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Any tips on mashing with canned pumpkin and how to adjust grist ratio if needed? Also how does it effect mash pH?

When is the best time to add brown sugar to the boil? Thanks :mug:

What is the best way to use vanilla beans when brewing?

What is the recommended dose for a 5 gallon batch? 4-8oz? Also, when should I add it to the boil? :rockin:

In Beer Smith's water profile - After I set the batch size and figure out the additions I want to make. Are Beer Smith's calculations for the mash? Or the entire batch of water.

In Beer Smith's water profile - After I set the batch size and figure out the additions I want to make. Are Beer Smith's calculations for the mash? Or the entire batch of water.

Now that I have my local water profile... What numbers am I shooting for when I am trying to make adjustments to my water? What are the ideal brewing water numbers regarding calcium, magnesium, sulfate, chloride, bicarbonate & sodium??? Thanks

What is the best way to get my local water profile to calculate in beer tools? Stop by the water district and pick up a report?

Can a chest freezer be used with a temp controller to maintain fermentation temps or is the cooling in a chest freezer to extreme? Thanks :mug:

For a 5 gallon all grain sweet stout batch... How much lactose would I use? I was thinking 12-16oz ?

What are the signs that your wort may have been oxidized during sparging?

Is it a bad idea to leave Starsan in the beer lines between batches?

How long should it take for the keg to carbonate when it is NOT forced carbonated and just left to sit at the desired PSI? 2 weeks?

1. Lauter Tun dead space is the amount of liquid left in the mash tun when it stops flowing correct? 2. Selecting to "adjust mash volume for latuer tun deadspace" will increase the grist ratio correct?

When designing recipes and setting the batch size it should be set for the post boil volume correct? That is technically the final batch size even though it won't all make it to the fermenter.

When designing recipes and setting the batch size it should be set for the post boil volume correct? That is technically the final batch size even though it won't all make it to the fermenter.

Any foaming issues running 3/16" line and tail piece while using a shank with a 1/4" bore?

I took samples of my beer after 2 weeks of fermentation. Hydrometer - 1.010 sg. Refractometer - 8.5 Brix or 1.034sg. I understand that the refractometer reading is taking other thingS into the measurement besides sugar but what is the correction I use when using a refractometer to get...

I have read and heard different things... Is a mash out necessary?

Made a yeast starter and pitched my yeast into it at 66 degrees. The temp climbed to 72 so I put it in the fridge. I forgot about it over night and the temp dropped to 40 again... Will my yeast be OK or will the cold crash kill it?