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Just curious is anyone has ever had this happen. I pitched a 2000ml starter of 1056 into a scottish ale at 1.043. I don't have any concerns with the fermentation as the bubbles are going like mad and you can see the churning in the fermenters. The temp is holding right at 62/63. I have never...

Has anyone received their score sheets yet?

I have a question on Kai's spreadsheet. I'm going to treat my water with pickling lime due to the high alkalinity, but I have a question in regards to the overall salt additions. There are two sections of salt additions; one being the "necessary salt additions" and the other being "necessary...

So I'm pondering doing something...mainly just to see if it works. In my boil kettle, I have a bazooka tube and then I also run a kettle filter from Utah biodiesel. Normal process is to whirlpool after boil and run through my plate chiller into my fermenter. I was thinking instead of leaving...

I seem to be having an issue with thinner feeling beer lately. Let me share my equipment/process to see if anyone can shed some light on this. I currently have a two tier stand. The top tier I utilize for my sparging. I do a quasi fly sparge from a kettle into my mash tun (no sparge...

I've done some searching and I can quite find the answer I'm looking for. My question is in regards to a lactic acid addition. I've read that the recommendation is not to exceed 2ml....however, what I can't find is this based on mash and sparge volume or batch size. I'm going to make a brew...

Has anyone ordered from them lately? I'm trying to get an order in, but when I get tot he payment section, it doesn't let me choose a shipping method. I've tried from a computer and a tablet....tablet goes bonkers reloading the google wallet log in page.

I'm going to brew saturday morning and I have a question on either stepping or not stepping a starter. I searched on here, but couldn't quite find what I was looking for. I have a 2L and 5L beakers, and have stepped starters several times, but didn't get my yeast until today. I'm going to be...

I have a question in relation to adding minerals to my sparge water. I'm going to be utilizing a blend of 50/50 of my tap and distilled. I'm utilizing the bru water spreadsheet. I'm going to have to add some lactic acid to the sparge to drop the pH to about 5.4. My question is around the...

So I bottled up about 5 gallons of a wheat that I used wy1010 on. I fermented it for a week and then moved to secondary for another week (krausen dropped after 5 days in the primary...fermented at 64). Somewhere in there, my two year old had gotten a hold of my hydrometer and hid it. I...

I sent in a water sample a while ago to Midwest Labs here in Omaha. I've recently been going over it and reading about everything that I can on water reports and the relation of the minerals to mash, etc. I've gone through Palmer's stuff on it and downloaded his spreadsheet, bru'nwater's...

Just kegged my first brew today....haven't built the keezer yet as we are moving in about a month. Have all the pieces, but will wait till the move. Kegged a Honey Nut Brown...should be a good one at 6.3%! Have an English Ale that will be ready in a week!