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Yeah, had to check twice that it was 80%, since I was under the impression that it's common to have 88%. Don't know why they have it as 80%. This is what I have...

Ok I did two test mashes this evening. In each one, I had 200g pilsner malt, 2L tap water, and added .5ml of 80% lactic acid - I tried to hold the temp consistent at 64C. This was typed into the Bru'n water spreadsheet, along with the averages from my city's water, and it said I should be...

Is that after the gelatin? If so, you've got the world's most adapted bowels to brewer's yeast.

Good point, on its own, element power doesn't have any effect, unless it's too weak to provide a sufficient boil. I'm also with you on cloudy beers like the ones he's brewing. I don't like yeasty beers at all. Even in my FG samples, I have a hard time deciding if the final flavor is going to...

I can't imagine how your intestines must be doing with all that suspended yeast. I'm guessing your bowel movements are on the looser end of the spectrum. I mean there's always a chance it might be finished with fermenting warm and all, but 7 days. That's borderline a problem if you can't let it...

Notice that he said it continues to vent. Vent being the key word. If you make the primary fermentation produce entirely too much sulphur, you need to secondary in a vessel that will vent. Racking an unclean beer to a keg after 10 days won't get rid of those compounds that need to escape out...

I think I'm going to have to do a test mash probably. I read in some other threads about drifting, and although I'm not using RO water, the ion content is fairly low in my water I believe. So it was hard to see it not drifting. It is coming out of the tap right now at about 12, so I also warmed...

My point wasn't that you can't call your beer whatever the hell you wanna call it. But when you're attempting to discuss a topic like this with fellow brewers, it's prudent to use a common vocabulary. I actually don't prefer most IPAs that are brewed to style. So when I brew an IPA and I talk...

I think I get what you are saying, and I get the impression you understood what I was getting at. So I should measure my pH of my water, and check to see that it lines up with the report first. Then I will add my 88% lactic acid until it measures 5.5. What amount of water would you recommend...

I'm just not sure there is such a lab that I could do that with around here. That's the main problem. I know the mineral content is generally pretty low. But I just moved from the west coast to the east coast. They are geographically quite different, but the municipal's water report from over...

This has been my point, and others' point, for a couple of pages now. It's great that you love the beer you're producing, apple, but that doesn't mean it is what you are calling it. In the beer brewing world, just like everywhere else, names have certain meanings and are there for a reason. A...

if only you had chosen the ability to travel through time, then you could go forward in time and see if you did win, and why you lost, so that you could win. Unless you don't believe in messing with destiny.

My new Milwaukee 102 should be arriving on Thursday. I plan on brewing on Friday. I'd like to check to see that the information I've input into the Bru'n water spreadsheet is fairly accurate. I've found reports online for my area, but don't really know how reliable they are, 1) because I'm only...

Thanks everyone here (and some others in other places), I ended up purchasing the milwaukee 102.

2-row pale malt, cascade, and fermenting at 68f doesn't make a helles. If you did use a lager yeast, you can call it a pale lager, but you can't call it a helles. Did you use a lager yeast, btw? There are plenty of homebrewers in your area that are active on this site. I'd honestly share some...

Also, if your main point is to brew this helles warm and see if it comes out with any off-flavors, the more adjuncts you add, the more off-flavors you're going to mask. So in pursuit of your goal of creating an anecdotal, no off-flavor, quick turnaround, warm-fermented lager, I would stick to...

To be certain, of the two options presented at the top of this page (page 4 for me), I prefer the one on the right just by looks alone. Also, you really should stop with the statement "just some 2-row and some hops," as to me, that implies simply 2-row pale malt, and hops, which would obviously...

:takes off his sarcasm hat, puts on his sincere one: I agree with this, and I think most people who have participated in this thread would as well. Likewise, I would say most of the people who have commented also highly admire Marshall and his gang and what they're doing for homebrewing. I...

Weird, where do you think they got the smoke flavor from?

And that's completely fine man, if you're just looking to make some quick booze in order to get drunk often enough. If you're not looking to make the best beer in the world, that's completely fine. BUT, that's not how you started out the thread, and it's not how you've discussed your methods...