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Also, when I plug in my tablet and navigate to the brewboss saved parameters folder. I decided to clean things up a bit and delete the ones that I know I'll never use. Got that done but after sitting there for a couple of minutes all of them just popped back in? Have you guys ever experienced...

I'm getting used to Windows 8 the more I play around with it. It's not too bad. I did find that you can edit the brewboss documents with notepad pretty easy and they still function as intended because they remain .stp files, they're just associated with the notepad application; whatever. lol

I got it sorted out. In XP it was really easy to change the file extension but in win8 it sucks. Basically had to create a file called something.txtand then change it to the .stp which made it into the notepad file and then change it back in the properties and then delete it. DANG! Glad it got...

Got a quick question. Thanks to Schiersteinbrewing I now have a few more BB documents. One thing I did though, like a total noob, is open them with notepad so now all the files look like a notepad and I have no idea how to change them back. Any ideas? I haven't worked on a helpdesk in years...

That's awesome! I didn't before but that's an awesome addition. I think the more info you can include about it the better which you've done really well at. I'm definitley going to bookmark your site for future reference.

No issues with dialing it down to 10 psi for a taste but I would also purge the keg of all pressure and then dial it down so you dont push beer back up the gas line.

When I was growing up my uncle would homebrew with kits such as these. He'd mix everything up in a huge open crock and then cover it with a towel for about 4 or 5 days and then bottle it in 2L bottles that would swell up to the size of basketballs and he was constantly bleeding off the...

And your pictures look amazing by the way. You're definitely doing it right bud. If you have the ability to buy a temp controller and a chest freezer in the future that will help you out a LOT and you'll be doing nothing but lagers for about a year. Also, it helps to let it sit either in the...

I'm an idiot! You're right. :) "steeping" at 155 for an hour = MASH.

I agree with NCSU Brewer, you could just do a BIAB. I think Vienna would be better utilized in a mash rather than a steep anyway.

I'm not sure, you used: 2.6 g gypsum 0.6 g NaCl 1.4 g baking soda 2.3 g CaCl2 1.4 g pickling lime The only thing I've ever used is either Gypsum (Sulphate for hops character) or CaCl2 (Chloride to accentuate malty character), and that's only a tsp in the mash and I'm usually well...

You might have to do some research on the type of filter you buy to find out whether or not it'll remove Chloramine. I don't feel comfortable telling you that it will and its easy to just collect all your water the night before and toss in a Campden tablet. As far as the acid goes you want...

Nice site! I think a good thing to add to the description is a flavor profile if you can get it. Like if it leaves some sweetness or if it produces a malty flavor. It might be hard to track all that info down though.

Found this on the interwebs and thought I'd share. :mug: http://www.brewunited.com/yeast_database.php#

I would taste it again after you've carbed it up. The OG was 1.095 so that's a pretty big beer and its still pretty young and flat.

I agree with unionrdr, if they're not all that suportive when you go in there then just show up with a list of what you need and move on. My LHBS is pretty cool in the fact that they DO want your business and have requested me to do price comparisons of stuff I find online. They'd like to...

I agree it looks like great water too. I'm definitely jealous! I'll agree too that the mash may or may not need acidifying, but I'm not sure I'd be comfortable mashing in with a starting pH of over 7 and I'd definitely want to have a pH tester ready to verify that I'm in the 5.2-5.6 range.

If you're not filtering your water then I definitely agree with the Campden tablet. It's quick and easy to do and it gives you that assurance. I would also suggest using lactic acid, phosphoric acid, or saurmalz to get the mash pH down in the area of 5.5 as well, you're currently running too...

How does it taste? Looks to me like it's mostly just yeast and trub left over.

Thanks guys! I'll look at the % settings and see where it's at adjust from there.