repeat a recipe, and then make simple/small changes to refine or improve it's characteristics. We should all realize
Measurement
There has been a flurry of interest in brewing water management for the homebrewer, largely coinciding with the release of the book "Water - A Comprehensive Guide for Brewers" by Palmer and Kaminsky. And as a book, targeted toward professional brewers enters the collective conscious of homebrewers, questions
Brewer's Notes
Did you see that one coming? I am trying to put these in some order of importance, and while most times you would think about calibrating equipment, some of the most important equipment you already have. Our senses are incredibly sensitive tools if used properly, and particularly so when trained
Measurement
From a procedural perspective, the single most important brewing issue is temperature. Temperature dictates the accuracy of most of the brewing specific measurements. It drives specific enzyme and protease activity in the mash. Heat is required to boil, and most importantly, specific temperatures for fermentation are necessary to avoid off
Brewer's Notes
This article has been superseded by a new tutorial with the release of 1.17a. For the latest, please visit https://www.accidentalis.com/brun-water-spreadsheet-tutorial-free-edition/ There are a number of water calculation tools on the internet for brewers, including EZWater Calculator, Greg Noonan’s Water Witch, Palmers Mash RA spreadsheet,
Brewer's Notes
Well, I had hoped that the funny taste in the overpitch was just green character and from such a massive blow off. It is now clear that the overpitch batch is infected somehow. This yields an inconclusive result and requires a do-over. I hate to admit failure, especially to admit
Brewer's Notes
I recently had my water tested, and based on the report (because of excessive salinity and alkalinity) decided to convert my brewing liquor to Reverse Osmosis (R/O) water with mineral additions. I should share my process because I have learned a lot about this in a short time (but
Brewer's Notes
Pitching Rates Revisited I continue to struggle with whom I should believe relative to pitching rates of DRY yeast. Both Wyeast and White Labs products seem to accurately present the home brewer with a clearly known and validated yeast cell density – as well as accurate “born on” dates that allow
Brewer's Notes
So I jumped the gun. The fermentation had finished. Just conditioning sitting on the lees. I bottled after a cold crash to 40F to drop some of the yeast. Henceforth, these shall be called White (Batch A), Green (Batch B) and Blue (Batch C), well after this post. That is
Brewer's Notes
I have swapped over entirely to R/O (reverse osmosis) water, which requires me to add back in certain ions to achieve good tasting water and beer. The largest requirement is calcium, through the careful additions of calcium chloride (CaCl2) or powdered gypsum (CaSO4) to acidify the liquor and mash.
Brewer's Notes
As I have received a note telling me that I talk too much... and should let the data show speak for itself... I have moved the fermenters into a warmer room to condition for another week. It appears that all three have reached terminal gravity, although the under-pitch may have