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Big Sarge

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Big Sarge last won the day on March 6

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About Big Sarge

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    Brewmaster in Training

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  1. I've been studying water and messing with all of the calculators out there over the past few days. I realize that I only have a few options moving forward: 1. Go with what I've been doing for the past 5 years or so. I make good beer, right? 2. Trust the highly generalized aquifer water profile data that I found on the Internet and attempt to make adjustments from there. I don't think I'm going to do this. I wish I could get an accurate test from my Podunk water department, but my inquiries have been fruitless. Additionally, the mineral content and hardness are so high, and adjustment with salts has a second order effect on one of the other elements to undesirable levels. I've pondered buying on of the Brew Lab kits to test my own water, but I'm still left with the liquid rock that comes out of my faucet. 3. Build my water profile with distilled water and salts. Seems like the easiest and least expensive (short term) option. I'll obvious use my local hard water to brew those styles commensurate with it, as all the other historical brewers have done throughout time around the globe. 4. Buy an RO machine. Daddy ain't that rich. The great thing about being in the army is that I will move again, probably soon. I hope to at least go somewhere that I can get a water report when I ask for it. In the end, I just want to learn more. I'd also like to apply it through practical application as well. My biggest push for trying to figure things out is my plan to brew a kolsch this weekend. Not really a beer that benefits from additional bitterness. I'm cutting my water with distilled water, which should help. I'd build a desired water profile if I could get ahold of the salts from the LHBS, but a round trip up there takes a whole day. My beer is good. I look forward to making a beer that will jut knock my socks off one day. I guess I better get back to work...
  2. I've left mine on up to 20 psi, so you should be good @Bonsai & Brew
  3. Nice! It definitely beats purging gas to drop the pressure before serving, especially if you want to push it back up after drinking.
  4. Yeah, I've been toying with that calculator. I've been trying to make adjustments to my current water, to defray the cost (a whopping 69 cents per gallon lol) and the headache SWMBO gives me in grief for loading up the shopping cart with distilled water lol.
  5. So I attempted to contact my backwoods water department, to no avail. The best they could provide were the quality test reports showing they meet EPA regulations for arsenic and other radioactive stuff. I plan on cutting my mash/sparge water with a 50% dilution of distilled water to balance out the profile a little bit. With the levels I'm at, certain salt additions will drive up some of the levels that are too high (like magnesium). My beer is good, but I want to see if it could be better. And I'm doing a kolsch next, which would benefit from a solid water profile. I could build my water completely, but I'm not ready for that just yet.
  6. Hell, I'll let you rebuild my pipeline with all that grain!
  7. I'm kinda restricted during the week, as my LHBS is an hour away. Thanks for the assist though!
  8. Putting a tee in the line is definitely a great recommendation. How likely am I to find a tee barb at Ace/Lowe's/HD? If I cranked it to 20 on day 1, then popped another 20 in there 2-3 days later, do you think I'd be closer still? Hell, I just need to get a manifold lol
  9. So since I'm yet to get a manifold and provide multiple gas outlets, I have a little question since I'm about a week out from having two full kegs in the fridge. How much should I crank the second keg to, taking it off gas while I drink the other? I'd obviously dose up the CO2 intermittently, just to keep it working on carbing. I know this isn't an exact science type of question and could prove otherwise blasphemous. I would just like the second to carb up some while off gas so I can swap back and forth at some point. If I'm chasing my tail, just let me know.
  10. ☝🏻️ This is the reason we can't lose this forum.
  11. +1 I'll send beer and water!
  12. So my 3 gal corney keg came with some CO2 cartridges (16 gram) and a dispenser to hook up to the gas connector. Since I was hesitant to use it on something with beer, I decided to try it out in flushing my beer line/cobra tap during cleaning. It works, but it kinda smelled burnt when I purged to open the lid. Does anyone have any experience in using those little bottles/cartridges?
  13. How exactly does a friend test water? You got people in high places?
  14. I wouldn't say that's worthless. I can't say I fancy the ranges though. The report I referenced had a mean for each category. Not perfect, but a starting point.
  15. Using the mobile app, I believe all I can do is put the numbers in. I haven't priced spring water options, as I'm just starting to figure this stuff out. Does my water work for making beer? Sure. I believe the mash ph turned out something like 5.4 when I was messing with the calculators. Optimal? Doubtful. I'm sure these numbers aren't very accurate. They differ from the first report I found online from years past. I'm pretty much still just researching for now.
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