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Hey folks, first timer here. Planning a 15 gallon batch of plum wine with Lalvin 5 gram RC-212 bourgovin. How many packs should I use, what attenuation can I expect? What do I need to do with the water? The bicarbonate level of my tap water is very high and not suitable for brewing beer. Thanks...

Yes pretty general, sorry. With the additions in the previous post I will obtain the profile I want for my IPA. I just want to know if 20gm total of additions is too much and if it would be better to start with different water that does not require so much adjustment. THX

Hey folks, Im tryin to adjust my water in the EZ water calculator. I am concered about the amount of stuff in my water. Does it seem reasonable to add 8gm of gypsum, 6gm CaCl2, and 6gm MgSO4. I will be using 9.5 gallons in the mash and approx 10 gallons for the sparge. I was thinking of putting...

Hey folks, just got my water back from ward labs, can someone please help me adjust for an IPA. Iv been to the adjusting sites but honestly I dont even know where to start with the additions. Thanks for any help. Cheers GHB ph 7.7 sodium 45 potassium 2 calcium 62 magnesium 11 total...

Hey folks, after my boil I chill the wort down to roughly 75 F then pitch the starter. I ferment at 64-66 in a temp controlled freezer. I noticed that the thermometer on the glass carboy reads +70 F pretty much for the duration of the fermentation. Does this mean that I am actually fermenting...

Hey folks can I get some suggestions on how to make my water better for an IPA. The water I use goes through a softener, here are the numbers from ward labs, pH 7.8 sodium 141 Potassium 2 calcium 0 Mag 0 CaCO3 0 nitrates 2.3 sulfates 17 Chloride 12 carbonates 0 bicarbonates 252...

Hey guys, I am putting together a wheat recipe. My question is, if the grain bill 48% wheat malt can I benifit from adding flaked wheat also, to increase the body? Any info would be great. Thanks GHB

I am working on an IPA recipe and plan on large amounts of hops in the late additions. I listened to a podcast featuring a brewer from deschutes and he said to double the amount of your bittering additions for your finishing hops. This has me putting 4 oz at 5 min and 4 oz at flame out for an...

I am looking to change my blonde recipe. I want to make it a bit more like a pilsner, cleaner and more crisp. Would it make more difference to use pilsner grain instead of two row as the base malt or change the yeast from 1099 witbread to 2565 kolsch. Please give any advice, Thanks GHB

hey guys, I made a pretty good oatmeal stout but I want to add some cocoa pouder. Ive seen in the recipe database up to 8oz in the last 10min of boil. Is that a very large amount or does that seem cool. Thanks for the info. :rockin: Garrett

Gents, I want to make a stout!!! Does this recipe sound like too much, or should I give it a go. I want it to be robust but I also want it to be drinkable. Any advice would be helpful. Thanks.:mug: 8# 2 row 1#roasted barley 1#flaked oats 0.75#chocolate 0.50#crystal 60 0.25#black patent...

I did use the hose, i think this may have caused the off taste because brew days have been in the hundreds lately and my black hose was stretched across my lawn to the garage where i brew. Have since made a batch with bottled water, no results yet. I was mainly worried about infection and...

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gentlemen, I made two blonde ales using Notty yeast. Everything seemed fine and looked fine but both of them tasted like plastic. This is a tried and true recipe and i have never had this problem before. I visited the thread about what infections look like and I did not see anything out of the...

thanks for the info

Hey guys, I ilve in Idaho and this summer it will be in the 90s and 100s for several days. I have an extra fridge that i want to try and turn into a fermenting station that remains at approx 66-68 degrees. Can I get a new thermostat so the fridge will regulate that temp? If so, where? and how...

Hey Guys, I am going to enter my first competition. Does my beer need to be exactly within the BJCP style guidlines. My IPA is 73.5 IBUs based on beersmith and the IPA style guidelines says 40-70 IBUs. Any info or advice would be sweet. Thanks garrett

Hey guys, i am coming off a bad experience with the keg ball, tons of hop particles in beer, i am now gun shy with the dry hopping. How would i go about dry hopping directly into the fermenter with pellets and not get bunch of hops in the beer. How long shuld i leave them in and will they fall...

I dry hopped my APA with SS kegball. Used 1oz of centennial pellets and there is a ton of particles in the beer. Will that resolve after a few poors? I want to dry hop in secondary now. How long is sufficient time for this? Thanks:rockin: GHB