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Bought the new Co2Po regulator from N Brewer. After a couple days of nothing but problems I called them and they sent a new one. This one is acting the same way. When you turn the dial to adjust the psi it's slow to react. Pour a beer or two and the psi drops down from 12 to 6 and it's not...

All I brew is lagers with WY2124. I ferment at 50 for about a week, raise to 60 for a d rest then cold crash before kegging. I have a club comp coming up in Nov where everyone is brewing a Cali Common. I want to use my current yeast I use for my lagers but ferment around 60 instead of 50. I'm...

Is it OK to keep out the brewing salts from the mash to boost the PH a bit and add them latter in the boil? I've been messing with Best Red X malt and RO water recipes and the predicted mash PH with 70-100% Red X is giving me a PH of 5.2-5.3. I'd like to raise that up more into the 5.4-5.5...

So I've been looking into filtering my lagers from my 3 gal Speidel fermenter to my 2.5 gal kegs. I'm thinking of going the whole house canister route rather than the plate type filter and also thinking gravity verses pushing Co2 between two kegs. My lagers are already pretty dang clear since I...

Anyone out there monitor kettle PH? I've read that some Germans actually mash a little higher PH (5.6?) then adjust the boil PH down lower to around 5.2. Maybe the higher mash PH is more optimal for enzymes and adjusting down later in the boil helps out with yeast health and fermentation? I...

I'm a little confused while researching water profiles for Munich Helles. Many say forgo the gypsum and just go with a little calcium chloride to get your calcium up to 50. (This is basically with RO water) then I read others stating to throw in a little bit of gypsum to dry it out a bit. What...

Anyone know a source for this malt? I heard it is a low modified Moravian Pils malted by Rahr.

How low do you go and where do you place your temp control probe? After I ferment my lagers in a separate fridge I transfer to keg and place into another fridge with my STC1000 set at 34° and the probe set in a 12 oz bottle of water. I'm not sure if this is best or not? Maybe its better to tape...

Anyone have a good recipe? I know its similar to a Dunkel or Schwartz but I can't find much info. Thanks

I'm thinking of maybe going this route and was wondering just how well the grains circulate around inside the bag? Do they move around or sit on the bottom? Is it just the wort that moves through the grains? What about hot or cold spots? Is there much difference in temps throughout the mash...

Wondering what others think about this? I use to crush my grains super fine and get 90% efficiency but some of the beers seemed a little thin or watery at times. Lately I've opened up my mill setting a bit and used a little more grain to achieve an 80% efficiency and the beers taste better to...

I've been researching this subject and was wondering what peoples thought were on this when using a majority of pilsner malt? I know today's malts are more modified than the past and many people use that as a reason for not doing a protein rest but then I hear that a short rest in the 130...

Last year my water report from Ward Labs had my PH at 7.4. This morning I had my PH tested locally and it came back at 6.85. Does this seem like a normal flocuation? I ran it through my water calculator and it doesn't drop my mash PH much, only .01 less, does that sound about right?

Is there a certain percentage or ml per gal estimate for lactic acid taste threshold? Thanks

Is it better to slightly under pitch your initial batch if you plan on reusing slurry for future batches? I was thinking maybe its better to under pitch slightly so the yeast reproduces more younger healthier yeast? Or does under pitching stress the yeast and make them less healthy? Does...

For the last year I've been brewing Bo Pils, Dunkel and Oktoberfest just about exclusively with Wyeast 2124. I have my recipes down to where I like them and now I think I'd like to try a different yeast to change things up a little. What would be your yeast recommendation for these 3 styles? I'd...

Probably not traditional but I have some I want to use up and I'm thinking of switching my recipe from 2% carafa III to Midnight Wheat. Anyone use this for their dark lagers?

What's a good water profile to shoot for for this style? From what I've read it sounds like soft water low in sulfates and just a bit of calcium?

Anyone measure PH while mash hopping to see if or how much it effects PH? I don't have a meter yet but most of my beers are mash hopped and I get good results but I'm wondering whether its effecting the mash PH and maybe I should compensate? I usually target 5.4 using Brewers Friend.

Anyone do this? I wonder if it help cut down trub a bit by keeping flour down to a minimum? I've been reading up on it and it sounds like something I may give a try.