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Getting back into the game


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#21 Felix Furbush

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Posted 10 March 2015 - 06:48 AM

where are the numbers for calcium, mg, sodium and bicarb? the chloride and the sulfate are good starting points for a lot of beers but you'd never want to make anything too delicate with numbers that high.

I'll look later on when I have a chance.... I may have to go by the water board office for a copy

#22 positiveContact

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Posted 10 March 2015 - 06:51 AM

I'll look later on when I have a chance.... I may have to go by the water board office for a copy

 

is there someone you can e-mail?  sometimes you can get the information that way and save yourself the trip.



#23 Felix Furbush

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Posted 10 March 2015 - 07:47 AM

is there someone you can e-mail? sometimes you can get the information that way and save yourself the trip.

Board is close enough I should get off my fat ass, and ride my bike over :)

#24 Felix Furbush

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Posted 10 March 2015 - 09:56 PM

Didn't make it to the water board today... However yeast starter is on the stir plate, and getting jiggy with it.... Fermenters are clean, and sanitized... I'm waiting for another qd shipment from morebeer, but we're just about there... Come on Sunday!

#25 bigdaddyale

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Posted 10 March 2015 - 10:47 PM

cool little water chemistry calculator that I pair up with bru n water

https://hbd.org/brew...es/brewater.zip


Edited by bigdaddyale, 10 March 2015 - 10:48 PM.


#26 positiveContact

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Posted 11 March 2015 - 04:22 AM

cool little water chemistry calculator that I pair up with bru n water

https://hbd.org/brew...es/brewater.zip

 

what does it add?  I haven't looked at this one I don't think...



#27 bigdaddyale

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Posted 11 March 2015 - 10:35 AM

what does it add?  I haven't looked at this one I don't think...

it will automatically dial in the correct amount of brewing salts to match the water profile you selected.This little program has been around for a long time .Ken Schwartz created the program.It's easy to use but in order to use the information from Brewater in Bru N Water you have to change the volume  settings in Brewater to one gallon.You have to deselect the "carbonic" button in the brewing salt list or the settings wont work as well.


Edited by bigdaddyale, 11 March 2015 - 10:53 AM.


#28 zymot

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Posted 11 March 2015 - 10:47 AM

Duda Diesel has a whole page dedicated to homebrewer chillers.

 

https://www.dudadies...&i=beerchillers

 

I will be buying 1 of these twoB3-23A 20 Plate $105B3-23A 30 Plate $140

 

Check out the the calculations for cooling times. For a 5 gallon batch, they show  a difference of abut 49 seconds.

 

https://www.dudadies..._exchangers.php



#29 SchwanzBrewer

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Posted 11 March 2015 - 11:57 AM

Time isn't a huge factor. Temperature is. The more plates and the more surface area the lower the temp per initial temp of the chilling water. You can always slow the chill down by throttling the flow to get more contact time and lower temps. To get lower time and lower temps you need more plates.

 

I have the 18", 60 plate guy and it's a friggin beast. I wish they made that one in the wider variety though.



#30 positiveContact

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Posted 11 March 2015 - 12:34 PM

it will automatically dial in the correct amount of brewing salts to match the water profile you selected.This little program has been around for a long time .Ken Schwartz created the program.It's easy to use but in order to use the information from Brewater in Bru N Water you have to change the volume  settings in Brewater to one gallon.You have to deselect the "carbonic" button in the brewing salt list or the settings wont work as well.

 

so how does bru'n water help you here?  it seems like these two spreadsheets have an overlap of functionality.



#31 zymot

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Posted 11 March 2015 - 01:56 PM

Time isn't a huge factor. Temperature is. The more plates and the more surface area the lower the temp per initial temp of the chilling water. You can always slow the chill down by throttling the flow to get more contact time and lower temps. To get lower time and lower temps you need more plates.

 

I have the 18", 60 plate guy and it's a friggin beast. I wish they made that one in the wider variety though.

 

 

Time is a factor and useful when comparing the two. With all other variables constant, you see what you are paying for. $45 more for 20-25% quicker chilling? And since I do 5 gallon batches, 20-25% savings from 7 minutes is not much time.

 

In my case, I am inclined to save a couple bucks and get something a little smaller. In either case, I am not going to be staring it and saying, "Come on. Hurry up. Get going and chill my wort already. Yeesh, how long is this going to take?"



#32 SchwanzBrewer

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Posted 11 March 2015 - 01:58 PM

I emailed them and asked if they do configuration requests and they will, which is nice.



#33 bigdaddyale

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Posted 11 March 2015 - 02:15 PM

so how does bru'n water help you here?  it seems like these two spreadsheets have an overlap of functionality.

BNW supplies the target water profiles.plug those numbers in Brewater and run the formulation wizard for one gallon of water.take those numbers and plug them in BNW.Use BNW to adjust acid for mash ph.


Edited by bigdaddyale, 11 March 2015 - 02:15 PM.


#34 zymot

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Posted 11 March 2015 - 03:52 PM

I emailed them and asked if they do configuration requests and they will, which is nice.

 

That 60 plate brute that they show on their web sit is not good enough for you?



#35 Felix Furbush

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Posted 11 March 2015 - 11:25 PM

Posted ImagePosted Image

#36 Felix Furbush

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Posted 20 April 2015 - 06:18 PM

Sorry... Been busy....Brew day was a success!!Posted ImagePosted ImageMy Homeboy Geordie posing with the brew rigPosted ImagePosted ImagePosted ImagePosted ImageSanitizing the plate chiller...Recirculating wort thru the chiller for the last 25 minutes of the bre, without running water thru it.. Works like a champ ;)Posted ImageThe chiller did an incredible job of cooling down the wort...Posted ImageGreat day, no one got hurt, or drank too much.. We did enjoy some stogies, Union Jack, and I finally learned how to play bCkgammon.. Luv that game....The beer was fermented in the garage... One chest freezer was left at 66f, the other was left at ambient temperature (around 76f).. After fermenting for 6 days, racked to 2ndary and crashed to 50f... 2 weeks later we bottled the one that fermented warmer.. It was more complex, and attenuated nicely.... The other we still a little sweet, we warmed it up to ambient and it began fermenting again :facepalm:...The beer is entered in the Mayfaire this coming weekend....

Edited by Creeper, 20 April 2015 - 06:18 PM.


#37 positiveContact

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Posted 21 April 2015 - 05:09 AM

you just learned how to play backgammon?  COME ON!!!



#38 Felix Furbush

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Posted 21 April 2015 - 06:24 AM

you just learned how to play backgammon? COME ON!!!

I know... Never learned


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