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   1. Water profile for American Amber

      by Michaelvw, 14 years ago in Intermediate Brewing

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      Hi
      
      I'm looking at putting down an American Amber and would like some advice on water profile. I have rainwater and normally brew pale ales. I burtonise my water for this but wonder what I should do for AA. I use BIAB method with 37L water volume for mash and finish with 23L in fermenter. Any ideas? Cheers

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      Actually you dont need to change anything from your usual Pale Ale mineral aditions routine use the same profile as Pale Ale and because of the bigger quantity of crystal malts in AA you will get slightly lower mash pH.
      I use this spreadsheet to calculate my salt aditions
      2 Replies
      5979 Views
      nik
      14 years ago
   2. Sulfur smell during fermentation

      by Michaelvw, 14 years ago in Intermediate Brewing

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      I'm brewing a pale wheat ale using Danstar Windsor yeast and noticed that it had a sulfury nose during rehydration. After 3 days of fermentation, the beer is putting off a sulfur smell. The OG was 1.065 and is currently sitting at 1.022. It's still fermenting. Does anyone know if this will disappear or whether this is a normal part of the process? It's fermenting at 19-21 deg c. Any info or advice greatly appreciated.

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      I was quite surprised to get a 'match-stick' smell off the ferment with an ale yeast. I haven't used Danstar/Lallemand Windsor before. Usually, US05 and that is clean as. I don't keg so will be bottling but will hold off dry hopping in secondary till I know it's going to clear up rather than wasting the hops. Will rack to secondary after a week (once ferment finished) then see what happens. Not sure how it would clear up if it's just sitting sealed in a carboy. Time will tell.
      3 Replies
      6604 Views
      Michaelvw
      14 years ago
   3. Rain water & Mash pH

      by Michaelvw, 15 years ago in BIABrewer.info and BIAB for New Members

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      We are on rain tank water which has a pH of around 5.6. I'm aware that the pH of mash is important and dependent on the type of grains being mashed. Classing our rain water as distilled water, as there would be no mineral content in it (that I'm aware of), what mineral adjustments would I need to make to the mash, if any?
      
      I have brewed an extract kit (which has turned out fine) and did a partial mash to brew a smoked porter (OG 1.065 FG 1.018) which was just bottled yesterday. Now, I'm going...

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      We are quite a way from the road & no trees around too. So, should be pretty clean, except now, we have volcano ash now coming across from Chile. The water pH is 7.28. I'll probably use Beersmith to adjust the water minerals with.
      12 Replies
      14626 Views
      Michaelvw
      15 years ago
   4. Hop Bill Scaled Recipe

      by Michaelvw, 15 years ago in BIABrewer.info and BIAB for New Members

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      Hi... I haven't done a BIAB yet but am working up to it. Just getting my gear. Looking at the calculator, under the hop bill tab, I want to know why the hop bill needs to be increased? I guess the grain needs to be increased because of the grain going in the full volume of water BUT surely the hops would remain the same as the boil would be just like a 3 tier stage? Can someone explain this? Cheers

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      The calculator scales the grain bill to the desired grain bill based on the desired brewlength, which may be different to the original grain bill's brewlength
      
      This is just like scaling a recipe from 2 people to 3 people
      
      The hop bill is scaled in the same way, except it is also scaled based on the gravity throughout the boil, which again, has an effect
      
      So, the grain and hop bills are not being scaled because you are using BIAB instead of 3V, but because the quantity you are producing is more...
      1 Replies
      3528 Views
      stux
      15 years ago

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