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Im new to making meads, but is there a tool or software that can help with recipe building? ive seen meadmakr, but this time i want to make a melomel. thinking about 50/50 honey/fruit concentrate. Looking to dry it out to about 4 brix starting at 29 brix and just back sweeten as needed.

Im planning on making my first traditional mead. I dont have any way of cooling the fermenter so im looking for the best yeast that wouldnt give off any esters at my indoor temp of high 60s to low 70s in the day. at first i was thinking 71b, but ill save that for a melomel. so i decided to use...

Has anyone tried using beersmith 3 when building a mead recipe? The software looks pretty cool, but im not sure if im doing it correctly. I want to make a 5 gal batch of 15% or so traditional mead. so i entered in 36 lbs of Meadowfoam honey which brings me up to 56 brix with a potential abv of...

i wanna start brewing 40 gals. at a time. ive been happy with my IPAs and wanted to start brewing more and and quick. is this glycol chiller gonna work for a 40 gal. fermenter? is it better to use a 1/2" or 1/4" coil...

so i bought an RO filter system. my city water is alright for making beer, but i wanted to make it better. so i bought this kit http://www.amazon.com/Hydro-Logic-31035-100-GPD-Stealth-RO100-Reverse/dp/B002JLACGK/ref=sr_1_9?ie=UTF8&qid=1452016171&sr=8-9&keywords=ro+water+filter+system So...

so i got my milwakee meter and my water is at pH 7.17, after entering my grain bill, is says to add 7ml of lactic acid to bring my target pH of 5. damn, i nearly had to add 11ml to get it down that low. is there any dedicated pH calculator that works easier?

i just bottle conditioned a 11% RIS with table sugar aiming for 2 vol. co2 and added rehydrated redstar pasture champagne yeast. i got 1 bottle and shaked it almost everyday to see if i can speed up the bottle conditioning just to see if it would carb. so 2 weeks later and not a hint of sound...

I was brewing a pale ale in the moring BIAB style and added my salts and 4.6ml of lactic acid before doughing in. so right before mash out i checked my ph and it was at 5.3 @ 150f. Did my mash out, boiled for 90 min. then cooled it down to ferment. so i did another ph reading and it was 6.0 @...

im confused about where the target pH should be at? i read and most people want the pH target of 5.2-5.4 during mash. but read somewhere that Shaun Hill says 5.2 after the boil. cant find the link to where ive seen it, but whats the big difference. does the pH change from the time of mashing to...

Ive harvested dregs and bugs from numerous bottles of favorite saisons and sours. I wanted to make my own house culture, so ive fed the yeasts and bugs wort w/out a stirplate. wanted to keep oxygen out and away from the Lacto if there was any. How would i go about blending my own for a...

Loved what SARA has been putting out. On a bottle of saison bernice, they say to harvest the dregs and use it to make your own. Mad fermentationis blog says that it contains only Brett and no bugs. So I'm guessing it's okay to use a stirplate to step it up. How would you guys use it...

i see DIY plastic conicals being used in nano breweries as there primary. i also see small breweries using SS wine transportation tanks as fermenters as well would using a 250 gal. transportation tote work as well as the SS version for a pimary tank? would anyone advise against this...

im thinking of brewing a APA and keeping it simple with only 2 malts. Pilsner and Carapils. i want the beer to be dry, light yellow glow and will let the hops shine. OG 1.065 IBU 50 90 min. boil ferment between 65f-68f 100% RO Water 80% Pilsner 20% Carapils mash at 150f Simco hops @ 60...

where can this filler be found?

can beer ferment at a low pH of 3? i will be using 20% acid malt to quickly sour a beer w/out bugs and sour mashing. the yeast ill be using is some kind of belgian. maybe a saison or belgian pale. No brett.

i got this idea going on and i was curious about starting up a barrel and tasting room. have a local brewery contract some wort and do the fermentation in the barrel house. think Crooked Stave, Rare Barrel, and Side Project. Im more interested in the blending, barrel aging and yeast part of...

so, a brewery asked me to brew a 12 gal. batch of beer that should finish in 4 weeks. i thought a perfect summer beer would be a farmhouse with a bit of tart finish. but they said they absolutely dont want any bugs or brett in the building. lol. i asked if i can sour mash some wort at home...

i hooked up a PID controller with 2 5500w elements, 2 240v 50a contantors and a 40a SSR. so i made sure that my PID was in default settings with the sensor for a RTD. I turned it on and it was fine. kept at temp perfectly with the pump running and the valve closed less than halfway. tried...

need to know whats the correct way to hook a contactor up. if it was hooked up backwards, will it be fine? A & B = From Line 1 and 2 C = Switch or SSR? E & D = To the Elements F = Switch or SSR?

Ive started buying the basic parts for my electric controller. -auber 2325 -rtd temp probe -2 40a SSR -2 120v contacter? I plan to use 2 5500w elements in each HLT and BK. HLT controlled by PID BK controlled by PWM 2 pump outlets 3 way selector switch so that only one vessel can be controlled...