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It is a single infusion BIAB. So NO sparge. Would I just add 4.2 g of gypsum and 7.9 g of Calcium chloride to my RO water before mash?

I was looking at another recipe for a 5 gal NEIPA and it just says if you are starting with RO water to just add 1 tsp Calcium Chloride and .50 tsp of Gypsum. Does this sound about right? I have never messed with the PH either. So I am not sure what to do about that.

I am going to brew a NEIPA BIAB. I am going to follow a recipe I found. Since it is BIAB with no sparge I can't quite figure out what I should do. I will be using reverse osmosis water as well. Here is what the recipe calls for: Mash Water: CaCl2 (Calcium Chloride) - 3 grams CaSO4 (Gypsum) - 2...

Thanks, for all the responses. I was out of town and didn't see them. I will give it more time. I checked on it when we got home.....it has formed a monster pellicle. I will let it go and I wont bottle until it has the desired brett flavor. But it will still get more funky as it sits in bottles...

This beer is the 3rd generation of this yeast. I pitched sloppy slurry from my second batch. It was 50% wheat 50% pilsner. No hops as it is a sour. First pitched a carton of goodbelly for 2 days to sour then pitched the sloppy slurry of the 3031. First generation there was more saison than brett...

It has all melted at this point. Just a few degrees difference between ferm strip and water temp in the swamp cooler. Just waiting for fermentation to kick off so I know I didn't stress the yeast too much cooling it down 6 degrees after pitching.

So if the wort is cooler than ambient then there is a chance that the wort is actually cooler than what the strip says?

Ambient temp is 72 in the house. The strip reads 66 right now. And it's under a towel on the fermenter but above the water level. The water temp in the swamp cooler is at 61 now. Isn't the strip supposed to read what the temp inside the fermenter is?

So an update. I added some ice when I got home and put a towel around the fermenter. Has dropped to 66 since then. So that being said. Fermentation has not yet started. Will the drop in temp from 72 to 66 since pitching shock the yeast and cause it to stall real bad? Or should I be ok in that...

I am sure there have been tons of posts about these strip thermometers before. I have spent a good portion of my morning reading some of them. But haven't quite gotten to answers I am looking for. So if this is a worn out topic I apologize. Back story....We brewed a cream ale last night. Cooled...

Was curious if anyone could answer this question....wanting to order a Blichmann Hellfire Floor burner....I have a keggle. I know it will fit the keggle just fine but am curious if the height of the keggle and the burner together with no extension legs give me enough height to be able to drain...

It seems super fast. Just confused.

So our second generation with 3031 and it has been 11 days since we pitched on a 5 gallon batch of a hoppy saison. It was fresh yeast slurry right out of the carboy. Prior beer had been on it for a little over a month. In 11 days it has already dropped to about 1.004. Is that normal? I figured...

I just used 3031 to make a saison. First bottle I tried was great. We used fresh yeast cake to make our latest two beers. One will be another saison and the other a hoppy saison. Very curious how this will be on its second generation. Any idea what we can expect? So we syphoned off the cake from...

I guess the dosage put in would be how much it thinned it out? Never used it before. I can see if my LHBS has any. If they don't I'm not sure what my next step is if this doesn't drop anymore. Which I don't plan on it doing at this point. Sample today was drinkable. Def a little more sweetness...

After talking with another home brewer whom I trust....I decided to not go with either enzyme and to go ahead and add the strawberries. He said the enzyme might give me the opposite problem ( a super thin beer as it will tear thru the complex sugars that are left). He also said the strawberries...

mredge73.....I did a hydrometer reading this morning. I write down all the brew dates and info so I don't lose track of where the beers are during all the stages. It is two weeks since brew day on the cream ale today. As far as the hydro reading....maybe a shade under 1.020 so doesn't seem to...

I have a wort chiller. I was told early on that you should stir it with the chiller in there to cool it down faster? Oxidation from that or no?

Can I use the chiller to get it as low as it will go....then move to the fermenter.....then move to the swamp cooler until the temp gets low enough then pitch the yeast? I of course once its in the fermenter put the lid on and airlock it....then once the temp is reached open aerate then pitch...

I still have enough ingredients to do another 5 gallon batch of cream ale. I was going to do one with strawberries and one with peaches. I am going to mash lower this time....and get a tub and use the frozen water bottle trick to keep the ferm temp lower. Will also not pitch at 80 this time due...