Mark3885

Amazon! I just received my latest bag this week (along with brewery stuff we use a teaspoon in the dishwasher to knock down the...

You could save on citric by using a smaller pot with weights to displace some of the water. Sort of like when people put bricks in their...

Thanks that explanation hit the spot . So if my math is correct , I would need about 12.8 lbs of citric acid. Any good sources for...

I’ve read in a few threads about passivation of stainless steel. What is this process and why is it necessary? The reason I’m asking is...

My father had made pickled eggs since I was a kid. Always took them on hunting and fishing trips. Instead of sugar he used a can of red...

I would like to give it a try. Thanks

Can you please post the recipe. This sounds like it is something that I would love to try. I put mustard on everything.

this is my first time making it, but the recipe notes it's good for three months when kept refrigerated

There is no way thermal expansion can account for the "extra" volume of wort. Wort only expands ~4% going from room temp to boiling...

From the picture it is definately not done fermenting. Two weeks in most cases is not near enough time. I would strongly suggest you...

Little things add up. Since you said you did this batch BIAB, how finely was it milled? If it was coarsely milled it will take longer...