Recent content by BrannDon

Interesting. Hadn’t even considered a cold sparge. I use hose water and my hose is sitting right next to the kettle... hmmm I thought that water pH has the biggest effect on the mash. What would be the effect of the high alkalinity at this stage?

Relatively new to BIAB and have a water temp question. Once my bag is hanging and draining post mash, I want to run some fresh hot water through the grains rather than just add water to hit my pre boil volume. Assuming that most enzymatic activity is complete after the mash, what would be he...

Hahaha amen to that

So I am in the sad sad position in which my wife, brace yourself, does NOT like beer. Like at all. She drinks flavored sparking water and said she doesn’t like it because she says it tastes like beer (WTF beer did you drink back in the day?!). Can’t share my wonderful creations with her, can’t...

Please baby please!!

Yeah that would cut the caramalt down to 9.68% which would be fine. Then maybe swapping the challenger hops out for something like centennial might help to balance it out a bit (looks like it would bump the IBUs up to about 30)?

I am working a recipe for a super malty, high gravity, full bodied brown/amber ale. I am thinking something like think a high gravity Fat Tire on tap (which can totally be hit or miss on flavor consistency, but the kind that is fresh and comes from nice clean tap lines). I also don't want it to...

True. I didn't notice that at first. I did end up buying it and was surprised to see how low the tank gauge needle was until I saw the range on it!

Yeah that’s what I’m thinking too. I just getting set up for kegging so whatever I can do to keep the cost down! He says it works but I’ve got a tank with me so I’m gonna test it first.

I’ve got a guy willing to take $20 for the regulator in the picture. Worth it or should I pass? EDIT: Went ahead and bought it. It didn't leak so since I am setting up for kegging for the first time I figure it will be a nice cheap option to start out with.