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Picked up my ingredients for this brew today at my LHBS and one of the guys there (a respectable brewer) had suggested that I could eliminate the Malto-Dextrine and mash at 152 instead. He also strongly encouraged me not to mash at 158, especially when using the Malto-Dextrine. He said it would...

My Kona didn't come out as red as it should have. Followed the recipe to a T except for adding the first hop addition too soon. I haven't had an original Kona so I can't compare the taste. It's OK but not what I was hoping it would be. I kegged it 8 days ago with gelatin and stuck it in my...

Thank you AJ.

Can I just use Kroger distilled water or do I need to find deionized water? If so, where? I'm using a Hach Pocket Pro+ meter.

Just getting started with the supporters version of Bru'n Water. I'm also using RO water and I'm preparing for my next brew (porter) on Aug 6th. My plan was to conduct a test mash (first time doing this) using my new, first Hach Pocket Pro+, enter the findings into Bru'n to see how what I need...

Hey Folks, I've been brewing for 10 month's now and I've come a long way..... farther than I could have imagined (or seemed possible) when I first started. I have soooo much to learn but I'm hungry (or should I say "thirsty") to become a better brewer. I've yet to brew my first recipe...

Whenever I have a beer or 3 early in the day, I feel tired and out of it early in the evening. What's your secret to having a couple brews around lunch time and still feel like hanging out in the evening? i.e. On vacation.

So I need to get some more brews under my belt to determine this correct?

I made a batch of Starsan solution in a new gallon of distilled water. I notice a mild off smell that quickly goes away when I pour the solution into another container. Must be the water container. Oddly enough, it smells a bit like marijuana. DOH!

I fermented mine for 9 days, kegged from primary with gelatin at fermentation temp, put in keezer and carbed at 30 psi for 36 hours while it chilled to 40 degrees. I tasted on day 11 and it was delicious. 11 days grain to glass.

I thought the test mash should be w/o additions so you can determine what the base line pH is in order to determine what acids to add to achieve desired pH?

I have my new Hach Pocket Pro+ meter and supplies and I am preparing for my next brew. I have never used the meter before and I have never created a test mash before to determine mash pH and adjust accordingly. I am going to be brewing Biermuncher's Black Pearl Porter from this thread...

I'm preparing for my next brew and I have a question regarding adjusting the recipe based on my systems efficiency numbers. I'm still trying to dial in what my systems efficiency really is so I just have to go by what my latest brews have been. I'm brewing Biermuncher's Black Pearl Porter...

I brewed this on 6/26/16, kegged it on 7/5/16 and carbed it at 30psi for 36 hours, set it at 12psi and just tasted it 14 hours later and it's delicious! 11 days grain to glass. I'm really focused on consuming it on 7/10 so it should even be just a tad better.

Nice, works well for you?

I just picked one of these 6.5 gal carboys up and I need to rig a blow off tube system for it. On my other carboy I use a #10 drilled bung with a 5/16 hose stuffed into it for my blow off tube. The Big Mouth Bubbler lid takes a small universal bung and before I head out to pick one up, I...

Brewing this now and I just made the mistake of adding my 60 minute hops at the start of the boil! Is there anything I should do to remedy the issue? i.e. Shorten the 90 minute boil? Can't believe I did that!!!

So is the alternative to using acid malt to just leave out the acid malt and add lactic acid based on the results of the test mash?

I enjoyed learning more about AJ via this interview. I am 10 months into my brewing journey and I have just purchased my first pH meter (Literally 5 minutes ago) in order to help me take my beer to the next level. The advice I have gleaned from reading AJ's posts on pH meters and water...

I enjoyed learning more about AJ via this interview. I am 10 months into my brewing journey and I have just purchased my first pH meter (Literally 5 minutes ago) in order to help me take my beer to the next level. The advice I have gleaned from reading AJ's posts on pH meters and water...