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Got your attachment, jez looks like you have done a lot of work on this... thank you for sending it to me. I will play with it later.

Email is [email protected]

Water profiles kind of get me all confused, not very smart with this. I do have the Water book but most of that goes over my head.

I would love to see your program I may answer a lot of questions. I have used the OG for the grains that didn't include the D-180 for my water and mash profiles. with 10 lb of Belgian Pilsner and 5.5 lb of Belgian pale malt it looks like the total OG of those malts is 1.077 and the pre-boil...

Thank you Mike this is what I was after. So I would guess I would just use the water profile for the gravity of the grains then excluding the candi syrup gravity?

thanks Vale, so if I figure my water profile with beer smith or brewersfriend for the mash I should include the D-180 even though I am not using it in the mash?

I am about to try out the Westvleteren 12 with candi syrup (D-180). Many people have suggested putting the D-180 in at the last of the boil, If I do this should I figure my mash water to only be using the Pilsner and Pale malts or should I include the D-180 even though I am using it in the boil...

A couple of places i started looking into this and was wondering if anyone had really brewed this which it seems they did. http://www.candisyrup.com/uploads/6/0/3/5/6035776/westvleteren_12_clone_-_040.pdf and this one has two recipe's, one is "old world and the other is " traditional"...

Many years ago I took my daughters small dorm fridge and built a wood box with foam insulation around the inside for a fermenter box and a controller for heat and cold to manage the fermentation. It took some work but it works great. A refrigerator or a freezer works good for this too.

another plus for the the dip tube to be up is at the end of the boil if you whirlpool all the hot break and hops drop to the bottom of the pot where you would suck it up if your dip tube is down. with the dip tube up you get clear wort into the fermenter.

Mine takes about 2 gallons to cover the element. I would think maybe the kind and quality of the float switch would count. I have redone my equipment profile to include the new loss. Only brewed one brew with it and still dialing it in. Being a cheap guy I am staying with the dip tubes for now.

Thank you for your input Hyperfocus, this is the kind of honesty I was looking for. when I asked if anyone has ever brewed this I didn't get any responses. Thank you for yours. I am going to investigate this more. Did you brew the "New world" or the "traditional"?

I have cam locks too. seem to work fine

I have a Anvil pot that is use for the Boil pot. It has a dip tube and you can rotate the spigot so the dip tube rotates also. I have used it to get the last of the wort but have decided not to worry about the last 2 gallons that are left with the dip tube up. I have to add more wort to the boil...

This is a post from last year, I have learned a lot about this. Float switches aren't reliable they give out so don't use one. An acquaintance of mine that owns the Ruby Street brewing systems says they came up with a better idea. Your dip tube normally points down to drain all your...

I have been looking into finding a recipe for Westvleteren 12. There are several recipe's around and I found the one on this forum. I am just wandering if anyone has brewed this beer and how did it turn out? Also which recipe did you use the "new world " or the "traditional" and if there are...

I will try Brun water.. looking at Brun water What do I pick for a Munich Helles? I chose yellow dry, is that good enough?

I normally use BeerSmith for my water profiles. I have been looking at Palmers water styles, I have been working on a Munich Helles and see a big difference in Palmers profile and what Beer Smith shows for water. I don't know which one I should use. If I change the profile from Munich Helles to...

This sounds like it will work good for me.. thank you for the post.

I am looking to figure out what you would add to RO water for Styles like Pilsner, light Ale, Malty, Amber, Dark beers. That would about cover it for me I think. while looking for the answer I found: add 1 teaspoon of Calcium Chloride to 5 gallons of RO water:: then for Hoppy only add 1...