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thanks folks

Recently brewed my first 5G lager using a very simple recipe of 2-row (w/ 3% acid malt) and S23. Brew went well and I have hit my numbers through the process. Just finished a D-rest and now have begun lagering at ~35deg. I am lagering in my plastic fermenting pail in a temperature controlled...

Thanks Martin, was just taking select metrics. The report I’m looking at has a “sulphate” reading of 24mg/L (Canadian so maybe diff convention). I would post a pic but not sure if that’s permitted.

Thanks for this. Using Bru’n Water, but am a complete novice with it. Moreso learning as I go through.

Hello all - finally picked up Palmer's "Water" and am fully embracing the rabbit hole from a very non-scientific background. Have used RO for my last couple homebrews and everything turned out great. I believe my local area water would be considered "softer" as a baseline (Alk 85, Cal 35, Chl...

Hi all, looking for anyone who’s had success with one of these biab. Hoping to brew something up this week and let it sit until Christmas (or bottle ferment). Open to all ideas, just looking for some advice!

There is a happy ending here - with the DME I added at the end of the boil to compensate for low efficiency, the beer is now kegged and 100% my best home brew to date. Appreciate all the feedback, very happy I posted the question!

This is very informative, thanks. I have some homework to do (the good kind!)

Hi all, this might be a bit of a longer post but I am having serious issues with brewing efficiency and as a result, really missing my OG for many recent BIAB brews. The resultant beers have been "ok" or "drinkable" but definitely nothing I would write home about (sadly!). My system is a very...

So off the top of my head I know there is the very long dip tube on the beer side, but I will have to double check what's on the gas side. Thanks for the advice.

Interesting you mention regulator vs. keg pressure. I've done this successfully in the past (psi @ 30 for 2 days, then lower) - just asked a homebrew friend who works for draft services and he mentioned the same thing as you. Went so far as to recommend an app by McDantim which helps with that...

I'm the guy who forgot to shake up his keg after turning psi up to 30 for 48 hours. Anyhow, just went outside to reduce psi to 10. Noticed the adjustment knob wasn't responding super well so I simply closed the co2 main line, in anticipation of releasing line pressure and then manually...

I did!

Hi all, I have my CO2 hooked up to corny keg set to 30 psi. Was planning to leave this for about 2 days, then reduce to 10-12 for serving level. Realized I did not shake or rock the keg upon hitting it with CO2 - major error, or might just take a little longer to carb up?

Target was 154, actually peaked at 157-158 before falling back down again. Could you please differentiate between the two? I'm <10 batches deep so still learning very much with each (somewhat failed) process :)

Hello - there is no secondary. When I referenced "primary fermentation" I was referring to peak activity up to 7 days after pitching. All I did was gently move my fermenting bucket from the kegerator fridge to my basement. Definitely possible on the water adjustments. I've had a few with this...

Hi there, - Therm instrument is a thermal probe, have not had any issues registering correct temps for meat in the past two months. My mash may have over shot by ~4-5 degrees but that's not been an issue in the past - Have a local water chemistry report and have made the adjustments via Bru'n...

Hi all, recently brewed a Belgian wit off of beer smith on an all grain BIAB system Recipe: Wit Had fermented at 68deg for 7 days and then gradually ramped up to 73 over the following 7 days. OG checked in at 1.042. After primary fermentation, I moved the bucket to my basement which is around...