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I'm a support so I see what I can find. Thanks

I've been searching for how one may label or otherwise name a Bru'n Water report. I cannot seem to find how this is accomplished. I would really like to identify these reports when they are printed off. Can anyone steer me in the right direction?

Brewkinger you will like the hint of coffee. Just right. Let us know how it went for you in a few months. Enjoy!

Just for the record... Been years since I posted on this thread and I've made many of dark brews in pursuit of the perfect pour. Guess what. This one may be the best yet. As I prepare to make another batch let me offer my gratitude and thanks to BierMuncher for a job well done. Cheers my...

Just a follow up on my August brew day. The batch is about half gone now. My new favorite stout without a doubt. Try it, you'll like it. Cheers....

The collar does appear taller which would also explain the feel of the capping. As it stands, I'll probably dump this brew. Not happy. I've been brewing for about ten years. This will be the first batch I've dumped. Appreciate the feedback guys...

I purchased my Belgian bottles from Northern Brewer. No idea where they may have originated. They do look like the center bottle in Dave's response. I measured 26.7mm max OD at the cap position. All I know is std caps will leak/seep on these bottles when using a rather nice bench capper.

I brewed this back in August. All went well and I hit all my numbers. Long fermentation, cold crashed and bottled in new Belgian Bottles since I had anticipated higher than usual carbonation. Then waited... One month, nothing, two months, nothing. Somewhat surprised I started to look...

I made a 7.5 gal run of Yooper's original recipe this past week. Used Denny's which I ordered from Austin Home Brew. Was nervous about getting this shipped in the middle of our 100+ temps between Austin and OKC. Must say they did an outstanding job of double cold packs in a well packed box...

Excellent idea. I believe I will do just that. Cheers....

The newest version of Bru'n Water has included a method for adding liquid Calcium Chloride among the various dry forms. Possibly this is what you are seeing?

Understand... I'm one of those guys.. :) However, I do use Bru'n Water and appreciate it's convenience when working with calcium chloride. I just want to insure the differences it may exhibit are not a significant issue for achieving the brew I'm chasing. Cheers...

The difference here is about 4%. Is that really a significant factor for our brewing concerns? I for one, find using Bru'n Water's tool much easier than playing with the chemistry in this post. It's good to know the specifics but from a practical perspective, does the added precision bring...

Been reading this for days. Eyes have glassed over. Will definitely be my next brew so I have a question. Has the recipe changed since page 1? I don't think it has but I want to be certain. Obviously you have created a monster (good one) Yooper.

I just ordered Brewhardware's 240v 5500w element. I plan on running on 120v for about 1350W and a 31W/in2. This is the lowest watt density I could find looking at both standard heating elements and cartridge heaters. Since you are running well with the 20*F element temp rise, I assume any...

As a follow up to "Direct Heated Mash Tun Temps on Gas Fired Systems", I collected some additional data. Several thermocouples were placed at random positions on the floor of the boil kettle about 1/8" off the surface. The BT was heated with 8 gal of water to 150*F and permitted it to...

Ahks, you are describing my concerns precisely. I've measured temps during mashing at multiple points and actually monitor the grain bed during the process. After the initial strike (~ 15 min) the temps approach about 1 degree separation. At mash's end these are about 1/2 degree apart. It...

Question guys. For those of you using an electric RIM for mashing, do you have difficultly achieving full attenuation of your worts? I have a PID direct fired gas system and I suspect I may be denaturing my wort during mashing. I'm considering building an electric RIM tube to put inline...

Brilliant! I have a Souls Vide with nothing to do (definitely not for cooking) and it will maintain the perfect sparge temp. This is my next step forward. Thanks...

Thanks for putting me back on track Martin. I did consider the Belgian Pilsner may have made a difference but I didn't think any difference would be that significant from a light grain. So moving forward I'll go with the program and if shifts occur, I'll make notes to correct on any repeat...