These numbers are from the Water Filtration Plant Manager
Calcium – 40.8-42.4 mg/L
Sulfate 46 mg/L
Hardness 11-12.5 grains/gal
Alkalinity 106-120
pH 6.85-7.21
Sodium 8.5-21 mg/L
Chloride- no results
Apple IQ
It’s almost apple picking season which means it’s time to get those ciders fermenting! Here’s an apple flavor cheat sheet provided by SOB, Kurt Roberts. Use this handy guide for determining which apples to use to make your next cider. Click on the image to enlarge.
Jody Cleveland’s guide to canning wort
Canning wort is a great time saver. You make a bunch of starters at once, and they’re ready to go any time you need them. To get started canning wort, you will need some equipment:
- pressure cooker
- pint jars
- quart jars
- stir plate (not necessary, but nice to have)
- vessel (I prefer a 1 or 2 mL flask)
- if using a stir plate, a stir bar
Here’s the recipe for quart jars (half DME for pints):
- 3.2 oz DME (light pilsner)
- 1 pinch yeast nutrient
- water to fill
Fill the jars until just 3/4” below the top of the Mason jar (I generally go right to the line where the ring snugs into the jar), and use a whisk to make sure all the DME is dissolved. I went through quite a few jars breaking before it occurred to me that the DME was forming air pockets which caused the glass to crack and break when under pressure. Whisking has eliminated this problem.
Place a lid and ring onto the jar and hand-tighten until snug.
Follow the instructions of your pressure cooker to can. Make sure you maintain the recommended pressure for 15 minutes. Once everything cools, your canned wort is ready to go.
When you’re ready to make a yeast starter, just grab a jar, shake it up, pop the top and pour it into whatever vessel you normally make a starter in. Pour in the yeast, and you’re done.
Upholding Oshkosh’s Brewing Traditions 