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Hey guys, I use Bru'n Water calculator, it has never steered me wrong! I am going to be brewing a Chocolate Hazelnut Porter for a competition at the end of February and wanted to see if I can get some opinions on my water profile. My ingredients for a 5.5 gallon batch are: 10 lbs British...

I'll be at the Barclays both Saturday and Sunday so I won't be around this weekend, but am interested in meeting up. I have a Pliny the Elder clone which I feel is excellent and would like some feed back on soon.

Excellent info guys! Thank you for your help on this matter. I will have to experiment and find out what I like best. What do you think about adding baking soda to increase sodium levels? That way you can keep chloride under 100ppm, sulfates low so they do not create a harsh bitterness, and...

Awesome, I will look into that table and see what I come up. Thanks

thanks Yooper for the heads up. I am trying to add a small amount but the EZ water calculator doesn't have a place to add table salt, so I am searching Designing Great Beers to crunch some numbers. What is the max Sodium ppm you added to a beer? And what would you suggest the max be?

Also, how do you guys feel about adding salt to the boil? London water profile has sodium at 100ppm via Ray Daniels book Designing Great Beers and he recommends adding some salt to the boil. Suggestions?

I figured that is what people meant by saying not to use distilled but I just wanted to be sure. As long as I am adding the proper amount of gypsum, calcium chloride, and epsom salt I should be alright correct? I recently brewed a Pliny the Elder clone that is still in my fermentation fridge...

Excellent! This is exactly what i needed to hear because, like I said, I've been brewing with distilled and adding all my mineral additions to the mash to adjust pH and for flavor reasons. I am brewing a smoked baltic porter tomorrow with 100% distilled water and adding the necessary amounts of...

Hey guys, I've been brewing with distilled water lately mostly because I like to control the minerals in the beer but I have recently been reading that distilled is not the way to go when brewing all grain. I use EZ water calculator to get my minerals to the appropriate levels and add gypsum...

Smoke, Abrasive, Furious, Bender (regular and coffee), Overrated, and/or Hell. Darkness would be amazing but I know that is a long shot. What about you? What would you be looking for?

Not interested in 120?

They don't make fort anymore so i think as tempting as that is, I'm going to hold onto it.

What would you want for some of that fresh heady?

Yes I can get fresh 2013 120. I'm def interested in those!

I have an 2008 Forte that I wanted to enjoy on a special occasion unless someone blew my socks off with a trade. I also have a 2006 120 minute that I'm saving for the same reason. What do you have?

I'm in. Lets make it happen

Hey guys, Looking to trade for Pliny, Surly, Heady Topper, or similar beers I cannot get on the east coast. I have a Pliny clone in the fermenter and want to brew a Surly Smoke next. I have also brewed Furious and Bender so I would like to try those beers too. I am on the east coast and...

so I put my numbers into yeastcalc and after playing around with it I found that the Kai Stir Plate tells me that by pitching one vial into 2L, I have 382 billions cells which is close enough to the 378 it says I need. That means I do not have to decant and make into a new starter but the Jamil...

Brewing a German Pils in a few days and building up a yeast starter with WLP 830. I put one fresh vial in a 2L starter on a stir plate. It is in the fridge now to get decanted and put into another starter. I don't know what size starter to use next. Mrmalty says I need 378 billion cells. From my...

The way I look at it is...will the yeast make the best beer possible? My answer was most likely not so I didn't use it