Cedar Rapids Brewing Society

I had always read that a "vigorous " boil was needed to rid of Dms. I bought the 14 gal kettle to boil hard but reduce the risk of boil over. Seems to have worked but I think I must have overdone. I didn't notice the post boil volume was low, quite low. Always learning. Sent from my SM-G90...

My first brew in temp controlled conical and a 14 gal. Boil kettle. 1st The boil kettle was to help prevent boil overs with 7.5gal original volume. End of boil gravity 1.110. Nice big boil, preboil gravity was 1.053. I'll try partial cover next batch. 2nd Temperature controlled conical. NICE! Just k...

Thanks Tony! I am about 2 months from a new brewery. 90000btu stockpot burner, 850cfm exhaust fan mounted outside. The sinks are the last piece.
I won't make the 19th, I start my new job teaching physics at Emmetsburg on the 16th.

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I've been checking out restaurant equipment supply sites looking for a ss double sink with drain area. Can't seem to locate what I want. Anyone got suggestions or have something they are using that they really like. I have a little over 8 feet of space for installation. Sent from my SM-G900V using T...

I heard of a way to do fruit in the microwave. I've been looking for an hour now and can't find the reference. But I have to believe that rinsed damp fruit and 30 to 60 sec in the mw would have to sterilize. Have you asked Lee yet?

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I have found J. Palmer's water calculator on line. You are right Lee, calcium is below style guidelines and magnesium and chloride are barely in range. I am going to add about 20 grams of gypsum and about 4 mL phosphoric acid to my water along with the 5.2 buffer and see if the pH comes down and the...

Thanks for all the alternatives guys but I'd really like some input on my water profile.

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I am using the same recipes and procedures that I have used before except I wanted to use my tap water and treat it if needed. Sent from my SM-G900V using Tapatalk Closest HyVee is 20 miles away , my local grocery store has gallon jugs of drinking water that I have used but I want to use my tap wat...

I am using the same recipes and procedures that I have used before except I wanted to use my tap water and treat it if needed.

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What is the pH after you "buffer" it with the 5/2 gimmick? (It has a lot of salts in it) 5.2 Have you tried using RO water? If you ran a batch with Reverse Osmosis water (it is cheap at HyVee - take in your buckets and get what you need for a 5 gallon or 10 gallon batch) and the off-flavo...

I have started using charcoal filtered tap water. I have noticed that my beers , while not "bad" have a noticeable off flavor. I suspect the water doesn't have the right ions etc. If anyone is good at reading water profiles and correcting obvious deficiencies or excesses I would really app...

Thanks for the note Karl. The peach melomel turned out at 12%, but is taking its own time settling out. Tastes a little "raw" right now. I might be back in CR for a visit in August. I'll bring a bottle with your name on it.

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If no one local takes the NGburner I'll take it. Send it to me and I'll send you the postage. John Buck 431 2nd St. NW, Hartley, Iowa 51346. .. I have a peach mead with your name on it , Karl, the next time I'm in CR.

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Thanks guys. I dumped the unprocessed currants into my wall mounted conical added the brew and put on a brand new sterilized bung and airlock. I'll let you know in September.

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Concecration is ready for the secondary. I was going to run the dried currents through the food processor but then started to consider the 3-4 months that the brew will be in the secondary and was wondering if I needed to or should. Any suggestions?