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looks like my PH was 5.52 at sparge. I had never done this recipe before so i made a 3 gallon batch. 1.3 oz of D180 and 6.2 oz of candy sugar (rock candy) at end of boil. calcium magnisium sodium sulfate Chloride Bicarbonate 49.4.. 6 ... 45.8 ...

Try looking at Candisyrup.com / recipes. just did this one not yet ready to bottle but tasted really good.

oh jez that sounds delicious. I won't be putting mine in a barrel ( don't have one) but if this one works out there is a possibility of adding oak chips next time. I just hope mine comes out good. Hottpeper, did you use the Candi syrup recipe, and what water profile did you use? The water...

Using a recipe from Candi syrup web site for St Bernardus 12. Almost done have tried to follow the recipe as close as I can, right now at 40 F for the past 6 weeks. It is sitting in a keg (with minimal C02 on it so it won't carbonate) was thinking of using the instructions from the web site "...

Recently I have seen recipes with Carahell. The description sounds like malto dextrin and I was wondering if they are the same or would carahell have more to offer?

I have an electric 240 v 30 amp HERMS system so I let the PID manage the temperature.

I guess maybe the best way to do this is to have the strike water in the mash tun heated though the HERMS coil, the sparge water in the HLT and get those to strike temperature, then add the grins when the water reaches strike temperature. Probably the way everyone does it.

thank you, this I have used for years on a 20 amp breaker. It is good for 2.5 - 3 gallon brews. I have since graduated to 240 V 30 amp HERMS system but am redoing the controller for this one (originally in a emptied computer case but now have a nicer smaller control box for it) . I will use it...

I have a small 120 volt PID controlled system with a 2000 watt element that I have used with a 20 kitchen GFI wall outlet. . What will the difference be between brewing with a 20 amp wall outlet as apposed to a 15 wall outlet?

I tried it yesterday, the idea is to just make things simpler. My brew equipment is a HERMS with a 240 v 30 amp system. when I normally start I heat up water to infusion temperature in my HLT and put the water into the mesh tun. I figured just to simplify the process by adding water to the...

Anyone see any problems with starting your mash with cooler water from the sink instead of bringing it up to temp before putting into the mash?.. last brew I started my HLT water but decided to just put it in the mash tun with the grains and heat both up to temp via the HERMS coil instead of...

I didn't add the sugar, it didn't seem like a good idea to me. We will see in a few weeks how it turns out.

I have seen recipe's on cream Ales that call for Sugar ( assuming not for bottling). Is it normal for cream ales to have sugar in the Mash/boil?.. like this one....https://homebrewacademy.com/cream-ale-recipe/?fbclid=IwAR0Hy8Z5Q4X9x5EH6bX5HqqzOwnB5XzzDgjyjpfP_Quf8JZUh4sfldWi-GI

water used 5 gallons of Aurora co water- ..Ca-41...Cl-45...Na- 43..So4--71...Mg-7 .....cut with 5 gallons of RO water....salts used....1.8 gr calcium chloride---1g Epsom salts---.84g Gypsum for Mash,,,,and for Sparge 1.2 g Calcium chloride,- - .7g Epsom salts--.6g Gypsum.

Been brewing for 7 years and never done this..messed up and forgot ALL my salts for the mash and sparge....crap....tossed them all in the boil at 60 min.. PH and Gravity seems ok when checked after the salts added in boil. But what can I expect from the beer now? cream...

I have a cream ale recipe that calls for .75 lb. of table sugar in a 5 gallon batch, I have never used table sugar in a beer at all only corn sugar and that was for bottle priming . That seems like a lot. Here is the recipe let me know what you...

Thank you for a great answer.

Do any of you winemakers cold crush your wine after Final Gravity when it is time to put it into the secondary?

I got everything ( I hope) to brew a 1 gallon of wine using the Winexpert Chardonnay along with a equipment kit. Have read the instructions and understand all of it But I know they always try to make it simple and leave out some of the info that experience winemakers use. Any advice for a new guy?

That seems to be right on Seamonky, that is what I will do.