Recent content by rick11

I use a spreadsheet that allows for the final temp of the fermenting beer, also what kind of priming sugar and a table (from Tasty Brew) on desired carbonation levels for beer style. But all you really need to do is use the formula (CL * S * L = Priming sugar needed) CL = Carbonation level...

I find that beers that have allot of dark grains can get the PH too low. Steeping some of the darker grains is what I do, and then pour the lot on top of my mash just as I start sparging. It works for me and my HERMS.