refect's latest activity

I make a pretty tastey black IPA around Christmas time. It's piney and resinous with a nice touch of roast. I call it black christmas...

Got to love the spills when brewing! I setup my equipment in my kitchen as well. There is usually a pile of towels in the laundry when...

I brew A black IPA every Christmas and call it Black Christmas. I use a good amount of hops in it. About 12 oz total between hot side...

This is also good advice. I've done this before in the past with success. If possible, rig up a gas QD on one end and a liquid QD on the...

I personally like a bit of golden naked oats in my hazys. I keep it low though. Maybe like 5-6% of the grist. I'll use around 10% flaked...

I think sabro can be good in small amounts, even if it's the majority of your hop bill. If you only used 2.5 oz during whirlpool then...

Thank you Martin. This batch I'm currently working on is a 5.5 gallon batch. I did a full volume mash, so i started with about 7.8...

For the longest, all I ever did was measure mash pH and just let it ride after. My beers have always been good, but I always felt like...

Thank you for the responses! I used the 1.5 ml per gallon to keep me in line with my additions to make sure that i didn't go overboard...

Citra/Simcoe/Idaho 7 - IPA. Fermented with Imperial Juice. Just absolutely delicious!

Say if I add 1.5 ml of 88% Lactic acid to my strike water. Then, pre boil I end up adding about 7 ml more of 88% Lactic acid, how much...

This is great info! I typically use lactic acid, so I will keep that in mind when monitoring ph during the boil.

I have not really chased kettle ph and post fermentation ph before. I've never really cared as much. I always figured as long as I hit...

Those are some good discussions. Thank you for sharing. I read through some of it, but will have to go through the entire thread. I saw...

I use the Apera Instruments AI311. Whenever I measure my mash ph, I generally stick the sample in the freezer for a bit and take my ph...