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I bought a sack of Weyermann Bohemian Pilsner malt. I made some helles with it. Now I'm struggling to use it up. I have enough helles/pilsners going now. What else can I use this for?

This is the second time in a row nottingham has failed to start for me. The same beer. Orfy's Mild. 1.040. Rehydrate at 90F. Pitched at 65F. does anyone else have severe notty problems?

Well, I have 10 gallons of a 1.049 Helles that has just a touch too much diacety. I blame a weak fermentation due to an underpitch (WLP860). It's been lagering for 5 weeks and it's definitely gotten better over time. However it's still at the level where I feel it needs to be corrected. So...

Did a double decoction on 100% munich malt (best malz) yesterday. Overall it went pretty well, although it was a bit of work obviously. I have a few questions though. 1. Runoff was really restricted. I never have a problem with barley mashes - Is this from the decoction? Do you use rice...

Anyone have a slant of 1882 Thames Valley II? I loved that yeast and haven't seen it released in awhile.

I can't seem to shake it. I'm using Warminster Floor-Malted Maris Otter. I love the stuff but can't get clear beer with it. I've tried 25min protein rests in the 127F range. I use kettle finings but no post-fermentation finings. I'd like to try to get some clear beer without it.

Does anyone know where to get this stuff in the US? Nobody seems to sell it, for some reason. https://bsgcraftbrewing.com/barke-line

I've just started fly sparing and I'm having some efficiency issues. I get great mash conversion and first runnings but my problem is I get to my pre-boil volume and my final runnings are still really rich (1.016). So I'm getting terrible boil kettle efficiency. I could just keep sparging...

I made Orfy's Mild - used 0.4 g/gal of CaCl2, CaSO4, and NAHCO3 in the mash and sparge (from RO water). Mash pH was 5.25. Post-boil was 5.08. Post ferment, pH is 3.98. I thought this was really low. Taste is a little on the tart side.

I just recently brewed 10.5 gallons of Orfy's Mild using Warminster Floor-Malted Maris Otter. I use RO-DI water as a base. 78.3% Maris Otter 17.9% Simpsons Medium (67 SRM) 3.9% Simpsons Chocolate (430 SRM) Bru'n water gave me the following additions (5 gallons mash water - 1.33 qt/lb...

How are you guys sizing your natural gas supply? It seems that if you have 3x 200k BTU burners you would need a heck of a supply line.

I'm having problems with my stout tap. I have a robust porter on it right now, pretty straightforward recipe. I have 60/40 beer gas on it. I have the regulator at 14psi but it always creeps up and sits at 20. 12' of 3/8" beer line. End result is always a half glass of foam. It pours...

So, I decided to buy a "stout" tap and nitro faucet. I'm actually not the biggest fan of nitro'd stouts but i do like pub ales, esb's, etc on nitro. while assembling the nitro kit i realized I have absolutely no idea what i'm doing. So, I bought a faucet and a nitrogen regulator. The...

I just replaced all my lines with ultra barrier silver beer hose. I have a munich helles I've had on a picnic tap. I've poured that with zero issues. I've been kegging for years. I've always had 10-12 psi and 10' lines. Always worked perfectly. The beer is not overcarbed. I put 10' of...

I followed aj's advice in the water sticky. I used 0.68 gram/gallon of CaCl in RO water on a 36 SRM robust porter. pH was 5.19. pretty happy with that. I do have a question - how do you guys pull your pH samples? Do you guys care about grain husks in the sample? My procedure was...

ticket weekend.

I calibrated just before, but I could have let the probe sit longer before accepting the cal. I probably let it sit for 45 seconds. Also I probably should have let the buffer come down to room temp before starting.

I don't know anything about sparge acidification. Is it different for batch spargers? What should I acidify the sparge to? I'm using RO water. Thanks.

http://smartaquameter.com/smart-meters/sam1-2900.html Has anyone used this? I just bought one. Wondering if anyone has any experience.