beer ASK WHEEBZ

wheebz said:
typically not, however its harder to perceive carbonation in higher ABV beers because of the residual sugars f**king with your mouthfeel
 
no one beer should carb faster than another
 
however, it could be because there was more dissolved CO2 in solution in the others before you started force carbing
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Interesting ...
 
When filling the golden stout (8.5), the foam was just barely at the lip of the glass when I pulled out the Gun ...
 
When filling the Mild (5.5), the foam was very slightly overflowing the lip of the glass when I pulled out the Gun ...
 
When filling the Mulberara (14.5 or something), the foam was minimal " " ...
 
When filling the Bhut Stout (10.5, I think it was), the foam was non-existent " " ...
 
 
I threw one of the Golden's and a Steak in a bottle at Frenchie's into the fridge to open later to verify them in a few mins, after I get my work done ...
 
I could use a beer this morning.
 
this kind
 
il_570xN.338379132.jpg
 
my water report isnt done yet, as I am still waiting for our carbon filter to get hooked up to get a sample
 
but here is what one looks like from Ward Labs
 
Sample_ward_lab_report.gif
 
thats pretty high in the hardness scale
 
you will never need to add any calcium chloride/calcium sulfate, but mag sulfate wouldnt be bad for an increase in your IPA profiles, but your hardness could potentially be a problem, as in you are already at the medium-high range for calcium carbonate, which is like a typical munich water profile, but you have more chloride levels
 
As of right now, you are pretty well set to pull of some great porters and stouts, dunkels, a lot of your darker beers, and IPA's are gonna be fun, but your ligher stuff, pilsners, kolsch, saison, farmhouse stuff, you are over the typical style profiles
 
wheebz said:
thats pretty high in the hardness scale
 
you will never need to add any calcium chloride/calcium sulfate, but mag sulfate wouldnt be bad for an increase in your IPA profiles, but your hardness could potentially be a problem, as in you are already at the medium-high range for calcium carbonate, which is like a typical munich water profile, but you have more chloride levels
 
As of right now, you are pretty well set to pull of some great porters and stouts, dunkels, a lot of your darker beers, and IPA's are gonna be fun, but your ligher stuff, pilsners, kolsch, saison, farmhouse stuff, you are over the typical style profiles
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Ya for the June TD I will be using Distilled and building my own profile.  Stupid hardness >.<
The Bru'n Water spreadsheet has been a godsend.  I have donated more then a few bucks to him for bringing that out.
 
wheebz said:
13254315_588946864611838_4443141934605681812_n.jpg


you could actually split your water half distilled and half tap for Kolsch and be pretty damn spot on for what you need actually
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That's what I'm doing ...
 
And I grabbed an Accumash packet to be the base for some RO water for my NEIPA :dance:
 
gotta ask all you buttfaces a favor
 
https://www.facebook.com/Collusiontapworks
 
thats our facebook page, if you can rate it 5 stars, that would be awesome, just say you had my beer at other locations, and you know me and you like the beer
 
it honestly really helps with our social media platform
 
if you give me 1 star, I will find you and murder your face

grantmichaels said:
Best pils ever? http://thefullpint.com/beer-news/firestone-walker-russian-river-collaborate-stivo-keller-pils/
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Firestone by themselves make one of the best Pils i have ever had, so it wouldnt surprise me
 
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