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I brew 4% +/- .2% beers @ 5 gal batches into the fermenter every three weeks. Some days I don’t drink a beer. Some days I drink one or two beers in the evenings. Sometimes I have three to four a day during football games. After that it’s a math problem: 640 oz / 16 oz pour ≈ 40 beers. 40 / 2 per...

I’ve used Pat’s Quick Hitch for 13 yrs.

Will 72°F be the ambient air temp or will it be the wort temp? I ask because as wort ferments into beer, heat will be generated. If 72°F is the ambient air temp the wort temp is likely to be much higher. This will likely create a condition that the mfr did not intend and could cause unintended...

I have a 2305 with a front end loader, mid mount mower, 32 gal sprayer, aerator, sweeper, and spreader that I tend ~2 acres with.

I should have said “60% of Ca“ vs “60% of CaCl”. I agree the chloride is not consumed in the mash. However, the technique described by Talley does work quite well. For example starting with RO water (using ppm): So, if I add gypsum to the boil kettle: …from what I call ‘Malty’ to...

I use Camlock Quick Disconnects from Brew Hardware on a reinforced hose from Lowe’s to connect to my sink spigot.

+1 to include O2 yeast scavenge as well as pre boil. (It’s more convenient IMO). I agree based on Brewing Better Beer pg 150: “…adding enough calcium for a proper mash and then “seasoning to taste” for the final beer.” (from Tully‘s Session Beers pg 50: “It is common practice to add calcium in...

This year I: 1) quit trying to achieve maximum brewhaus efficiency and started using no sparge mash, opened the gap on my grain mill, and boiling 30 minutes. This has improved by low ABV beers dramatically. 2) quit depending on the grocery to have distilled water on hand by cobbling together a...

I brewed a Blonde Ale with Cashmere hops for Easter. Pretty darn good.

Figure out how much you want to drink and how often you want to brew. For example, if you want to brew every three weeks, and you drink one beer a day on average, you need about three gal packaged per batch. Run three packaged beers in your pipeline and you’ll have two beers ‘on tap’ — one you...

Dr Pepper glazed ham

I have a question I did not see addressed: What was your mash pH from your previous home on avg and what is it now on avg? I agree with the above that mash pH sets the conditions for efficient enzyme activity. If you start with ‘purified’ water from your grocery, it is probably reverse osmosis...

I recommend calibrating the Tilt in water to 1.000. I have tried the “known SG” method and wasn’t satisfied. I am unfamiliar with kombucha fermentation. If anything interferes with the Tilt (i.e. krauzen) it will be inaccurate.

I brew lower ABV session strength versions of various beer styles. At first I was getting thin, watery beers. To resolve this I have purposefully opened my mill gap therefore use more grain to get a desired OG, use a full volume no sparge 90 min mash, and limit myself to 30 min boils. I like the...

While cost is an important variable, customer support for the times when an issue arises, and company health to give a warm fuzzy that the company will still be in business over the life of the product should also be considered. I‘ve never heard of this brand, it could be close enough to another...

Good to see these reports. I have a brewday planned next week and Baja is the yeast on deck. I plan to pitch heavy and ferment at 55°F based on what I am seeing here. High pitch rate is 4 grams per gallon of wort, I think I’ll use ~5.

I would add that if you’re going to turn on and off the pressure it’s going to take a LONG time to carbonate those beers. I recommend setting your desired CO2 pressure, leaving it on, and forget about it. (aka ‘set it and forget it’) Come back in about a week to 10 days and it will be carbonated.

Brewed a hybrid of sorts today. APA grain and hop flavors with English yeast and Best Bitter session strength.

Calibrated my pH meter for an upcoming brew day.

I brew low(er) ABV session beers. I prefer to leave recipe qty pretty close to the original recipe If I can. I don’t want to dilute the wort or beer. I like full body, full flavor beers. To do that I: 1) open the gap of my mill. 2) mash in at higher temp range 3) do No Sparge Mash 4) 30 min...