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Hey guys, I use Bru'n Water calculator, it has never steered me wrong! I am going to be brewing a Chocolate Hazelnut Porter for a competition at the end of February and wanted to see if I can get some opinions on my water profile. My ingredients for a 5.5 gallon batch are: 10 lbs British...

Hey guys, I've been brewing with distilled water lately mostly because I like to control the minerals in the beer but I have recently been reading that distilled is not the way to go when brewing all grain. I use EZ water calculator to get my minerals to the appropriate levels and add gypsum...

Hey guys, Looking to trade for Pliny, Surly, Heady Topper, or similar beers I cannot get on the east coast. I have a Pliny clone in the fermenter and want to brew a Surly Smoke next. I have also brewed Furious and Bender so I would like to try those beers too. I am on the east coast and...

Brewing a German Pils in a few days and building up a yeast starter with WLP 830. I put one fresh vial in a 2L starter on a stir plate. It is in the fridge now to get decanted and put into another starter. I don't know what size starter to use next. Mrmalty says I need 378 billion cells. From my...

Hey guys, I had a vial of WLP 830 German Lager Yeast that was a month out of date and a new vial of the same yeast. Was going to make a big starter and as I am about to pitch into my flask I decided to compare the smell of the two vials. The old out of date yeast smelled rotten compared to the...

Hey guys, I have a Beer Meister dual tap kegerator and I cannot figure this thing out for the life of me. I've been reading the forums on here, I've emailed the company but nothing seems to be working. The problem that I have is that my first few oz of beer are all foam and then it pours...

Hey guys, I brewed a German Pils with two packs of wyeast 2124 bohemian lager yeast and a large starter. The OG was 1.048 and I pitched at 44 degrees. This is my first lager and I need some advice. The wyeast site says this use may need a thorough diacetyl rest. I pitched at 44 degrees then let...

Hey, I'm brewing a german pils, all 95% pilsner malt, 5% carafoam. I'm in the middle of recirculation and the wort is running very cloudy! I've been doing it for about 20 mins and its still very cloudy. Is this possible for all pilsner malt? mashed at 148-147 for 75 mins. There was no grain...

Hey guys, I plan to brew a German Pils and I ordered 2 packs of Wyeast Bohemian Lager Yeast 2124 with my grains that I got in the mail and when it got to my house yesterday I saw that the yeast is a little old. Manufacture date is Nov 12th 2012. Putting that into mrmalty.com I found that both...

Hey guys, I want to brew a German Pilsner and I heard the Wyeast Bohemian Lager Yeast 2124 does well at higher temps. I plan on fermenting in my closet which is consistently 58-60 plus I plan on putting the carboy in a shallow tub with 3 inches of water covered with a t-shirt and have a small...

Hey guys, I want to brew a German Pilsner and I heard the Wyeast Bohemian Lager Yeast 2124 does well at higher temps. I plan on fermenting in my closet which is consistently 58-60 plus I plan on putting the carboy in a shallow tub with 3 inches of water covered with a t-shirt and have a small...

I brewed a SN Celebration Ale Clone 13 days ago with WLP 001. My recipe was: 13.5# 2-row 1.5# Crystal 60 I boosted up the recipe up a bit because I wanted to brew a 5.5 gallon batch to end with 5 gallons of beer. The original recipe in BYO calls for 12.5# of 2-row and 15oz of crystal 60...

I brewed a SN Celebration Ale Clone 13 days ago with WLP 001. My recipe was: 13.5# 2-row 1.5# Crystal 60 I boosted up the recipe up a bit because I wanted to brew a 5.5 gallon batch to end with 5 gallons of beer. The original recipe in BYO calls for 12.5# of 2-row and 15oz of crystal 60...

hey guys, I'm brewing an oatmeal stout tomorrow from Brewing Classic Styles. The recipe is for 5.6 gallons. Estimated OG 1.056. 9.5# Crisp Pale Ale Malt 1# Flaked Oats 12oz Chocolate Malt 12oz Victory Malt 8oz Black Barley 8oz Crystal 80 I would like some opinions on my water...

Until yesterday when a friend told me about cloudy Star San being ineffective, I did not realize that Star San solution is supposed to be clear. It has always been cloudy for me, but I have never encountered a problem with infection before. When looking into the matter I decided to buy some pH...

Hey guys, I'm brewing a SN Celebration Ale clone in a few days and am using the recipe from December 2012 issue of BYO. The recipe they give is: 12.5# 2-row 15oz Crystal 60 That's it for the grains. Doing my research and listening to the BN where they tried to clone the beer, they...

Hey guys, going to be brewing an Irish Red Ale tomorrow and need some advice on what water profile I should go with. I have to add 1.5ml of lactic acid to my mash water to bring the pH down to the appropriate levels, but doing that brings my RA down to -80. Does anyone see a problem with this...

Hey guys, I'm going to be brewing a clone of Stone's Bitter Chocolate Oatmeal Stout. I got the recipe from BYO's Classic Clone recipes. I use EZ water calculator to make my water adjustments and get the correct mash pH. The problem I am having is when I adjust my water with salts and lactic...

Hey guys, I'm sure you know a lot more then I do about brewing water, so I wanted to get you opinion on my water for an IPA I'm going to be brewing. 5 gallon batch, mashing at 149. I'm concerned about my RA being -121. I've read that RA and SRM aren't as related as everyone once thought, but...