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Perfect! And this is where my brew will do such!!!

My next question, I transfer to my keg, bump the psi to what, 30? For good conditioning/carb?

I love this home brew app! Everyone is super helpful. This is my setup! Love it! And you guys are great help!

Good call, that's what I'll do

A this ok? I racked into primary 7 days ago. Was going strong and now nothing. Should I move to secondary or just keg it?

Excellent, Cooper! Thanks a bunch.

Well I guess this is what the learning process is. Haha

Not sure but, I used a teaspoon of gypsum and 0.65 ounces of 5.2 ph stabilizer in my mash water... This is what I was told to use with the water in my town...

WHen do I add this?? Never used it before and someone said I should

Thanks guys!

WHat do I need to do to calculate the IBU's of my beer??

Unless of course you've already used it all....

Taste test compare with other base malt of same color. Couldn't be too hard to figure out. Excited for this beer! Good luck

I added about a pound of fresh picked black berries. I mashed them up, put them into the secondary and transferred. Three days later I kegged it. Came out pretty good!

I did 2 5 gal batches. I was gonna leave alone(keg tomorrow) and the other I was gonna add fruit.... Should I keg it in a couple days?

I'm brewing my first hefe and I'm about to go to secondary. I would line to add some fruit purée. When should this happen? Now?

Perfect. I'll try this. I have 4 5gal batches fermenting at all times in this freezer. Thanks!

I was just asking myself this same question. I just started using a chest freezer with a temp control. If I want to ferment at 67 what would be appropriate external temp (temp inside the chest freezer)???