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Think of them more like rough suggestions. Also It’s not that the gypsum and caCl are high it’s that some of the ions they contribute are. The Epsom salts provide so4 just like gypsum does. That is why the so4 number was so high in Your water profile. Dropping the mgso4 and the nacl would drop...

I don’t think people are criticizing your recipe. At least not in a mean way. They are trying to be helpful and pointing to the crystal malt levels as something that is working against that crisp finish you are looking for. It will still make a fine IPA it just won’t be the IPA you are searching...

As the others said get your crystal malts below 5% of total grist for a west coast style ipa. Do you know your carbonation level? Low carbonation can make a beer feel heavier and thicker. Do you have a pH meter? You have a lot of residual alkalinity left in your water after adjustment so a...

Have you had your blood work done ahead of the five year endoscope? Do you know if you are positive on any of the tests?

I will second the Everwood Ave Brewshop recommendation. Great service and they are pretty responsive to your questions, even if you have a lot of them. Selection is Pretty decent and they usually have a range of price points for everything.

Just tested it out by bypassing the control box and it works when plugged directly into the wall outlet. Also I have burns on plug that goes from element to the controller. Same as Skraeling. Everyone should check there's out. I assume this is a fire hazard. I'm going to send a note to grainfather.

No it is one of the older ones. That sucks about your connect box trying to eat the cord.

Anyone had an experience with the element shutting off during the boil, but the reset switch doesn't get tripped? Im in the middle of a brewday and I keep having to unplug it and plug it back in to get the element going again.

You need to chill out dude. there are issues with channeling with full volume mashing and recirculation. Poorly designed ebiab setups run into the problem all the time. You will see someone ask for advice on here or other forums saying they added recirculation to their biab setup and their...

during a recirculation I think you want to get an even rinsing of the grains. Channeling would work against your efficiency and you would be better off not doing the recirculation. I think I would either completely disturb the bed so that the grains tumble around in the recirculating wort or...

It is in the US. At that temperature, sanitizing is near instant. I don't know how resistant to heat the O-rings and pressure release valves are so I didn't want to take it up to 80c. I chose to go with a lower temperature and longer time to get to the same place.

I think I found another use for the Grainfather. I heat sanitized some keg parts tonight. With my propane burner I didn't use heat to sanitize anything because I didn't want to melt any rubber or plastic parts. I put the keg parts in the basket and set the temperature controller to 65c and...

Weird coincidence I just cracked my first bottle of my first attempt at a rye porter. I also went heavy on the Crystal (16%) although lighter than you are planning. I split it between 120 and 60. I regret using too much 120. I had read several probrewers say you need more Crystal to balance out...

I'm going to leave this link here and let people decide if what has been said in this thread about clarity ferm and how it works is true or not. http://m.ajpgi.physiology.org/content/291/4/G621 The prolyl endoprotease being discussed in that article is clarity ferm/brewers clarex...

That peptide sequence you referenced is exactly what this enzyme cuts up. That P in the sequence is proline. Not really sure what's going on in this forum so rather than continuing to argue point after point I think I will just bounce and find a new community. Toodles

This thread has some misinformation in it. The way it describes the immune response to gluten is off. If you change one amino acid in a peptide it might not fit into the problem receptor anymore, meaning no more immune response. You don't need to break down the amino acids that bind onto the...