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I didn’t say the people weren’t educated, I asked for educated answers. I’m educated. But in this instance I was stumped. Telling me not to worry about the water, and focus on fermentation and recipe is not helpful or educated.. How is it fruitless? Is targeting authenticity dumb to you? To...

Sounds like the only way is chalk, and using co2 to dissolve. Next question is what does calcium bring to the table? I appreciate some of you all’s ability to neglect a detailed water profile, but this is my latest quest in brewing better beer. I am relatively new to water chemistry, and...

See OP. How to elevate calcium and Bicarbonate, WITHOUT elevating sulfates and chlorides

Guys, I appreciate the suggestions.. I suppose this is why I’m so hesitant to post on here. Fermentation and recipe are covered.. I’m happy to share my recipe, but I know it’s solid. I’m asking a water question. I am using Bru’n Water, and looking to match Rochefort’s profile, bc that’s what I...

So Calcium is irrelevant?

Hey guys, started building up a water profile on Bru’n Water for a BDS. Opted for the Rochefort profile, since I will be using WLP540 strain. However, having trouble getting my Calcium and Bicarbonate anywhere close to the suggested levels. Looks like chalk covers both minerals, but per the...

I guess my question is, do we just like citrus hops so well, we don’t bother with piney hops anymore? (I know their still used, but you know what i mean).

Me and some friends filled a 15 gal FEW rye barrel with Wheatwine. Turned out amazing!!

Having a Bell’s Quinannan Falls IPL, and was just pondering the rarity of piney IPA/IPL’s these days. Citrus hops have obviously taken the spotlight. So are citrus hops just the hot new thing, or did the masses forget about piney hops when the citrus rage emerged?

Duh....lol. Thanks!

Does anyone know the formula to figure the weight of beer/gal?

Thanks guys! I am a believer in patience, although it is tough sometimes...

Hi, long time brewer but just dove into Lagers headfirst recently. I am big on brewing session strength beers, and repitching the yeast cake into high gravity beers. I have already utilized this with Lager yeast as well, and I'm left with a Baltic Porter and a Dopplebock that I'd like to bottle...

I started with the Duxtop 1800. Works great with a 4-5 gal pot. I did 2 gal batches on mine.

Haus, Blichmann has published an article in BYO at least twice now on the subject. For electric, you divide the max watts of your element by 17.5 (i.e. 5500/17.5=314 CFM<) It's much different for gas.

Looking to build an exhaust system for my 3500W induction BIAB setup. Doing the math, looks like I need to be around 200 CFM or greater. Going to use a large pastry bowl as a hood. Any recommendations on an inline duct fan? Trying to be conservative with this project.

Thanks TorMag. What kettle do you use?

Avantco IC3500. Can't wait to try it! Waiting on my brother to replace the old 240v dryer receptacle with the correct style to match this plug. Also waiting on my ball valve and side pick-up from Spike.

My new rig! Will be the heart and soul of my also new brew room!