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As you can tell, I rarely treat my water. I have had great results brewing all sorts of pale hoppy beers with no water treatment. This was an attempt to take advice from a local brewer and use magnesium chloride to add chloride but not affect the sulfate level. Base magnesium for my water is...

I agree, guess I'll brew another batch this weekend. Who needs another Citra, Simcoe, Citra, CTZ, Conan fermented NEIPA on tap anyway?

So, what would you do if you had made my mistake? I see that 9 ug/l of antimony have been found in drinking water, and antimony is dissipated by the body over the course of 1-2 weeks. Barium sulfate, which I am guessing is what is found in this magnesium chloride that I put in my brewing...

I appreciate everyone's feedback and advice. I have been a long time lurker on this forum and notice a few of you have posted on numerous brewing science post. I trust and value your insight. That being said I misspoke when I said expert. Sorry I am a high school teacher and the past...

I think I'll be trying a pilsner for my next batch provided I don't need to brew another IPA batch. Also, food for thought on probrewer on this topic: http://discussions.probrewer.com/showthread.php?28281-Magesium-Chloride-liquor-treatment

So is there anything in there that would be harmful for human consumption? Especially diluted into 22 gallons of brewing water?

To answer a few questions I have very flat water. My profile looks like this: pH 6.2 Total Dissolved Solids (TDS) Est, ppm 45 Electrical Conductivity, mmho/cm 0.08 Cations / Anions, me/L 0.8 / 0.5 ppm Sodium, Na 4 Potassium, K 2 Calcium, Ca 7 Magnesium, Mg, 2 Total Hardness, CaCO3, 26 Nitrate...

I was thinking about using magnesium chloride to treat the water for my next IPA. I had a target of 200 ppm chloride, so I would be using about 46 grams. I ordered this: https://www.amazon.com/gp/product/B01KID9XK6/?tag=skimlinks_replacement-20 Problem is I just read that it isn't food grade...

I know this thread is inundated with IPA recipes, but I wanted to share my latest IPA. *Note: I would consider this an east coast IPA: full bodied, intense citrusy and juicy. If you are looking for a big, bitter west coast IPA look elsewhere.* Grist is in percentages, and efficiency is 80%...

I just wanted to get your guys' input on this recipe. Mostly on the hop ratios, but feel free to critique the grist as well. Ingredients Amt Name Type # %/IBU 12 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 81.4 % 1 lbs Victory Malt (25.0 SRM) Grain 2 6.8 % 1 lbs White Wheat...

Yes sir

I found a really good deal on an Avanti wine chiller. Model number Wc3200bg. Dimensions Width : 15" Depth : 22 1/2" Height : 34" Undercounter : Yes Bottle Capacity : 32 Do you guys think that this can hold a 6.5 gallon glass carboy with an s type airlock?

Thanks guys. I think I'll do my oz citra with the full ounce of centennial or at 5 minutes.

What would you dry hop to replace the citra?

Thanks for the advice guys. I will update my recipe accordingly. So do you think I should take the Citra out and make my 0 minute additions for dry hopping?

I have a wide 80 quart pot that I did a 30 minute test boil on. It looked like I lost a half gallon or so. Also, I wasn't sure how much space the dry hops/gunk were going to take up in the carboy.

I just started brewing all grain, and decided to work out an IPA Recipe. Let me know what you guys think about it. Using a Mangrove Jack's Brewing Company U.S. West Coast Yeast (M44). Also I am not sure whether I should go with a 90 or 60 minute boil. Recipe Specifications...