Recent content by Tpost704

I just finished my first keezer build and could not be happier with the results. Took way longer and cost more than initially intended, but it's exactly what I wanted! Can't wait to start pouring!

I am brewing a Hefeweizen for an upcoming wedding and created a 1L yeast starter using Omega OLY-021. I'm using a 2.5L flask on a stir plate with loose sanitized foil on top. When I got home from work, I noticed there was some slight blow off and some brown specs on the interior glass of my...

I stirred during dough in but left it alone the rest of the mash. I definitely should have stirred throughout the mash.

Yesterday I brewed my 7th batch of beer and it did not go well. I attempted to brew Yooper's Oatmeal Stout via the BIAB method. I crushed the grains to .030 and mashed for about 1 hour and 15 min. at 156 in 4.5 gallons of water in an insulated 15 gallon kettle. I added 1.4g of gypsum, 1.4g of...

I am going to be brewing Yooper's Oatmeal Stout this weekend. I will be using the BIAB method with a 60 min mash at 156. Using RO water with 4.5 gallons for the mash and 3.5 gallons for a dunk sparge. I have been playing around in Brew'n Water and wondering if the following additions look...

Thanks a ton for all the replies. Could anyone chime in on the thread below outlining the salt/acid additions I am thinking about making for this brew? Thanks. https://www.homebrewtalk.com/forum/threads/do-these-water-additions-look-alright.647407/

I am preparing for my first BIAB batch and was hoping for some input. I provided the recipe below, it is Biermuncher's Centennial Blonde. I will be mashing and dunk sparking with RO water. I am using Brew'n Water with the "Yellow Full" water profile as my target. Based on Brew'n Water, if i add...

Lol! Yes I am planning on getting a mill, I have been working on upgrading my equipment and just got a fermentation chamber and dual stage temp controller. Ph meter and grain mill are the next things on my list to get.

I recently posted about brewing a 5 gallon BIAB batch of Biermuncher's centenial blonde. I was curious about mash additions, but the responses consisted of tweaks I should make to the recepie such as dropping the carapils and moving hop additions around. My question is how many people have...

I currently don't have a mill and am getting my grains pre-milled. Based on this, I figured an hour mash with a dunk sparge will help extract more of the fermentable sugars seeing as how I cannot mill the grains as fine as I want.

What do you think of the mash additions? Seem appropriate?

Also should add I am working with a 15 gallon kettle on a propane burner.

I am preparing for my first BIAB batch and was hoping for some input. I provided the recipe below. I will be mashing and dunk sparking with RO water. I am using Brew'n Water with the "Yellow Full" water profile as my target. Based on Brew'n Water, if i add 0.5 grams/gallon of calcium chloride...

What brew shop are you going to out there? When I was living there I would always go to Chicago Brew works in Plainfield. Awesome group of people with a lot of knowledge. They have an awesome selection too.

Living in Tennessee now, but lived in the Joliet/Shorewood area for most of my life. I only did extract batches while I lived there so I'm not sure I have a great answer for you. My suggestion would be to send in a water sample to Ward Labs. There is also a brewery that went in at the Joliet...