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I'm considering getting one for my 6 keg keezer so I can vary my carbonation levels on different brews. Do you use one and/or do you think it's worth it?

I'm confident in the thermometer accuracy. It's a Thermoworks. Hopefully conversion took place in the right temp range before dropping to 140-141. I guess practice makes perfect huh? Thanks for the response and describing your process. I'll aim for that goal as well.

I use a 10 gal igloo cooler for my MLT. Usually no drop or very minimal in mash temp. Today I mashed and got my temp to 150F. I checked the pH at 10 min - stirred before checking. I then calculated and (About 5-8 minutes later) added required lactic acid to bring pH to target and...

Gotcha. I decided to go with a one step infusion mash this time. Mashing right now. Preparing my boil ingredients. Appreciate the help!

Poobah, I have a question regarding Mash pH. 1) How do you target and control the mash pHwhen doing a multi step mash? 2) Do you add your Ca additions to the mash volume or in the kettle?

I cold crashed and decanted the first starter. Then did the second step (which you see now). I'm concerned some contamination may have gotten into the batch via the crud. This is for a labor intensive and expensive spiced Belgian Dubbel. I'm not sure I should take the chance of getting it...

Not sure about the stir bar being thrown. I did a second step last night and it foamed over a little too. This was with the goo around the mouth. Do you think I should scrap it to avoid chances of infection? I think they foamed over because I used the full 2000ML cpacity with very little...

I made a yeast starter that had a very active fermentation and spilled over. It left a gooy, sticky mess around the mouth of the flask. Is this going to be an issue when I go to pitch the yeast?

Thank you.

I'm using the supporters version. I don't recall how to adjust for that. Also, would I need to consider anything different for pH if doing a protein rest followed by saccrification rest then batch sparking?

I plugged my grain bill into Bruin Water and the estimated Mash pH is 5.57 with RO water and no additions. When I add .5 grams/gal Calcium Chloride for 4.25 gal of Mash water and 4 gal of Sparge water it brings my estimated mash pH to 5.45. Bruin is dividing the "Mash" and "Sparge"...

I'm brewing this "Christmas in Belgium" and I ma not certain of what additions, if any, I should use for my RO water aside from lactic acid to bring the mash pH in the 5.2-5.4 range. Any advice would be very welcome. I'll be batch sparging - 5 gallon batch...

Thank you Sir. Plugging this into BS and checking my LHBS for ingredients. A few questions if I may: 1) Do you have any water treatment/profile suggestions? I use RO water and treat accordingly. 2) I notice in the OP there are two different boil times (75 vs 90). Which one is the latest...

I've been searching for a Winter/Christmas beer to brew. This recipe looks delicious but seeing that it will be November, 22nd before I can brew it, it will be far past Christmas before it's ready. Will this be too heavy of a beer to tap in January/February? Also, is the recipe in the OP...

I've been reading a bit about winter ales and I'm planning to brew on next week. I don't really have one to compare to. I did read an article on HBT that was quite good. I guess I would like something malty with flavorful but not overpowering spices. Something that isn't so heavy you only...

My pH during the mash was: @ 10 minutes - 5.39 @ 20 minutes - 5.36

Not sure what brand it was. I'll check.

I brewed BierMuncher's Black Pearl Porter recipe for the first time. It is definitely good but there is s slight burnt taste that is not typical of other porters I drink. Can you help me identify what this may be from? I would like to alter the recipe if it is an ingredient adding this character.

I've got 6 faucets all using 9' of draft line inside my keezer with my CO2 set to 12 psi. Only 1 pours at the rate I really like and some are very slow. One even after shortening the line to 7'. Here is a video I made a while back of one of lines pouring a little slower than I would...

Reading this reminds me of just how ignorant I am.