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Hi, Thanks for your thoughts on this. So, here's my water profile. -Ca: 50.3 ppm, Mg:10.9 ppm, Na: 27.4 ppm, SO4: 69.3 ppm, Cl: 54.3 ppm, HCO3: 89.6 ppm. I adjusted my water to match this Beersmith's "Balanced Brown" water profile...which is, if memory serves correctly, the exact water...

It tastes like a porter. Surprisingly, it doesn't taste sweet...and it's a bit harsh (bitter) at the back of the palate. I can't tell if that's the hops or from the darker roasted grains.

A hydrometer. I'd calibrated it and it's off by 2, so when it reads 1.026, it's really 1.024 at 68 degrees.

I brewed my first porter on Tuesday. As like all my beers before, it happily took off without delay and appeared to be fully active within 9-10 hours. As this was my first time using Imperial Darkness yeast and not really finding much information online about how it acts during ferment, I...

And, I see that the burner ships directly from Blichmann if ordering from More Beer...why charge for shipping if it's coming directly from the manufacturer...and that manufacture offers free shipping when ordered directly from them?!?!?

Free shipping when ordering the Hellfire directly from Blichmann. More Beer is matching the price, but tacking on almost $24 for shipping. Another example of why it's always good to check directly with the manufacturer as often times its cheaper for some reason or another.

A big paver or the cement backer board are great ideas and solves my problem of finding a solid base to sit one on! Truth be told, when I'd first looked at the Hellfire, I didn't realize that those four short 'legs' were actually legs...I'd initially assumed that they were a part of the burner.

I'm online checking that one out right now...the price is good. And, it heats quickly and can maintain a boil? Thanks,

Thanks for your opinion on the hellfire. Question - can the burner rest on any type of surface without legs or a stand such as you used? The burner itself doesn't seem to be that high and I'm curious if the bottom gets hot. Thanks,

Good Morning, I've been brewing my 5 gallon batches on my gas cookstove. Although the stove is certainly up to the task, I'd like to move this part of the operation outdoors due to the condensation/humidity from the typical 60-90 minute boil...and it'd be nice to erect some type of hoist to...

Nope, nothing to take back...they cut me 4' of single walled beer line and said I was fine. Before I hooked everything up to start kegging, it dawned on me to do some research into if there were better beer lines, i.e. maker, material, etc. That's when I discovered the double walled line and...

Good Morning, I'm using the: "EVABarrier Double Wall Draft Tubing - 4 mm ID x 8 mm OD" and it pours wicked fast. I opted for this beer line because it stated in the description that it was 'perfect' for when short lines were needed. And, the outer thickness made sense and it was BPA free...

Hi, I do have the double walled beer line. I'll see if a longer line will do the trick. And, yes, I'm using a picnic tap and wonder if that cheap thing is contributing to the issue. Being someone who has never worked in a 'shop' and relatively new to brewing and absolutely new to kegging...

Hello, and thanks so much for your responses! Hmmm...I didn't even realize that there could be different temperatures in the keg while it's sitting in the fridge. The fridge maintains around 38 degrees...of course, when I open the door that 38 degrees goes out the door (literally and...

Good Morning, All, First time posting. :) I've been brewing (all grain) for the last year and have finally graduated to kegging my beer. I finally got tired of seeing my hard work quickly turn as brown as the bottle it's sitting in - as well as that dreaded wet cardboard flavor after just 3...