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That is pretty cool. Seems a little pricy for what it is but it would be pretty handy for lagering.

It's been a year or so since I have frequented the forum. Every time I'm away for a while it seems that vendors have come out with a bunch of cool new gadgets. So that's the question. What are the best new brewing gadgets that have come out?!

You basically have three choices. 1. You can go back to your bottled water if you were happy with the results you were getting and forget about this whole pH thing until you run into a grain bill that doesn't taste as good. 2. You can start to get into controlling mash ph but keep things in...

+1 on this

My guess would be either oxidation or improper mash pH. Did you recently switch to AG? Do you meter your mash pH?

my chest freezer door seals just fine around the power cord to my heater.

Man. This thread sucks.

I'm jealous of your well water. My municipal water is crap so I build up with distilled. Don't forget to mind the mash pH. It's the most important part.

Extract, Partial mash or all grain?

7.8% Crystal in the CYBI Green Flash West Coast IPA Clone https://www.homebrewtalk.com/showthread.php?t=175363 Just sayin' :)

I disagree. My IIPA recipe has 2 pounds of C-40 in it (11 gallon) and it is very brightly hopped (and yellow due to the 23 pounds of 2-row). CaraRed will add a very nice character to this beer. 1 Pound would be pretty safe, 2 pounds would bring the character out more and make the beer a little...

You won't get the red color with that percentage of CaraRed in the grist. It will still be a pretty yellow beer. I would add 2-4 ounces of Carafa if you are looking to impart a red color to this beer. I love the flavor of CaraRed. I use a couple pounds of it in a session Rye Pale Ale (11...

Chinook won't add any more citrus. If anything it will add a little more "dank". You have plenty of citrus with the Mosaic, Citra and Simcoe. Add the Chinook if you want to add some dank.

I think you hit it on the head. That looks great.

I did a low IBU amber ale with Calliente and Calypso and I wasn't very fond of it either. I haven't used Calliente since. It's interesting to hear that it works better in an IPA style beer. Maybe I'll give it another shot.

+1 on the three month time frame for oak cubes. I would start tasting it after about 6-8 weeks just to be sure you don't over-oak.

No reason to stagger the hop varieties into different additions. You can dry hop with as many varieties as you want. Once you get over 4 or so you do start to muddle the flavors though. I don't do anything special when dry hopping. Just try not to splash things around too much

He is brewing a Pale Ale. I think that malt bill would work really nicely in a Pale Ale.

Or you can start old school simple then slowly add components like pumps, HERMS, RIMS, control panels, etc. I also get a kick out of the DIY aspect of the hobby. My set up is still pretty simple. Adding pumps made it a little more convenient and fun to brew.

Is there a particular test kit that you recommend? I'm looking at this one on Amazon. http://www.amazon.com/dp/B001EJ3DOG/?tag=skimlinks_replacement-20 There is a total alkalinity pad on the test strips I use for my hot tub but I'm guessing that is probably not accurate enough.