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I usually pre boil with 6.75 gallons to get to 5.5 gallons post boil into my fermenter. Altitude/Temp/Humidity/Boil vigor are all variables; some being easier to monitor than others, and thus control. This takes some honing in as others have mentioned.

IMO, I think that’s a bit much on the Crystal Malts for a pale ale.

$130 on the kegs and id give you the shipping! let me know

Yeasty Boys! Which yeast did you use?

Pre-acidification to 4.5 will ward off unwanted bacteria and once the Lacto takes off (which if in the 80s-90s degree F range that will be almost immediate) you are golden. I have done a handful of kettle sours and they are easy to keep clean. Another note: don’t worry about having a perfect...

Michael G. Scott in the house [emoji482]

That’s interesting. So would a step mash downward towards a lower temp be used? I have to admit that Palmer is my cornerstone,like many, and I remember something in his “How to Brew” book about the alpha and beta being limited in the sense that they exhausted themselves out at higher temps in...

Also, I had a similar beer last weekend at a local brewfest. The brewery called it a strawberry milkshake and it was a hit with both guys and girls alike! Can’t wait to hear how this one turns out!

Wouldn’t the higher mash temp just lower the abv? I have seen in a few places that the long chain sugars created by the alpha amylase are not sweet. Also wouldn’t the lactose would provide a creaminess that the malt alone couldn’t?

Thanks for the reply. Just another little question that stem from this: 1) In regard to the chemical additions to the sparge how do I know the final PH and chemical composition? The calculator seems to give me the mash PH and composition but not the final volume composition. It seems logical...

So, I have reached batch 15 of my brewing hobby and I had a new "first." I rebrewed a recipe I used before. I was ready. I had my notes all set out in front of me and I was only going to tweak one thing. I realized that when I would enter my water profile into the EZ calculator I always used...

Hey all, I just wanted to see if anyone who preordered hops from Northern Brewer has received them yet. I am anxiously awaiting their arrival!

This is interesting and these posts always seem super relevant to my brews. I just brewed a Berliner Weisse that was 50/50 pilsner and german wheat and my pre boil was also strangely very low. I wonder if it could be an issue with the pilsener malt itself. Is that possible with todays quality...

Units of measurement are important to remember. I made the Blue Moon clone that everyone uses from this forum and the brew day went spectacularly UNTIL I reread the recipe and I realized I used ounces instead of teaspoons. The beer is cold crashing right now and smells good but time will soon...

Take a gravity reading. You may not have seen activity or notice a big difference of yeast in the starter but that does not mean it didn't work. A gravity reading should tell you all you need to know assuming you pitched a proper amount of yeast to reproduce in the starter. Also- I always leave...

I like that a lot.

My buddy sent this to me this morning after brewing with me for the first time. It gave me a laugh so I'm passing it along.

So here is the outcome. Taste: Reese's eat your heart out, my beer is delicious! Look: Eww, theres floaties in my beer Overall, do not do this. It's not worth it especially if kegging. The beer tastes good but there is no head and gross looking pb floaty things.

There is a great brewpub around my area that has told me they use actual peanut butter in their beer- and it shows in the lack of any head but its amazing! I also realize they probably add it in the secondary but the beer I made with PB2 and extract disappointment me so much today that I said...

So, I had a tasty peanut butter ale that I kegged about 2 days ago and boy was it delicious. A jar of PB2 and some peanut butter flavoring and this thing was destined for beer greatness. Until it wasn't. I sampled a beer today expecting an even better beer except I got the opposite. The peanut...