Brewcommune

Did you cool your sample before checking pH?

Edit: nevermind, I see in your first post you said "at mash temp". When you see the recommended pH ranges that is at room temperature. As the temp rises, pH drops, so you're probably in the ballpark pH-wise.

I ran across this post this morning and thought of this post. Maybe ditch the Columbus, bitter with Chinook and go 2:1 Cascade:Centennial at flameout.

http://www.beersmith.com/forum/index.php?topic=9713.0

California vs Mexico, huh? I'd probably go with the classic C hops. Chinook, Centennial, Cascade, and Columbus. What is your target OG? Assuming 1.065 for a standard IPA I'd bitter with Columbus, 60 minutes for 35-ish IBU. Then add a blend of all four at flameout. Somewhere between 1lb and 1.25lb / ...

CurtisG wrote:I have no idea how that will turn out but I will definitely try it out when it's done!

+1!

The recipe looks fine for a saison. I like a little wheat/rye in mine but all pils is fine. A nice late charge of saaz is very much to style. What was your FG? DId judges in the other comp also talk about sweetness? Any residual sweetness is a major flaw in saison. I'm not familiar with that strain,...

I do the same thing as BrewMasterBrad, but not often enough.

I didn't try your beer, but from the description I'd probably agree with 16E. Or 16C, enter both! I've had a saison that used a lot of Nelson and to me it didn't fit the style at all. It was really green grape-y and that overwhelmed any of the characteristic phenolic. But, I was tasting it in the Mi...

That's awesome Scott! Thanks for sharing.

I got there around 7, right when Maltose Parrot was leaving. It was packed and I decided to try it another time. There's not a lot of seating, which is understandable with a brewery, kitchen, and cold room all packed into that small space.

I may be able to do that, it depends on how my brewday goes.

I would suggest soaking it upside down like DrDually suggests. There are a few ways to do it. A good soak in strong (1.5-2oz/G) PBW solution with hot water should do it. I'd leave it overnight. I would think it would only take a gallon or two.

Seems like a pretty small space to be a brewery and restaurant. I'll be checking it out when it opens.

Congrats Brad, very cool!

I haven't entered any competitions, but I agree on the RO water. I've noticed a significant improvement as well. It's up there with fermentation temperature control in terms of biggest improvements in my beer.

I also add my whirlfloc at the 5 minute mark. If you're doing a whirlpool it's not going to be at boiling temps for more than 15 minutes in that scenario. I don't know at what temp it's "safe" for whirlfloc. Hops can cause haze as well if you're adding enough.

Looks good to me, Chris. I like the bigger hop additions. I'd probably have stuck with the Gypsum for this style because I like my APA/IPA crisp and bitter but that's a matter of preference.

Sam, I still add mine during the boil like normal. I haven't noticed any harm.