BeerSmith™ Recipes and Web EditorMost Recent Wall Posts
Recent events on BeerSmithRecipes.com (Page 62)
bonjour on tibek's wall
- 25 May 2014 - 12:44 pm
Any Problem with Fermentation? You bet, read the notes. Any beer this size is quirky with fermentation, That last pitch was a Growler FULL of slurry of ACTIVE yeast pulled from a brewpub before his fermentation was finished. The Double Malted Bliss recipe is not for the inexperienced brewer.
fflintstone on dhurd750's wall
- 20 May 2014 - 1:53 pm
This brew was top shelf it went fast at meeting. Will be brewing this soon.
bumpskier1 on bumpskier1's wall
- 16 May 2014 - 12:26 am
I am glad that you liked it. I get the Amarillo extract from Russian River Brewing, but you can order it from Yakima Valley Hops (http://www.yakimavalleyhops.com/product_p/extractco2cans.htm) Regarding the acid malt, I would start with 1 to 1.5 pounds, then adjust with lactic acid to reach a mash pH of 5.0-5.2. The boil will drop the pH a little and that should put you at the right pre-fermentation pH to finish you up around 4.5-4.6 pH post fermentation.
I am sorry I can't say for sure what it will actually take to get the pH down to 5.2 without knowing in detail your water profile in detail. Just try to make sure you add a bit of gypsum in the mash and the boil to keep the sulfate ratio higher than the chloride.
I hope the beer goes well.
Take care.
Carlo
I am sorry I can't say for sure what it will actually take to get the pH down to 5.2 without knowing in detail your water profile in detail. Just try to make sure you add a bit of gypsum in the mash and the boil to keep the sulfate ratio higher than the chloride.
I hope the beer goes well.
Take care.
Carlo
losman26 on bumpskier1's wall
- 15 May 2014 - 2:42 pm
Myrcene in Time recipe questions.
I have made this twice, and both times it was excellent, although not the same as yours. Where can you buy Amarillo extract? Also, I'm unsure as as tohow much acid malt I should add or how much lactic acid. What Ph are shooting for? My water's Ph is 7.8.
I have made this twice, and both times it was excellent, although not the same as yours. Where can you buy Amarillo extract? Also, I'm unsure as as tohow much acid malt I should add or how much lactic acid. What Ph are shooting for? My water's Ph is 7.8.
I'm planning on brewing a 10 gal batch of this next week, so any help would be greatly appreciated.
Thanks.
bodin1 on Bartamus-Maximus's wall
- 13 May 2014 - 11:35 pm
hi bart hows everything goin? getting back to making some beer.
Jeep22 on bigbrewtheory's wall
- 6 May 2014 - 8:25 pm
Looking at your flanders red. Do you pitch both yeasts at the same time?
KevinPigors on biergarden's wall
- 3 May 2014 - 4:25 pm
The Honey Ale is still in the secondary. Thanks for the interest, I'll let you know what it turns out!!
biergarden
- 3 May 2014 - 6:46 pm
Yea, please let me know. I'm back and forth on the amount of honey to add. From what I've read by Ray Daniels the honey should be kept at 176f at the same OG as the TG and added to the fermenter at high kraeusen. His reasoning is to preserve the honey flavors by not boiling it in the wort.
hrlyrydr03 on uproarcraftbrewing's wall
- 30 April 2014 - 9:23 pm
What's up Jordan? What's new with the brew? I miss being there with you both.
theQ on ivanoharris's wall
- 23 April 2014 - 8:39 pm
Re: Belgian Strong Golden - Sour what makes that a sour beer ? is the recipe complete ?