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Without salts and acid malt pH was a predicted 5.66 9 lbs 2 Row 0.75 lbs. C20 0.25 lbs. Carapils 0.25 lbs. Acid Malt Full volume mash at 150F for 60 minutes

Embarrassingly enough I don't know. I'm just now starting to wade into the water chemistry world and need to save up for and decide on a pH meter (any recommendations appreciated). Anyone want to buy some used corny kegs? I understand it's difficult if not impossible to really say what could...

I ended up adding my salts to the mash at the 45 min mark. I do a full volume mash and always add them to the strike water before dough in. What effect could this have to the mash process and the final product?

Type: All Grain Size: 3.5 Gallon OG 1.054 FG 1.010 Yeast: OYL 004 Mash: 150 degree full volume Boil Time: 60 min Primary Fermentation: 14 days @ 65 6.00 lbs 2 Row 0.35 lbs C20 0.35 lbs Carapils 0.70 lbs Munich 1.00 oz Chinook @ 12 1.50 oz Citra @ 4 1.50 oz Citra @ 2 1.00 oz Citra @...

I can do a FFT but was curious if you could eyeball it. Given the benefits of a FFT it makes sense to do one any way.

I'm writing a brew day manual so I can venture further down the rabbit hole of LODO brewing. I may have found a use for my perfectionism... I'm fascinated with this whole low oxygen brewing idea. I don't know about the rest of you but one of the first things I learned when I started out was...

I fine in the keg and I've left mine longer than that before with no problems. I don't chill after heating and have had no ill effects. It's such a small amount of liquid it wouldn't take long to get it cool if that eases your concern. After you're done heating etc just RDWHAHB and by that time...

Initially yes that was my train of thought but as always I was overthinking the whole thing. As mongoose said you set the temp to where you want it and let the inkbird do its thing. I was also wondering about the temp in the center of the bucket vs the outside (where the temp probe is) but...

We brew an annual batch of 20 gallons to fill a 15 gallon bourbon barrel. We use the extra 5 gallons as top off over the course of the year and just keg whatever is left over. When we first began barrel aging we left our first batch in for only 6 months and agreed we weren't getting what we...

We know that as beer ferments it produces heat. According to an article in Brew Your Own magazine "the heat generated by an active fermentation can warm a typical 5-gallon (19-L) batch of beer by 10 to 15 degrees Fahrenheit (5.5 to 8.3 degrees Celsius)." I brewed 3 gallons of IPA yesterday and...

Does PBW loosen or remove scorched grain from the bottom of a kettle? I'll use good ole fashioned elbow grease too but I have multiple kettles to clean after our annual 20 gallon brew day and was hoping to get a leg up on them.

Lol...Don't leave me hangin' day trippr post it! Thanks for the feedback everyone. I was not feeling lucky so I ended up taking the advice you all gave and dumped it. I'll just overbuild my next starter so I have some on the shelf for the next few brews. RDWHAHB

I brewed a kolsch 5 weeks ago and had left the cake in the bucket with a little liquid on top with the plans of brewing another kolsch and just tossing it in on top of the cake. The cover has been on the bucket since then and it smells and looks ok. Can I still use the cake for my next kolsch...

I put the date that it was bottled on the cap and I write something abbreviated on the cap to ID the beer (BW = barley wine, IIPA - double ipa, etc) then write the same thing on the top of the recipe in my recipe book so I can go back and look at details of the brew day and/or recipe (I write...

El Dorado - Thanks

You should pull the trigger. I brew mostly smaller batches and my 7 gallon fryer kettle works great. In the meantime keep your eye on Craigs List, Offer Up, and the like for a used hi quality burner. I found a used Hellfire with leg extensions for $50.

Look up EdWort's Bee Cave Brewery Kolsch recipe in the ale recipe section. I'm brewing it tomorrow morning. I'll tell you from experience that EdWort's recipes come out great the first time. It's a simple brew although you'd either have to stop and get the hops it calls for or check what can...

Family first always and forever.

I have a friend who roasts his own coffee. He always gives me some and when I feel like some joe in the morning I grind what I need fresh. I got up extra early to finish something in the garage yesterday but instead of finishing the garage stuff, I ended up brewing 3 different batches of coffee...

Sweet candy/citrus, fruity/citrusy, candy-like and for me floral. When I go down to the basement now I find myself staring at the fermenter in hopes that it will finish sooner. Can't wait to try this... What recipe do you like the most using these hops?