What are you brewing?

[nzbrewer]

Since this is the most popular thread on the RealBeer.co.nz forum I thought I would start it here just to see what happens

[denimglen]

Fuck you've got like kilos of the shit don't you? Haha.

My small stash of cent wouldn't touch on yours anyway, I'd be lucky to have 50g of the stuff left.

What I have left is going into 'Pliny Lite' :-D

[denimglen]

I decided to go 10g Columbus and 2g Sauvin for my, 6000mL UStout

[Bambule]

Hey Stu, I'm fine with yo' twinkling. Plenty of hops so no problem to add more. I can see the wisdom in pushing this up to 50-60IBUs to match the OG.

[Martin Bridges]

Brewed a Mild tonight. Now very tired.

3.1kg Maris Otter
200g Crystal 60L
150g Crystal 120L
100g Chocolate
50g Black Patent
Aiming for 1.036. Efficiency was a bit higher than expected so I'll have to liquor it back a bit when I put it into the fermenter tomorrow (no-chilling this one).

26g of East Kent Goldings at 60 mins

Wyeast 1275 Thames Valley Ale harvested from my Best Bitter which was kegged on Tuesday.

Water was adjusted as follows:
6.6g CaSO4
11.4g CaCl
2.8g MgSO4
3.2g NaCl
0.2g CaCO3.

Need to sleep now.

[Mike Neilson]

What did you adjust the water profile too?

[Martin Bridges]

I used the Jim's Beer Kit water calculator with the Mild profile.

[jt]

How was the W1275 in the Best ?

[Martin Bridges]

Fermented pretty slowly - took over a week to get down from 1.042 to 1.010. Not a good floccer - beer is still very cloudy 3 days after fining and kegging. Can't really comment on the flavour yet - the beer's still tasting very yeasty from the haziness.

[MrC]

That looks like a lot of brewing salts and the volumes look very specific. What's the theory behind it?
I wouldn't be able to measure 0.2g even if I wanted to.

[Reviled]

Did you acquire some cocaine scales recently Martin ;oP haha

[Martin Bridges]

I don't have the URL to hand, but it's an application on the Jim's Beer Kit website. I pop in the values from my water report (actually averaged the values for Ardmore and Waikato as our supply comes from both) then select the Mild profile and it suggests the grams of salts to add for the volume of water. I adjust my mash and sparge water pre-mash, although many people would recommend adding the salts actually to the mash.

I bought myself a new set of scales which will measure to 0.1g. Either find yourself a friendly P-dealer or buy em off TradeMe for about 20 bucks!

I've been listening to the Brewing Network Brew Strong podcasts about water adjustment, and there's some interesting stuff in there.

[Reviled]

Youll have to share the water report values Martin, and this website - I may have to look into this mineral salt thingymabob...