nanoking, Thanks for writing in. I figure out adj...

2009-12-01T19:33:49.907-06:00

nanoking,

Thanks for writing in. I figure out adjustments in a spreadsheet with Chicago water next to other city waters, or profiles I like for certain styles. It takes a long time to understand results from fiddling around with water chemistry. Distilled is used to cut out bicarbonates to a certain starting point, and various brewing "salts" are added for hardness and hop accentuation. Additions in each "batch" of brewing water sortof spread out the ppm's fairly evenly. Once all flaws in all the other areas of the brewing process are eliminated, water chemistry starts to take the beer to new levels of quality. It's exiting, but it takes a long time, and many batches, to see results. Good luck with your progress, and experimentation. If you find out what you need to do with your local water, and apply water conditioning, let me know if you notice a difference.

Thanks for posting the recipe. I look forward to ...

2009-11-14T09:46:27.162-06:00

Thanks for posting the recipe. I look forward to hearing how the dry hopping goes. I just brewed a similar brew but with Belgian pale as the base malt. I enjoyed the interplay between the Chinook and the special B malt I added.

Question - how did you decide on your water chemistry? Thanks for the detailed breakdown on how you adjusted for strike, sparge, boil. Don't often get that in a recipe.

I like to think I'm moving from the beginner to the intermediate phase of homebrewing. I'm taking a closer look at things like hop selection, water adjustment, priming level and consistency, temp control, etc.

Cheers,
Sam

Comments on Ted's Homebrew Journal: Isaac The Great: APA

nanoking, Thanks for writing in. I figure out adj...

Thanks for posting the recipe. I look forward to ...