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Hey all. All our brew days have been going so smoothly lately we decided to try something interesting, and thus have new problems. A Milk & Cookies stout, mashed with 1kg of Oreo cookies and ~450g of lactose added to the boil (recipe called for 400 but the pkg I bought was 450 so... just tossed...

Lactic acid 88% is readily available to me, although for the first time I stumbled across 10% Phosphoric. Having read it's more neutral for flavor and as such, better for some styles of beer, I grabbed a bottle. But because of how much Phosphoric I need to use (have fairly hard water @ 152ppm...

I've read through a few books & bru'n waters tutorials on water chemistry and have been tweaking my H20 with the help of Beersmith. I've been quite happy so far with how things have turned out, but my salt additions to date have been relatively small. Next recipe on my list is this big imperial...

Brewed our first all-grain NEIPA Jan 6 (9days in fermentor). Wyest London Ale III yeast, 2L starter. OG 1.060 Current gravity 1.010 today and ~1.010 yesterday (maybe slightly closer to 1.011?) The Wyeast site predicts 71-75% attenuation for this strain, and i'm currently at 82-83%. Is this...

Hey all, new-ish brewer here i've done 2 mini mash brews and on my 3rd all grain BIAB 5gal batch. All previous batches have been great, really enjoying the hobby. The current batch is a Winter Ale and i've got a lot of floating material in the neck of pretty much all my bottles. See images...