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I used 1.5gram of slaked lime. Without it Bru'n Water predicts a pH of 5.14. As for that thread, can you simply tell me what ramifications you are referring to as there are a lot of long posts in that thread. Rev.

Use shredded coconut, you'll get more flavor due to increased surface area. One week is all you need. It will fade out the longer it sits. I use 2lbs of the shredded and I find that perfect. Rev.

Hiya @dmr, sorry to respond back late. I'd love to help but the issue I have is to assist I would need to give my recipe information out. Being that I dream of opening up a brewpub someday I'm a little hesitant to share some of my recipes. Yesterday I re-brewed the same beer that I earlier had...

I've used OxiClean for years with no complaints, not knocking it as it works great. However, being I just ran out of PBW this weekend (was my first jar of PBW as I decided to try it when I kicked up brewing again after a hiatus) I picked up a tub of OxiClean Free like I always used to use. Used...

Ever take your finger and rub the aerator screen under the faucet and find black mold on your finger? Want a more interesting experience, remove the aerator and separate out the plastic part with the screen. More than likely to find black mold in there on the vast majority of kitchen faucets...

I think it's just not as reasonable to some. For example, I clean everything once the beer is in the fermenter. I then don't usually brew until the next weekend the earliest. Sometimes there's a couple of weeks between brewdays. Should I assume that my fermenter, stirring spoon (to quicken...

I've been brewing for 8 years now :) It's wort temp, not air temp. I use Ss BrewMaster Buckets so I can read the inside temp being it has a thermowell with digital thermometer. Rev.

The base yes basically, but PBW has some additional ingredients. Personally I prefer Oxiclean, not because it's a lot cheaper but because it rinses off much easier than PBW. I find I have to rinse stuff many times to get PBW fully off. Rev.

Looks good except your OG is clearly a typo. The 111 rest will be a ferulic acid rest to give you more clove character and fermenting on the cool side will also give you more clove character. Underpitching however produces more of the banana esters. If you hate the banana, which I'm guessing you...

Personal opinion, unless you're also doing cider/wine/mead I'd say no. I don't agree at all with Beersmith's pricing scheme. Brad has moved to the ever-hated subscription model and the one time fee does not include major revision updates, only minor (see image below). I already bought Beersmith...

I've always found it interesting how people report such varied experiences for some yeasts. I've been using Nottingham for years now in many of my beers and while some here have reported over-attenuation and stalled fermentations (which are basically opposite results) I've never had either...

Could anyone suggest lengths for the Accuflex Be-Seal Ultra lines? Currently using 13' on my EJ lines and am switching over. I often do hefeweizens carbed to 17-18psi. Thinking 20' or 25'? Rev.

So long as the bag can withstand the direct heat of the element that should indeed rectify the issue. Rev.

"My strike water just flew in from Chicago and boy are its arms tired!" :confused: Rev.

The mash was likely thick because there's a full 1.25 gallons of wort that is sitting underneath the false bottom. IMO, the pump is pretty imperative with these units cause either your mash is super thick or you use more water which takes away from your sparge water which lowers your efficiency...

Knowing all this just serves for piece of mind when trying to ensure correct volumes. Taking hops/trub out of the equation for simplicity, if I want 5.2G into the fermenter and I have recorded my boil off rate to be 1.25G per hour that gives me 6.45 gallons volume preboil. At boil however the...

In regard to head retention, here's my coconut porter which was poured in the kitchen and picture taken in the living room. Doesn't dissipate all that much faster, just a little. As for adding oats - *that* is what I found to kill head retention. Not sure why it's often advertised as improving...

55F, right near the middle of the preferred temperature range as listed by Fermentis. Rev.

I've finished testing my Ultrabarrier Silver lines and the results are there is indeed a problem with the EJ line. It's interesting since many tests I've tried have not yielded any difference but I think I may have figured out what was misleading. I have two beers currently on tap, a hefeweizen...

Nope, wouldn't fit. I use BrewBuckets. You can get taller one's however that will fit Chronicals. Actual small refrigerators would be the cheapest option as wine/beverage center style coolers that are tall will cost way more unless you find a great deal somewhere. Rev.