Recent content by weirdalchy

this was a 7.5% beer

5 oz at WP 5 oz at near end of fermentation 4 oz after fermentation and yeast dump for 3 days before cold crash and keg.

Just tapped my version of this, this was my recipe. 42% 2 Row 33% Oat Malt 17% Flaked Oats 8% White Wheat 8oz Lactose London Fog yeast Hands down the creamiest ipa I’ve ever made. I think next time I’ll drop the white wheat as I’m not sure what 8% is even adding. I only used flaked oats...

I have decided to go forward trying to use 50 percent distilled water for my beers. I pretty much only brew NE Style IPA, APA. Does this seem like it makes sense? Thanks!

No kidding! I am donating now!

@mabrungard, I was considering just using distilled water for my next brew. How come I see people mentioning not adding any salts to their sparge water, but yet when I put in my target values for CL and SO4 it automatically adds the salts to the mash and sparge?

Hey guys, this is my first post here and also this was the first batch of beer that I made water adjustments with. (just recently got my water report after doing batches without making adjustments) Does anyone see anything that I could do differently other than dilluting my tap water with RO...