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Sometimes I have two beers fermenting at the same time so I use my bottling bucket for one of them. I put everything from my boil in and there is often so much trub that the spigot is covered and I can't use it any way. I still have to clean it though. I always have PBW and Star San mixed and...

If I wasn’t such a cheapskate, I’d have a SS Brewbucket and clean the spigot.

I use a 6.5 gallon bucket and transfer with an auto-siphon. I don't believe in spigots in a fermentor, I'm too lazy to take it apart for cleaning. The bucket is cheap, strong, easy to clean and easy to move. And, I use it to carry water to my BIAB mash tun/boiling kettle. IF it gets scratched...

They do list the Synergy Select Pilsen as 1.8 but the Pilsen Malt is listed at 1.2.

I am using Excel Office 365 spreadsheet BS3 has Briess Pilsen Malt at 1.0. I looked at MooreBeer website and they show it at 1.2. Thank you

BS3 does seem awful high.

My first brew was an extract kit I got for Christmas 4 years ago. My second was an extract recipe that turned out ok. Then I heard about BIAB and haven't looked back.

I downloaded 4.0. Thank you for all the work you do to keep this updated with the latest data and calculations. I included a screen shot of the Base Malt drop down menu. It cuts off the very last line. Have I selected the correct line for Pilsen Malt 2 Row 1 SRM (Briess) This selection does...

Nice build and nice pictures. I have been researching the SOFC your post was helpful. That will be my next project. I like that it's small and light weight so I can store it in the attic when I'm not using it. Have you used it yet? Did it perform as well as you expected it to?

That is exactly what I meant. I did as you said and now I get notifications. Thank you!

The yeast was pitched 3 days ago. The temps have been pretty consistently 63 to 64 degrees. It hit 65 for about 6 hours on day 2. I leave for Alaska on Thursday, that will be day seven in the fermenter. After that the beer will rise to room temperature. When I'm home, I keep the house temp at...

Thanks @ajdelange, Let me see if I've got this; 1. The pH of our mash will make its most relevant shift in the first 5 or 10 minutes after the grains and water are combined. BS3 calculated an unadjusted pH of 5.86 and an adjusted pH of 5.57 or a -0.29 shift. This is exactly what my 23 minutes...

I did my last brew using the BS3 timer on an iPhone 8. I used the timer for mash and boil and there were no problems. There are no alarms when an event occurs but there were none on the BS2 either, at least not one that I can hear. I think that is a bit useless.

I’m at 64 now I hope it’s not too much bubble gum. I’ll try to lower it a bit. Thanks

I agree that to collect relevant data one should brew the same recipe. Whether I brew this beer again Depends on how it turned out this time. I have high expectations for it but even then it will be months before I brew it again. My next is going to be an Irish Red so it will be quite different.

No, I was not aware. My meter is a cheap Amazon knockoff. I used the buffer that was included with the meter. Does that invalidate the data I collected? If it is a accurate in the buffers that were used to calibrate it, is it not safe to asume that it will be accurate in other solutions?

It's at 65 F now on day 2 so it looks like a clove forward beer. Thanks, that is a good article. I'll save it for future reference.

I think I understand what you are saying. On my previous attempt the pH only changed 0.14 over the last 67 minutes. So, initially, if the pH falls within the 5.20 to 5.6 range during the mash I would be happy with that for a starter. Then with some tweaking maybe I can get it dialed in even...

I was not aware of this either until I read in in Palmer: "A thinner mash of >2 quarts of water per pound of grain dilutes the relative concentration of the enzymes, slowing the conversion, but ultimately leads to a more fermentable mash because the enzymes are not inhibited by a high...

This is pretty much Brad Smith's Wit recipe: 4.5 lbs. Pale 2 Row Belgium 3.0 SRM 4.5 lbs. Flaked Wheat 1.6 SR .6 oz East Kent Goldings (60 minutes boil) .75 oz Coriander Seeds crushed (5 minutes boil) .75 oz Bitter Orange Peal (5 minutes boil) WY 3068 It's a little over 24 hours since I pitched...