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I have a 15 gallon kettle (eBIAB) and have done 1.068 beers to 12 gallons. Probably could do bigger beers if I wanted to. However, that's with a dunk sparge in a smaller kettle. I rarely do this but when I do, I use a strainer to remove some grain into 2 smaller mesh bags and dunk those in the...

I love, love, love smoked, burnt ends.

I also have a few years of great brewing with a system from High Gravity and never have looked back. I've lost count of how many batches I've brewed but brew about every 3 weeks or so on it. There's lots of well known systems on the market and I'm sure they're all good but I think HG doesn't...

I'm brewing this weekend and will go overboard checking everything closely and making notes. Even got a new ph meter on the way. It's all only money!

Nothing fancy but it's done well the last 3 years. https://www.amazon.com/gp/product/B002SVLB8E/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Here's my update. 8 days ago I brewed an 11 gallon batch of a beer I brew a few times a year so that I know how its supposed to taste. I took half and pitched some Hornindal and gave my brother the other half and he pitched Imperial Flagship. I kegged my half yesterday and took a taste today...

I go thru sacks pretty quickly as my brother brews and he uses my stock too. But, many times I'm mixing my 2 row. I've used Mecca Lamonta, Great Western, Proximity and recently, a bit of Montana Crafts 2 row. Sometimes I blend depending on my stock and other times, solely use 1 main base malt.

I BIAB so no sparging. I use gypsum, calcium chloride, non iodione salt and epsom salt on a regular basis. I usually use both Brewfather and Bru'n water for my calculations and while they never are extremely close, I usually choose somewhere in between.

I have 2 TDS meters, they show 000 and 003 even after running 12 gallons. Gonna brew this weekend and see where that gets me. Not sure what, if anything to try except I'll keep doing recipes I've done a number of times that were good.

The last few beers I've done have all had a similar but to different degrees of a chalk taste to me. I've done absolutely nothing different but I do have a somewhat new RO filter though when I first got it, I didn't have this problem. Here's some info: BIAB, usually 6 gallon batches. I've...

Well, I did make a 2 liter starter Friday and while it didn't seem to take off as fast as it normally does, it did work, taste and smell ok so I guess I'm good.

I don't want to crap on Morebeer but the last 2 orders have been problematic. This time I placed an order on a Friday but mentioned not to ship until after the weekend and I paid for 2 ice packs. Well, they shipped it on Friday anyway. FedEx is partially guilty too because they were a day...

I just received my order from Label Peelers of a sack but won't have time to brew for another 2 weeks. I like trying different malts and tho 55 lbs is alot to take a gamble on, the little I've read shows this malt to be very well liked. But I'm hopeful it's going to perfectly fine.

I agree with Vic Secret and Galaxy....really, lots of Australian/New Zealand hops work well with it, especially Nelson Sauvin. I did an IPA with VS, Idaho 7 and Galaxy that is worth redoing.

I like Chinook and Simcoe for WCIPAs but almost all of the C hops will work well.

Wow, my head just exploded! :)

I watched last night and sent friends the same warning. I can never get back that 2.5 hours. She's hot and great to look at but how could they get this so wrong?

Anyone tried this yeast yet? I grabbed a pack to try soon and was curious about the actual attenuation. As it's a beta, there's nothing out there so I hope to send Bootleg my thoughts on it when done but I'd like to know others opinion. I'm assuming Chico is Chico.

This is what is suggested in BF for a CDA and I've seen very similar numbers 3 other times in my OCD searching. Can't find much on them anymore. Thanks for the feedback, I do get a sense that your suggestions are spot on.

My brother wants to brew the W10 Pitch Black CDA by Widmer Brewing. I've never done this one before but he always asks me to put together the recipe and figure out the water additions. When I put the this recipe in Brewfather, the ph is already 5.22 without adding anything at all to RO water...