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Kegged it today. I added about 1.5 quarts of hibiscus tea made from steeping 8 oz hibiscus flowers in hot water for 20 minutes. It is carbing now but I am curious to see if I get the bright pink color I've seen in some of the pictures posted here.

Today, after a month in the primary, I took a gravity reading and started the dry hop. My refractometer showed 5.8 brix which converts to 0.997 gravity! I didn't believe it so I used my hydrometer as well, which showed just hair under 1.000. Pretty impressive! I tasted the sample and it's very...

I brewed this today. I was targeting a higher mash pH of 5.6 so I steeped the crystal and black malt separate from the other grains the mash. I may have collected a bit too much wort from the steeped grains because by the time I reached my total preboil volume I was 2 points short of my target...

I brewed this today. I mashed at 150F and missed my target OG by 5 points but depending on what this Belle Saison yeast can do I figure it'll still be in the upper 7% range.

I used an online conversion calculator to find that 1 TSP = 5 grams. But that is my problem isn't it? We need grams by weight and not volume when measuring brewing salts? I was entering "1.00" under the Addition (gram/gal). Meaning 1 gram per gallon or 5 grams per 5 gallons or 1 TSP per 5...

Can someone help me understand the sulfate and chloride content of my brewing water? I am following the advice in here for brewing an IPA and adding 1 TSP of calcium chloride and 1 TSP gypsum to every 5 gallons of pure RO water. I will have roughly 5 gallons of mash water and 5 gallons of...

The idea in here to put the temp controller probe in the freezer rather than the thermowell makes sense. My question is how do you account for the significant temp increase inside the fermenter during active fermentation? I would guess you just have to keep a close eye on your thermowell...

I brewed this recipe a few days ago. I didn't think much about the mistake on the amount of carapils - I followed the posted recipe so you could say I skipped carapils entirely. I'm debating on dry hopping prior to aging. Or just not aging and considering it more of an IIPA.

Sorry to bring up an old thread, but did you ever get this figured out? I'm having a similar issue with my Blichmann Burner. Basically I can open the air damper completely and reach a decent blue flame (flames still hop a bit) with a small amount of propane flowing from the regulator...

I'm surprised at how simple the grain bill is.. I assumed it required a bit more variety to get those complex flavors they are known for. Then again, I personally haven't tried SN Bigfoot.

I am mashing and batch sparging with 100% RO water. I see the recommendation to skip acidulated malt or acid additions if using roasted malts. I am brewing a stout tomorrow and wondering if I should also skip adding acid to my sparge water as well?

Thanks. I use RO water and add calcium chloride and gypsum. I will test my exact pH at room temp with this batch. I want to look at starting to add phosphoric acid as well for future batches depending on these results.

I am converting an extract kit to partial mash by adding 2 lbs of 2 row pale malt to the specialty grains and mashing for 60 min. Obviously with only 2 lbs I will still be using most of the malt extract that the recipe calls for. My question is, the kit includes .5 lb of carapils and .5 lbs of...

So the concensis is boiling cold brewed coffee to sanitize doesn't change the flavor much?

I just brewed this tonight and am disappointed because i overshot my mash temp. I had to run to the store to grab the coffee as soon as I started the mash. Came home after 45 minutes and saw the temp at 160. I added cold water and stirred but I think the damage had already been done. We'll see...

I dont want to derail this but could anyone give me some recipe guidance on converting this to an imperial? Do I increase the specialty grains the same percentage as the base malt? And do I go for the same target ibu's or increase it?

If I do coffee I plan on cold brewing for 24 hours and then adding it when I transfer from primary to keg. Not sure how much i'll add or what ratio to cold brew with.

Mine has about another week in the primary. Coconut and vanilla both sound good. How about coffee though? I love Founders Breakfast Stout which is classified as a double chocolate coffee stout.

My 2.5 gallon batch is fermenting now. 4 days in but the kraussen only lasted 1 day, strange. Maybe it fermented really fast since I pitched almost an entire packet of S-04 dry yeast. No doubt it's still working though, just no kraussen at all now. I think I'll skip any secondary additions like...

Thank you. Could you recommend a substitute for the Pale Chocolate Malt? I believe my LHBS only has regular Chocolate Malt.