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I was thinking of Mr Connery for a recipe but I now remember Rosscos beer... a very nice orange choc porter yummers :icon_cheers:

Any chance of an update Tony? I tried it for the first time tonight and it is a wonderful beer :wub: Our thought were it would go great with ribs.

You might want to remove the Galena for a SMASH beer.

Hows everyone find it? any mods? So far Ive used it for designing water for 2 brews and found it a piece of cake.

Something really exciting today :P American Wheat VIII American Wheat or Rye Beer Type: All Grain Date: 27/06/2009 Batch Size: 40.00 L Brewer: Jye Smith Boil Size: 48.40 L Asst Brewer: Boil Time: 60 min Equipment: SK Brew Hous Taste Rating(out of 50): 35.0 Brewhouse Efficiency...

OMG where the fck did they find that old guy... water from the sea :blink: What ever good was done at the beginning of the segment was ruined by the end :(

As you said in the OP your mash RA and pH looks good with out any additions, but you should add enough to get your Ca levels in the 50-100 range. Then add flavour salt additions to the boil. So pretty much what you said above B)

You should be able to get a water analysis from your council/water provider... we are having a PITA time getting a recent one from BCC, SEQ or who ever handles it now <_< Linky for slide bar App http://nomograph.babbrewers.com/

Looks good :)

Hmmm something is going on? Here what I get.

For 24 L of RO water I get; Ca - 282 ppm HCO3 - 239 ppm SO4 - 322 ppm Cl - 50 ppm Mg - 8 ppm Na - 33 ppm If the salts were added to the mash then it would be ok since these levels would drop a lot. If added directly to the boil I would be worried about the Ca levels being so high.

Weeeeell it depends :P you said you are not adding them pH reasons so you must be adding them just for flavour contributions and/or to get your Ca levels up. If this is the reason then you can add them directly to the boil. Im also guessing this is for a 40L batch? otherwise your additions are...

Just remember there are things that cant be unseen :P

WTF... you run out of ale malt? :D I take it you based it on the IIPA in Brewing Classic Styles?

Possible lactobacillus infection? If you are aerating near your grain then some of the dust may be getting in and the lacto starts to ferment before the yeast kicks in. The lacto then stops when the alc gets to high for them.

My experience is that the whirlpool is purely there to agitate the wort around the IM chiller so that it chills more efficiently. But if your pump is fast enough you might be able to get a trub pile, just remember that the pile will not form while the wort is still rotating. You will have to...

A tip I picked up from TBN is infections will develop twice as fast with every 10C rise in temp. So dropping the temp to 0C will slow them by a factor of 4... a bit like Screwy :P

+1 on the acetobacter. I get the same thing on beer I leave uncovered in the garage for a couple of days. It can become quite a creamy mat over the entire surface and will stink out the room its in.

Sounds like you introduced an infection with the gelatine. Might want to add a pic to one of the infection threads. 17C is also to warm, gelatine works best with the beer at around 0C.

YUM... Ill look forward to try this one :icon_cheers: