|
|
|
|
|
View previous topic :: View next topic |
Author |
Message |
mtbr_brewer
Joined: 07 Nov 2016 Posts: 6 Location: Omaha, NE
|
Link Posted: Wed Aug 30, 2017 2:53 pm Post subject: |
|
|
Planning to brew this on Saturday, and was looking into my water adjustments. I am using RO water, so I build everything from scratch. I was using the EZ Water Calculator, but I couldn't find a way to get the calcium to 129 only using calcium chloride and gypsum, while keeping the chloride and sulfate where they need to be. Kal do you ever use slaked lime (pickling lime)? Any suggestions on it's use (can I use it in mash and boil)? Any insight would be appreciated!
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Wed Aug 30, 2017 3:08 pm Post subject: |
|
|
mtbr_brewer wrote: | Planning to brew this on Saturday, and was looking into my water adjustments. I am using RO water, so I build everything from scratch. I was using the EZ Water Calculator, but I couldn't find a way to get the calcium to 129 only using calcium chloride and gypsum, while keeping the chloride and sulfate where they need to be. Kal do you ever use slaked lime (pickling lime)? Any suggestions on it's use (can I use it in mash and boil)? Any insight would be appreciated! |
How close can you get?
My water's close to RO so I pulled up the spreadsheet and dropped my source numbers to 0, and was able to get really close:
Target: Ca=129, Mg=10, Na=16, Cl=89, S04=136
I got: Ca=129, Mg=10, Na=16, Cl=86, S04=136
By using Gypsum, Calc Chloride, Epsom Salt, Baking Soda, and some Chalk.
That said, you can probably leave out the Baking Soda and that would reduce Na to 0 as it's really not needed. For more info why see my Water Adjustment article: http://www.theelectricbrewery.com/water-adjustment
A cut & paste:
Quote: | Keeping Sodium very low in most beers is the goal. Our water starts with a Sodium level of 16 and for the most part we leave it there for most beers as lower amounts of Sodium produces a cleaner flavour. If you are starting with a Sodium level that is lower, feel free to add some Baking Soda to raise the level slightly to match our recommended targets but do not feel it is required. If our starting Sodium was at 5 or 10, we'd probably leave it at that. If your Sodium is much higher than 30 however you may want to consider diluting with RO or distilled water. |
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
mtbr_brewer
Joined: 07 Nov 2016 Posts: 6 Location: Omaha, NE
|
Link Posted: Wed Aug 30, 2017 3:14 pm Post subject: |
|
|
kal wrote: | mtbr_brewer wrote: | Planning to brew this on Saturday, and was looking into my water adjustments. I am using RO water, so I build everything from scratch. I was using the EZ Water Calculator, but I couldn't find a way to get the calcium to 129 only using calcium chloride and gypsum, while keeping the chloride and sulfate where they need to be. Kal do you ever use slaked lime (pickling lime)? Any suggestions on it's use (can I use it in mash and boil)? Any insight would be appreciated! |
How close can you get? My water's close to RO and I pulled up the spreadsheet and dropped my source numbers to 0, and was able to get really close:
Target: Ca=129, Mg=10, Na=16, Cl=89, S04=136
I got: Ca=129, Mg=10, Na=16, Cl=86, S04=136
By using Gypsum, Calc Chloride, Epsom Salt, Baking Soda, and some Chalk.
Kal |
Hey Kal,
I hadn't been using any Chalk in my calculations. Looks like that might be an easier way to get to those calcium numbers! Thanks for the quick response!
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Wed Aug 30, 2017 3:28 pm Post subject: |
|
|
Good luck! Keep in mind that the numbers are not absolutes. Get close and I'm sure it'll be fine.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
GrumpyWally
Joined: 06 Mar 2015 Posts: 66 Location: San Diego, CA
Drinking: Schwarzbier, Tripwire Tripel, 2 Czech Dark Lagers, Wee Heavy
Working on: Tripwire Tripel, Roggenbier
|
Link Posted: Sat Sep 02, 2017 3:53 am Post subject: |
|
|
So here's what I did for my RO water when brewing this recipe:
Initially to the HLT: 13.0 g CaSO4, 2.2 g NaCl, 7.4 g MgSO4, 8.0 g CaCl2. Make sure to use "canning salt" (pure NaCl) - I used table salt the first time and there is a difference in the results (IMHO).
