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For a almost 3 years I have always used distilled water and built my own mash water profile using Bru'n Water. However, I have recently moved and have gotten my water report and my new location's water is considerably better than my previous location. The only issue I have is that my water...

Hi All, Apologies if this is the wrong forum for this question, mods feel free to move it. I was wondering if anyone had any data or experience adding lump charcoal to a batch of beer? Health concerns, flavoring amounts, etc? The process would be to soak the charcoal in whiskey for...

All, I apologize if this is in the wrong place, but this is where I thought it might fit. It seems that I have gotten poor mash efficiency from my Braumeister 50L unit. I have never had this issue before and I am looking for possible causes. Here are the stats: I am using the half...

Just wondering how long a yeast cake will last and what possible issues would I have repitching on a whole cake? I have a conical so harvesting a whole cake from primary is fairly easy. I've tried yeast washing per BTV but I find I lose a lot in the process and I'm really lazy. Thank in advance!

Quick question, I made a cream ale and it's hazy. I added Flaked corn to my mash. Never having used flaked corn before, and never having issues with beers that didn't fully clear (ie crystal clear). I'm thinking the corn is the culprit. So does corn release any pectin that may have set...

How important is it to keep secondary fermentation temps the same as primary? For example would there be an issue if I fermented a saison at 80F in primary, but dropped it to 68F in secondary? Thanks in advance!

The title pretty much says it all. Just wondering if I put about 6 gallons of wort into a 14 gallon conical if I should worry about O2 issues with the fermentation and finished beer. My thoughts are that the surface area is about the same as a 6.5 gallon glass carboy as the diameter of the...

I know this is probably obvious, but I'd rather not find out the hard way. For the brewers with their electric heating elements mounted inside your kettles....is there any concern with using a metal spoon to stir? I am guessing no, but having been zapped 17 times on other projects where I let...

Just wondering a few things about infused vodka and fermentation. Here is the scenario. I have about 22 ounces of raspberry infused vodka I want to add to a rather large wheat beer. The wheat beer is 8.25. ABV, I wish to have a finished 1 gallon. By my calculation if I add the 22 ounces of...

Just wanted to do a sanity check on my thought process before committing. Also if this thread is better suited elsewhere feel free to move it. I am planning on making a summer shandy in a few days. To be authentic I plan on mixing 50-50 with beer and lemonade. I've got the lemonade add...

Just wondering if anyone had any literature on how hot is it, on average, inside a fermentation chamber with a given amount of wort inside? For example, how hot is a 5 gallon batch inside the chamber? Is there some progression that is linear or exponential that could be applied to a 30...

I used the NB Am All-grain kit but also purchased this cherry puree http://www.northernbrewer.com/shop/oregon-cherry-puree.html for secondary. The side of the can states that this puree has a gravity of 1.092-1.115 but it doesn't give a dilution ratio. Does anyone know how this will affect my...

I've been toying with the idea of doing manual recirculation of my mash water for step infusing. I've got a mash/later tun with a manifold so getting the water out won't be much of an issue. Does anyone have any advice or links I could read on the following idea: Start off with a grain/water...

Just wondering what the effects might be on mash pH during the step infusion mash schedule? More notably going straight from acid rest to sac rest. I am familiar with water chem and the Bru'n water sheet. However I can't seem to find any info on what if any an additional infusion would have...

Just wondering if there would be an issue infusion mashing with smaller amounts of water at temps higher than boiling. I've got some space issues with my Tun. TIA

Just wondering how I might go about using brewing salts and acids for flavor/pH adjustments when performing a multiple infusion mash schedule. Generally what I'm afraid of is setting my mash at an acid rest, getting my salts added and my pH correct only to add in new boiled water with a higher...