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Feb
6
comment What grains have been fermented?
This in no way answers the question, though. Asking which grains haven't been fermented is like asking people in a room to raise their hand if they're not there.
Feb
5
awarded  all-grain
Feb
4
comment Water mineral additions, losses to mash, and evaporation in the kettle. I.e., does water lost to the mash result in a proportionate loss of ions?
Matthew, the rel issue comes becasue of interactions between the high Ca level and other minerals, like chloride. I think you'd be better off taking the advice of Martin Brungard which I quoted. he was the technical editor of the water book and is also a pro water engineer who works for breweries. He knows quite a bit more about it than John does.
Feb
3
comment Should the Munich Water Profile be used for Bavarian Hefeweizens?
AFAIK, he's working on a new version. There's still a lot of valuable info in the book, you just have to be able to discriminate.
Feb
3
comment Should the Munich Water Profile be used for Bavarian Hefeweizens?
Keep in mind that DGB is a very old book at this point. Much has changed in terms of the ingredients we use and the knowledge we've gathered.
Jan
28
comment Rubber bung keeps getting out
I guess it's the 40 years I spent in the rock'n'roll biz. Duct tape is the answer to everything!
Jan
26
answered Rubber bung keeps getting out
Jan
24
comment Water mineral additions, losses to mash, and evaporation in the kettle. I.e., does water lost to the mash result in a proportionate loss of ions?
200ppm for Ca is insane. 50 is plenty for ales and even less for lagers. Martin Brungard, the technical editor of that book, has spoken about how the only real purpose of Ca is to aid flocculation. In ales, it doesn't take much. And since lagers are, well, lagered, that gets you the clearing and you can get by with even less Ca.
Jan
22
comment What might be causing a chlorine taste?
Even if the water had picked something up it gets boiled for at least an hour so that wouldn't be a problem.
Jan
20
comment Smack Pack and Pitching Time
Yeah, straight from Greg Doss at Wyeast.
Jan
17
answered Fermentation - Lost cause?
Jan
16
answered Aroma hops: to bag or not?
Jan
15
comment Force carbonation through beverage out line
I dunno. I have pretty good results using the "rock'n'roll" method.
Jan
15
comment Force carbonation through beverage out line
I've tested the method many times and agree that it makes no difference.
Jan
6
comment How does the fermentation schedule look when adding flavor elements?
We'll see soon. Next week, I'm going to begin an evaluation of the effects of various sugars in a standard wort.
Jan
5
comment How does the fermentation schedule look when adding flavor elements?
I haven't found that priming with honey produces any noticeable effects at all. I did a blind tasting comparing various priming agents, including honey, table sugar and force carbing. In a blind tasting, no one could tell one from another nor had a preference for any of them.
Jan
4
answered Should the Munich Water Profile be used for Bavarian Hefeweizens?
Dec
29
answered How does the fermentation schedule look when adding flavor elements?
Dec
29
comment How does the fermentation schedule look when adding flavor elements?
It' also covered extensively in my book "Experimental Homebrewing".
Dec
23
answered Did One Step kill my batch?