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has any one noticed a lack of attenuation lately with us 05. my last 8 batches have all ended at 1.020 regardless of the SG (1.060 to 1.090) mash temp is always 150 to 154. ferm temp 68. Please keep in mind i have been brewing since 93 and have checked all the obvious possible reason. bad hydro...

I build my own water from scratch using ro and salts. Lately i have been having an issue with a heavy build up of Calcium oxalate in my bottles. Its a ***** to remove and was wondering what was causing it and how to stop it

I added the 3 roasted malts to my mash during the last 15 min of my mash. I was trying to achieve a light roast flavor. I was very pleased with what i got. Using RO water 10.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins) 8.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) 2.00 g Calcium...

Using RO water 14.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) 7.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) 2.00 g Calcium Chloride (Mash 60.0 mins) 1.00 g Salt (Mash 60.0 mins) 8.0 oz Rice Hulls (0.0 SRM) Adjunct 5 3.1 % 8 lbs Pale Malt (2-Row) (2.0 SRM) 6 lbs Wheat, White (Cargill) (2.9...

I've been using the suggested water profile (table 19) in the "water" book and for the life of me i cant get them to line up. When I get my mash Ph right the alkalinity and RA are high and if i get the alkalinity and RA right, mash Ph is high. Does RA really matter? I brew pales pretty much all...

Im torn as to which way to go on this. do you go soft on this for the wit side or hard for the hoppy side? balanced?

my next batch is going to be a california common. would this profile i came up with be good for that ca 116.5 mg 5.7 na 23.8 cl 101.4 so4 168.3 Alkalinity as caco3 49.7 ra -36.7 mash ph 5.42

I have a batch of dipa that has stopped at 1.040. The yeast is washed pacman that i made a two step starter with. I pitched it at 60 and fermented it at 60. it took off fast and went solid for about a week then died. I have tried warming it back up to 72 with very little response. Today i...

like the title says. I searched but couldnt find an answer

I've been brewing on and off since 1993 and feel i have my s$%T together. Last week I brewed a pliny-ish double ipa and everything went as planed like it normally does. I hit all my numbers had my 2 step starter ready to go and pitched it at 62. Twelve hours later I had a solid fermentation at a...

I don't get what people like about this stuff. I couldn't wait to get my hands on some because of how great i heard it was and both times i drank 1/2 a bottle and poured the rest down the drain. Please tell me I'm not the only one who thinks this stuff is just awful.

I finally got off my butt and built a hop spider. I gave it its inaugural run today on a double IPA and other than a seam failure on the first 5 gal paint strainer it worked flawlessly. Thankfully I found it on the fwh addition before it started to boil so it wasn't a biggie. I don't know why I...

I just read a story on George Washington's whiskey and how they rebuilt the original distillery and they used hopped water to make it. I'm a fan of bourbon and really would love to try this. I understand that this is not close to bourbon because it's not aged in charred barrels. Anyone got any...

Inspired by yoopers pliny-ish recipe, I want to do a big dipa soon and i have a bunch of random open hops I would like to burn and get out of my freezer. The grain bill will be simple just some 2 row and some light crystal 10 or 20 and sugar What i need to use first 3.5 oz simcoe 12.9 aa...

I just finished bottling my 3rd batch using Ro water and salts and I'm sitting here enjoying a fresh bottle of Great Lakes Christmas Crack (Christmas Ale)and going over my notes. There's a few things I have noticed about my batchs. 1) My beers are a lot cleaner in many ways. My beers colors are...

I'm brewing a red ale on mon and I'm struggling with my salt addition, I cant seem to get my ra, ph and hco3 into the proper ranges. Im tring to raise my ra for the style but i keeps thowing of the ra and ph The recipe is below 10 lbs Pale Malt (2-Row) Canadian Malting Co (2.0 SRM) Grain 5...

I have searched most of the day a good starting profile for a hefe and frankly it would be easier to get secrets from the Russian's or the NSA. Is there anyone who can post a good starting profile. I'm sorry if I'm coming off a little rough but I'm sick and tired of reading how i need to...

I finally tried my hand at brewing an all grain beer using ro water and adding my own minerals. Its been bottled almost 2 weeks now and there is almost no bitterness and no hop flavor or aroma. carbonation is great but its very pilsner like in flavor. I'm assuming that my salt additions are way...

I just shoved my air locks rubber stopper into my carboy thats has a batch dry hopping in it. :eek::smack: whats should i do

9.95 gal RO Water Water 1 - 9.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 - 3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 - 2.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 - 1.00 g Salt (Mash 60.0 mins) Water Agent 5 - 4.0 oz Acid Malt (3.0 SRM) Grain 8...