To the MLT after drawing strike water before dough-in: 2.5 g Ca(OH)2.
|
|
Back to top |
|
|
idingle
Joined: 20 Nov 2014 Posts: 25 Location: Alberta
|
Link Posted: Sat Sep 23, 2017 10:44 pm Post subject: |
|
|
I'm planning on brewing this next and doing one keg as a cherry porter. I've got some pure pasteurized cherry juice from the the Okanagan and am looking for advice on how much juice to add to create a good cherry porter. I figure I'll wait until primary fermentation pretty much wraps up and then add the juice. I don't see the value of racking into a secondary. (but I could be convinced with a persuasive argument! )
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Sat Sep 23, 2017 10:50 pm Post subject: |
|
|
idingle wrote: | I'm planning on brewing this next and doing one keg as a cherry porter. I've got some pure pasteurized cherry juice from the the Okanagan and am looking for advice on how much juice to add to create a good cherry porter. |
Add a little bit at a time, stirring gently, until the taste is to your liking. Go slow, as you can't go backwards if you overdo it. Everyone has different tastes and different juices will have different 'potencies' so there's no "correct" set amount. Good luck!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
jcav
Joined: 21 Sep 2011 Posts: 205 Location: Central Florida
|
Link Posted: Sat Sep 23, 2017 11:20 pm Post subject: |
|
|
I am drinking one of the last pints from my batch right now. A solid recipe and a great Porter. Your idea of adding cherries to one of your kegs is interesting. I think this Porter would take well to adding cherries. Just a little juice goes a long way so take Kal's advice. Be sure to post back how it comes out. Good Luck!
John
_________________ "Perfection is unobtainable, but if you chase perfection you can catch excellence"- Vince Lombardi
|
|
Back to top |
|
|
jcat5150
Joined: 14 Oct 2017 Posts: 2 Location: NORCAL BABY
|
Link Posted: Sun Oct 15, 2017 2:14 pm Post subject: Yeast |
|
|
Hi folks. New member to what looks like a great board.
Here in the next week or two I plan on doing my first all-grain batch after a couple hundred gallons of extract and partial mash brews. A Black Butte clone (somewhat different recipe than the start of this thread) is the big winner for my first go-round. My ingredient supplier was fresh out of 1968 when I ordered ingredients the other day. I've always thought about trying to culture yeast from store bought beers. Therefore, I started the process from sediment from the bottom of a Black Butte yesterday. However, I can't find any information if this is actually the yeast the beer was fermented with and I've read that some brewers use different yeast for bottle conditioning than for brewing. Anyone know the deal here?
Cheers.
_________________ Always walk a mile in someone's shoes before criticizing them. That way, when the criticizing begins you're a mile away and you have their shoes.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Sun Oct 15, 2017 9:56 pm Post subject: Re: Yeast |
|
|
jcat5150 wrote: | Hi folks. New member to what looks like a great board.
Here in the next week or two I plan on doing my first all-grain batch after a couple hundred gallons of extract and partial mash brews. A Black Butte clone (somewhat different recipe than the start of this thread) is the big winner for my first go-round. My ingredient supplier was fresh out of 1968 when I ordered ingredients the other day. I've always thought about trying to culture yeast from store bought beers. Therefore, I started the process from sediment from the bottom of a Black Butte yesterday. However, I can't find any information if this is actually the yeast the beer was fermented with and I've read that some brewers use different yeast for bottle conditioning than for brewing. Anyone know the deal here?
Cheers. |
Welcome to the forum!
I haven't heard that this beer is bottle conditioned on different yeast. In fact, I would expect it to be force carb'ed, and you'll probably find very little yeast.
