I'd like to start using RO water for brewing and came across this simple method. I have looked at different spreadsheets and programs ,and read a bunch of different tutorials, but I'm having a hard time wrapping my head around it.
If I follow these directions would it improve my beer...
I picked up a bottle of cappucino extract at a meeting a couple months ago, and I'm thinking of giving a try in a stout.
It is one of the small 2 oz. bottles.
Has anyone else tried using these yet?
How did it work out? How much did you add?
Is it done fermenting when you put it in the keg?
If so would it make sense to not release the pressure to let the beer start carbonating?
Just a thought.
Or you could remove just the pressure release valve or gas post and use a stopper and airlock?
For British beers I usually use Target or Challenger or a combination of them for bittering, they have higher AA then goldings , fuggles etc. I while ago I did a beer with all Pilgrim hops that came oput really well.
Wyeast says with shaking you can get max 8ppm's, and you only need to shake for 45 seconds to get there.
I usually go longer then that but not 15 minutes.
I have a refracometer and like others I use a hydrometer post fermentation.
I had one of these http://www.williamsbrewing.com/BREWERS-EDGE-BOTTLING-HYDROMETER-P529.aspx till it broke
It reads 1.000 to 1.040 so it was alot easier on the eyes to get a accurate reading.