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  1. R

    Fermentation temperature schedule US-05

    i recently setup my ferm chamber and i currently have a pale ale of my own design fermenting at 64,4 F. i was thinking maybe raising the temp to 68 F after 5 days, then after 2 days dry hopping for 5 days and then maybe cold crashing at 34 F for 2 days. is this a good plan, or should i leave...
  2. R

    What to make from this?

    I'm planing making two 5,5 gal (21l) batches, one for me - not to bitter (30 IBU) but with some hop aroma and maltiness, and another one for my SWMBO even less bitter (20 IBU) and more malty. This is what i have: Pilsner (2 Row) 22,05 lb (10kg) Munich Malt - 13L 2,2 lb (1kg) Caramel/Crystal...
  3. R

    Water profile advice

    I haven't used any water adjustment yet, so i have no idea what numbers i should be adjusting and how. I know my water is probably better suited for a darker beer but i was thinking of making an APA or an IPA. This is the profile from my local water spring (so tap water is similar but i don't...
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