Have you considered buying 1968 through another supplier? See the list here:
http://www.theelectricbrewery.com/Wyeast-1968-London-ESB-Ale-Yeast
Cheers!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
jcat5150
Joined: 14 Oct 2017 Posts: 2 Location: NORCAL BABY
|
Link Posted: Tue Oct 17, 2017 6:25 am Post subject: |
|
|
I think they have it back in stock now. Deschutes claims it is a bottle conditioned beer right on the label. We shall see if I can harvest anything or not....I'll get some 1968 enroute if I can't. It will be a couple weeks before I can brew anyway.
CHEERS.
_________________ Always walk a mile in someone's shoes before criticizing them. That way, when the criticizing begins you're a mile away and you have their shoes.
|
|
Back to top |
|
|
sillbeer
Joined: 15 Sep 2016 Posts: 44 Location: West Point, UT
|
Link Posted: Wed Oct 18, 2017 10:36 pm Post subject: |
|
|
Picked up all the ingredients for this from my local brew store today and plan on brewing this on Saturday. Can't wait to try it out.
|
|
Back to top |
|
|
Tennessee
Joined: 04 Apr 2015 Posts: 116 Location: Tennessee
|
Link Posted: Thu Oct 19, 2017 12:00 am Post subject: |
|
|
Do yourself a favor and add so bourbon & oak!
sillbeer wrote: | Picked up all the ingredients for this from my local brew store today and plan on brewing this on Saturday. Can't wait to try it out. |
_________________ Kal Clone (30amp),Mash Re-Circulation Manifold, Custom BK Hop Filter.
|
|
Back to top |
|
|
sillbeer
Joined: 15 Sep 2016 Posts: 44 Location: West Point, UT
|
Link Posted: Fri Oct 20, 2017 7:33 pm Post subject: |
|
|
I'll probably do the oak and bourbon to one fermenter. How much do you suggest?
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
rivetcatcher
Joined: 21 Apr 2016 Posts: 132 Location: Thailand
Drinking: Way Out Wheat - Mindcircus
Working on: Zombie Dust
|
Link Posted: Wed Jan 02, 2019 2:13 pm Post subject: |
|
|
This will be my next brew and in my LHBS I have a choice of 2 Chocolate malts.
Both are by Thomas Fawcett, one is a 950EBC (482 SRM) Chocolate Malt and the other is a 500EBC (254SRM) Pale Chocolate Malt. The 950 has a strong coffee taste whilst the other is milder.
I read in the recipe that you can split 50/50. What would your suggestion be with the above malts for this beer? One of the above or a split.
Thanks in advance.
Rivet
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Wed Jan 02, 2019 2:30 pm Post subject: |
|
|
The recipe says:
Quote: | *To remain true to the original recipe split the Chocolate Malt between higher lovibond American Chocolate Malt and lower lovibond British Chocolate Malt. If you can't, no big deal, it's doubtful that the difference would be noticed. |
So to follow the recipe, go 50/50 as you have both.
If you want more of a roasted taste, go with 100% of the higher kilned stuff. If you want it smoother (less roasted) go with 100% of the lower kilned stuff. Completely up to you.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
rivetcatcher
Joined: 21 Apr 2016 Posts: 132 Location: Thailand
Drinking: Way Out Wheat - Mindcircus
Working on: Zombie Dust
|
Link Posted: Wed Jan 02, 2019 5:44 pm Post subject: |
|
|
Ok, I think I’ll split it 50/50, I’ve never used chocolate malt before so not sure how strong / harsh the higher killed stuff is and vice versa for the lighter stuff.
Looking forward to giving this a go. It’ll make a change from the usual pale beers
|
|
Back to top |
|
|
rivetcatcher
Joined: 21 Apr 2016 Posts: 132 Location: Thailand
Drinking: Way Out Wheat - Mindcircus
Working on: Zombie Dust
|
Link Posted: Thu Jan 17, 2019 1:37 am Post subject: |
|
|
You know that moment when you have your mash water up to temp and your ready to dough in... then realise that the brew shop has sent you 17lbs of pale rye malt instead of pale malt..... yeah that moment 😖
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
|
|
|
|
|
|
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You cannot attach files in this forum You can download files in this forum
|
Forum powered by phpBB © phpBB Group
|
|