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544g of DME will take up about 350ml of volume. You can reduce you water accordingly, but it’s a pretty minor difference.

I might try the Special B next time, tell us how it comes out @Genuine . I have been making small changes to increase the maltiness by shifting more of the Pilsner to Munich and upping the color and amount of CaraMunich. Last batch was 27% Pilsner, 34% Vienna, 31% Munich, and 8% CaraMunich...

Would like to get to at least 72, understanding that I am limited to a few degrees above ground water temp without the use of added ice, which I’d like to avoid. Will try to recirculate down near low hundreds and then see if I can hit temp into the fermentor.

I read this whole thread and a bunch others as I am having the same problem. Did you find a solution?

Since I’d like to see the chiller performance you describe and you have tossed out a few ideas, here’s the details. II have a clean, unobstructed, 18 ft stainless counter flow chiller, as marketed by Northern Brewer. CFC is back flushed, rinsed, and drained after every use, and when flushed...

Pretty useless and ******* of a response that shows you didn’t even read the post. Hopefully someone else here has something more useful to contribute.

Anyone here use a prechiller for ground water going into a counter flow chiller? I am fighting with higher summer ground water temps and thinking about converting an old immersion coil into a prechiller. I am currently using almost 100 gal of water at 68 deg to cool wort, and can’t get a 10...

Never tried rye in a mead but I use 10-15% in IPAs and find that adds quite a bit of spiciness and character. I can’t image you would have much of the honey subtly left over 5-10% rye. Interesting recipe idea, would like hear what you think when to finish it.

Started a contest among friends for the best COVID themed names for beers after I filled up lots of kegs. here’s what we camp up with, and drank Shelterfest Marzen Hoppy at Home IPA QuaranTina Amber (Tina is the wife) Locked Down at the Farmhouse Saison COVID-15 Hefe (to celebrate the extra 15...

Yep, recognize the smell I described?

I maintain a number of aquariums and treat all the water with a Chlorine/Chloramine removal product that smell like a cross between a porta-potty on a hot day and a compost pile. For the simple fact that I don't want to introduce anything that smells that awful into my brewing, I would never...

Find friends with chickens or see if a local brewery will let you add them to their cart before a farmer picks up. I get a fresh supply of eggs from a friend in return for my grains. While the bread and dog treats sound interesting, I cant imagine working through a bag of 40 lbs of wet...

As long as you using that Kviek yeast. Happy brewing.

Can’t use a refractomer for final gravities without a correction. Once the alcohol content builds it affects the refraction through the sample. Try this calculator, with a 1.03 for a correction factor. Refractometers are calibrated for sucrose and need a small correction factor for average...

This is why a prior comment suggested a Kviek yeast. It is a very old Norwegian farmhouse strain of yeast that has found its way into modern brewing. It reportedly ferments very quickly at higher temperatures, but maintains a neutral profile. I just tried a Kviek IPA at a local brewery and...

No reason not to unless you are tying to stick to a traditional styles. Ale vs lager is a yeast distinction. You could easily take a recipe for a traditional ale style and make it a lager by using different yeast. Just make sure you use enough yeast. Lager yeasts require nearly twice the...

Check out the Brewersfreind calculator linked below with your water adjusted to the Balanced Profile. For 15 gal of source water, about 7g of Gypsum and 7g of CaCl gets you a mash pH of 5.5 and RA of -10 which should be good for all but the lightest of beers. If you play with the source water...

Great tips here, I just use a lot of duct tape, which does work, but may check out the clips on Etsy or trim the gasket as suggested. Also really helps to make sure the seal and moth of the BmB are bone dry.

If you’re new to using citrus peels, really take note of the comment above. I mistakenly used peels once that I cut with a potato peeler and got a lot of pith that is not a good flavor. Use a fine cheese grater or peeler to get just the surface or zest, stop if get to the white on the...

I used to have the same sparge temp issues and now fill the sparge tank (10g cooler) with water at about 173 deg. I’ll loose 5 degrees warming the tank and transferring through the sparge arm. Hard to tell from picture, but it seems you get a good efficiency, but paid for it with the stuck...