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In Gordon Strong's book Modern Homebrew Recipes he says that .25 tsp of 10% phosphoric acid in 5 gallons of RO water will lower the pH to 5.5. I gave this a try this weekend and I found that it took me 1 whole tsp of 10% phosphoric acid to lower my RO water to a pH of 5.5. Does anyone...

I'm an experienced homebrewer - experienced on my equipment. I brew 5 gallon batches. I double batch sparge. I was given a keggle and so now I'd like to brew a 10 gallon batch. Before I do that I want to get my ducks in a row. I've seen posts on this forum that say to just double everything in...

If I make a cider that would be considered a Common Cider, Category 27A, (based on the 2008 BJCP guidlines) and then I age it in a wooden whiskey barrel, would it still fit in the Common Cider category or would it be a better fit in category 28D - Other Specialty Cider?

I have some confusion regarding what makes a yeast generation. I understand that if I buy a vial of yeast and use it to ferment a batch of beer, harvest this yeast, and then re-pitch it I am pitching a 2nd generation yeast. But what about starters? Lets say that I freeze this 2nd generation...

Is beer all you people talk about? And come on, is it really normal to spend so much time thinking about making beer, talking about making beer, making beer, and oh yeah, drinking beer that you made? Just wondering. I’d hate to think that there is something wrong with me. Let’s see...

I've heard of people doing smaller batches for many reasons. One reason that I heard about recently was so that this person could brew more batches without taking shortcuts on his process. At first, this made no sense to me. How could someone brew more batches by going smaller? How does...

Hop spider users who chill with a counter-flow chiller, how do you whirlpool the hot wort? Do you take the hop spider out first? Do you stir around it? I'm interested in building some sort of hop spider but I am trying to figure out if it would work well with my setup.

I am interested in getting some Gamma Lids to use with 5 gallon buckets for grain storage. http://www.amazon.com/gp/product/B001VBALBK/ref=as_li_ss_tl?ie=UTF8&tag=hombrefin-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001VBALBK I also wouldn't mind getting one to replace the lid...

I want to make better use of my pH meter. I have had my water analyzed and before brewing I use one of the common spreadsheets to help me come up with a plan to treat my water. On brew day, I take a sample, cool it to room temperature, measure the pH, and add that info to my notes. If any...

I've noticed that when bottle conditioning, DME leaves more sediment than corn sugar. Now perhaps there are taste differences but I haven't noticed any. So for these reasons, I prefer corn sugar (although I am fine with DME as well). If I were to enter a German beer that I bottle conditioned...

I have learned a lot from the member Kaiser. I see that he hasn't posted anything in months. Does anyone know what happened to him?

The Kölsch style profiles that I have seen all seem to say that the grains used should only be German Pils or Pale malt and sometimes wheat. The style color range is 3.5 to 5 SRM. Using my Weyermann German two row pale malt which has a color of 2 SRM, I am not able to get the color dark...