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Put me down for: 1x. CM-Pale

Please add me to the list too...

70 F. I oxygenated the wort post boil when it was about 78 F for about 10 minutes. Is this too long and if so, why? Thx!

I live Southern New Jersey. For last weeks brew I mainly used all softened water to brew with (Mash/Sparge). I stepped up a starter twice, lag time was about 4 hours. I guess if I have too much sodium in the water, I should cut it with some bottled water?

I have a question regarding my primary fermentations. I’ve been home brewing since 1987 and more specifically all-grain since about 1996. I used to brew using city water and now I brew (since 2002) using well water. My well water goes through a water (salt based) softener which reduces my...

I think he meant bitter. Anyway, is there something I should be adding at mash time or in the boil to correct this fermentation problem?

Sorry, I picked up the message moments ago. I didn't see an invoice so I assumed I missed it on this one. Either way no big deal, but I definitely want to be in on the next round. Thanks for doing all the leg work.

I I could split some 1/2 or 1/3 bags that would be good for me... if not I'll wait until the next order. My needs would be either Maris Otter, Wheat or Munich. Does that work for anyone?

How often do you guys place these orders? I just found this thread and may like to jump on this order if possible. Could use some Maris Otter and Wheat malt... It's great to see some South Jersey folks on here!!

Does BA in Freehold sell Maris Otter? If so, do you know the price or have an email where I could contact them.

Someone called me yesterday and said that there's a homebrew store in Haddonfield, NJ. Does anyone know the name of this store and/or when it opened? I tried to Google it, but couldn't find anything.

Yes, it uses salt as an exchange system. I am using 1.25 qt/lb water to grain ratio in my mash process. So in my recent batch I used 15 qts. of softened water to mash with and then about 7 gals. of harder water (no softened or very little salt) to sparge with. Should I just use bottled water...

My fermentations have been slow and long. I typically brew all-grain (5 gals.) and mainly use Wyeast 1056, make a starter, and use pure oxygen in the cooled wort. I usually get a good quick start, but it takes about 5 days to reach full kraeusen and then another week or so to slowly disapte...