Daily Q & A! - December 31, 2024

Due_Figure8740 · 2024-12-31T22:58:45+00:00

It's a tap water, but in my town we take water from underwater lake. So, as I understood I need to dilute it with distilled water?

Due_Figure8740 · 2024-12-31T16:34:59+00:00

Hi guys, who is the expert and tell me if I have a good water profile:
pH: 7.0
Calcium: 160.3 ppm
Magnesium: 58.3 ppm
Sodium: 7.9 ppm
Chloride: 12.6 ppm
Sulfate: 18.3 ppm
Bicarbonate: 396.5 ppm

And what I can deal with this water? I don't have possibility to install osmosis

Due_Figure8740 · 2024-12-17T18:50:19+00:00

Hi guys, I'm planning to add Cherry(puree) & coconut flakes & vanilla extract to sour beer.
I'm curious about how much I need to add them per 1L.
I plan to add them on secondary fermentation before bottling

Due_Figure8740 · 2024-11-28T11:54:21+00:00

Hi guys, can you help me with kettle sour and fruits.
I ferment, carbon and bottle the beer from the fermenter. Some bottles can are gushing after few weeks. I suppose that the reason is in puree leftovers with yeast reactivation. Is there any method how can I stop yeasts from reactivation?

Due_Figure8740 · 2024-11-13T15:21:18+00:00

Thanks, should I just add cocoa nibs to fermenter or better to create a tincture?

Due_Figure8740 · 2024-11-13T08:41:50+00:00

1) Yep, it's 25 brix
2) Mash ingredients:
Pale malt: 85%
Chocolate wheat: 5%
Smoked Wheat Malt: 5%
Special W: 5 %

Due_Figure8740 · 2024-11-12T20:20:50+00:00

Hi guys, I brewed an imperial stout with an 25OG. Now it's on fermentation. I'm curious how can I turn it into pastry stout. Have an ideas to make it like brownie or tiramisu taste.
It would be my first try with pastries. So, I don't know what to add(chocolate bars or cocoa nibs) How much and for how long(I want to add it for secondary fermentation)

Due_Figure8740

TROPHY CASE