Search results

Maltodextrin can be added at kegging or bottling time if you determine the beer is thin. Maybe boil about 4 oz and add to beer. Not sure about amount. This way you can still brew and pick it up later. Or 1/2 lb plain oatmeal.

Try a restaurant supply store if you have one near you. They have smaller plastic food grade storage containers with sealed lids that will work after you add an airlock.

I nuke spices in a Corning glass for a few minutes and dump them in keg.

I am in Lancaster club and make the trip to Pottstown several times a year and come back with a carload. PM me for details or see me at next meeting.

You can also steep the chocolate overnight in mash water and it won't be roasty, but it will be darker than pale.

This combined with 1/2 lb oats toasted at 350 degrees for 1/2 hour works for me.

I agree with Bobby. Sounds like you may have been given pale chocolate for one of the grain bills.

The Hydra from Jaded works as advertised. Very good design. Love mine.

I have activity usually within 8 hours fermenting at 65 degrees. Krausen drops in 2 days usually then I raise a couple degrees to clean up.

My 10 gallon Spike is perfect. That one is just one that slipped through. It happens. They are rectifying the issue, so now it becomes a non issue. I will order from them again.

I have the MW102. Calibrate every brew day and it stays stable. Bought it over a year ago.

My bad. Didn't see your salt additions were in ounces. Brew on!

I am no water chemistry expert, but I have asked some questions concerning gypsum additions in IPAs. Based on what I have been told, you may want to include more gypsum for a 13 gallon batch. Maybe post this question on the Water chemistry board.

+1 on Denny's and Cali 5

Thanks. I see what you mean. I do like a hoppy beer, so I will play with that.

That's what I thought. If I do that, then the sulfates box changes to orange and I am not sure if that is ok.

Brewing a session IPA and trying to get my calcium closer to Brun Water, but cant seem to do it without adding too much chloride. Any suggestions or leave it alone? BTW, I am no water expert.

All of Jamils recipes are in Rager, not Tinseth I believe. That's the difference.

Now that's a prize ! Congrats!

My Hanson order shipped today!