BeerTools Discussion Forum

I'm now drinking another pint of the Brown Ale and I now notice that it is much more of the bitter side rather than malty. I think my initial reaction was due to the increase in overall flavor. The malt flavors are definitely more pronounced but it is on the bitter side with a distinct crispness tha...

At that time I was kind of using the water profile for London water. I didn't get on the money, but it was close enough at the time. I didn't really understand what I was doing, so now I'm rethinking it. But it did seem to work out ok for what it was. The Cl:SO4 ratio was completely off for a malty ...

Well, I just tasted my first beer that I used brewing salts with. This was an English Brown Ale. My first impression that it did have an effect, even though the addition were not correct (from what I understand now). At the time I was more focused on getting the Ca concentrations up and not paying a...

Yeah, they're running late this year. Usually by now they're here in droves. Maybe this year they won't be as bad. Supposedly Neem oil kills them on contact and also dters them from munching on your plants. I've started appling a weekly spray of this. We'll see how it goes. Japanese Beetles probably...

Man the guns.....prepare for attack!!!!
!@#$ Japanese Beetles are here!!!!!
Found 5 beetles on my hops today for the first time this year. I've been waiting and watching for them, and now they've arrived. I hate them !@#$.

Let the killing spree begin!

Yeah, I hear ya on the trees. My entire backyard is like that....and it keeps getting shadier every year. I had to plant my hop garden in the front yard. It gets full sun all day. I've been keeping up with the fertilizing and trying to pay attention to the leaves. They'll let you know if they're lac...

Hey for those who planted rhizomes this year, how are they doing? Well, so far I've got 4 really good plants. Doing the best is a Golding and a Willamette. They're about 6' tall and getting bushy. Horizon coming in 3rd and Tettnang coming in last. It's been the least hardy of them all. Grubs killed ...

The Cl that you listed could be Chlorine or Chloramine, since it is is the 1-3 ppm range that you would expect, but looking at how low all the other ions are, that's almost certainly where your Cl is, too. I don't think you can really get high Cl- without high Na+ or Mg++ or Ca++. Not on the Earth,...

Legman, on one of the other boards, I saw a comment that the SO4:Cl ratio was of primary importance over the concentration of either and not to get it much more than 2.5 or less than 0.5. He made the point that in order to get your Ca up to 50-100 ppm, you'll probably need to get your Cl or SO4 to ...

Hey Slo, I just realized that NaCl was salt. Duh!
I'm so brain dead sometimes. Well that just solves my issues I had before. It didn't dawn on me till just now.

Slap that guy on the end drinking the Coors Light. That's a homebrew club for God's sake!

Slo Is it Slo-Throb or Sloth-rob? :lol: The question resurfaces again. :lol: Hey Kev, don't get discouraged with all this brewing mumbo-jumbo. You don't have to get crazy technical to make a good beer. This is just fine tuning and customizing your brews and learning control of the outcome. You're r...

Hey that's ok, Slo. You don't have to go to all that trouble man. I think my biggest issue is that I just don't quite understand what the numbers really mean and what they really contribute to the beer. So right now, it just looks like a bunch of numbers with no real meanings. I understand what each...

MAN THIS WATER CHEMISTRY IS DRIVING NUTS!!! GRRRRRRRRRR!!!!!!! :x Well I played around with it a little more and I think I got it as close as I can get it. I couldn't get the Cl up as much as I wanted it....only about 41 ppm. But at the same time, I'm not sure what that really translates to. Is it m...

Too much would be >300 ppm CO3, >300 ppm Cl, >400 ppm SO4, >200 ppm Na. I'm talking about mash additions. Palmer suggests adding the same concentration of salts to the boil as the mash, but I try to make additions high enough in the mash that the concentrations are where I want them, then just boos...