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Getting ready to go on my 72% rye roggenbier.
Total rice hulls: nada. Brew Bag, away!
Posted 34 days ago.
ETBC (Estimated Time of Brew day Completion): 4AM CDT
Posted 34 days ago.
Im having a you kind of brew day. Missed my mash temp by 7 degrees (its fucking cold out, i should have known to overheat my strike water)
Then i checked my hops and im way short on centennial, so i guess i have to use cascade :(
Then i checked my hops and im way short on centennial, so i guess i have to use cascade :(
Posted 34 days ago.
I'm having a me type brew day, too. Went to the LHBS twice this week - once for grains and calcium chloride. Once for lactic acid.
Started my salt additions, and where the eff is my bag of gypsum? No idea.
Had to adjust as best I could. And then had to dump the salts and start over when I dumped in way more epsom salt than intended.
Posted 34 days ago.
With my lauter speed 2 AM is a conservative estimate.
Forgot to use my brew bag...
Posted 34 days ago.
That made it sound worse than it really is. Bazooka screen is in there, but I have my grain milled pretty fine.
Posted 34 days ago.
You can use blackboard chalk in lieu of gypsum. It's just gypsum with a non-toxic binder. Which is why they can label it gypsum.
When I started out with water chemistry, my first beer was a dark one, and I thought I was all set with lactic acid and gypsum. Turns out I needed a base. I was all set to grind up blackboard "chalk" before common sense made me check the webz. Chalk's not made out of chalk and hasn't been for over a hundred years.
Posted 34 days ago.
I mean label it "non-toxic".
Posted 34 days ago.
That's awesome info, Chino - thanks!
However, I'm past that point now. It's okay, my sulfate is a tad lower than I would have otherwise done, as is my calicum - but both are still well within "green" specs (45.6 and 80.4 PPM, respectively).
Posted 34 days ago.
Dortmund or Munich type profile?
Those look like reasonable numbers to me. I usually shoot for 75+ CA, but exactly how far over 75 isn't important.
Posted 34 days ago.
Honestly, I'm just using the "amber malty" profile in Bru'n Water. I've done the Munich before, it didn't knock my socks off.
Major Olan cluster. Decoction went fine (minor boilover, but meh). pH is great, temps are great... just went to add chemicals to my sparge water.
And realized that I forgot the effing campden in my mash water. Got so worried over the stupid gympsum and a measuring screwup (tossed the salts and started over) that I somehow FORGOT campden.
Fuck me.
I think I need to take my wife's advice and make a stupid checklist.
Posted 34 days ago.
Why not add it now? Don't think there's any worry adding it up until the end of the boil.
Posted 34 days ago.
I did. In fact, I added a little extra.
I have, of course, boiled a good chunk of those grains already.
Might as well keep going and see what I've got, right? Worst case, I guess that I have rye, bananas, and band aids.
Posted 34 days ago.
You just want to be sure there isn't any chlorine left before you add the yeast. I'm preeeety sure there isn't a reaction with the malt you need to worry about.
Posted 34 days ago.
For some reason, I was certain that it was a malt thing. Man, I hope you are right. It would be nice to feel good about this brew day again...
Posted 34 days ago.
