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Thanks for the replies fellas! For a very long time I’ve just used gypsum and calcium chloride shooting for a rough balance between the two above 75 and below 90 between SO and Cl. I’ve mostly read and utilized what Palmer wrote in his How To Brew. Since then I’ve seen wildly different ways...

Yeah, I found out when I used it before really researching it, something I don’t really do often. I just assumed it would work like the others I guess.

I’ve been brewing hoppy beers for quite some time, and my IPAs, though high in IBUs with very little bittering don’t always come off as the hop bomb they should. I only recently bought and use chalk for the bulk of my calcium. I use RO water and doctor it up from there. I don’t necessarily shoot...

How long before you get here? I might have enough to hold us for a bit, one will be carbed on Sunday.

I moved down to 2.5 gal batches as I don’t have people coming over often to drink them with me, and the wife has cut way back on beer. It’s nice to be able to get almost everything done in one day, and bottling isn’t quite the chore.

Thanks for the feedback fellas! I have revised it to reduce the initial mash’s wheat to a hair under 20% and reducing the caramel 60 by half. I was surprised to see the SRMs didn’t drop more. 4 lbs 5 oz 2-row 14 oz white wheat 4 oz caramel 60 4 oz Midnight Wheat 4 oz Midnight Wheat @ sparge...

A long time back I had tried forgoing a traditional bittering for a 30, 20, 10, and 5 min boil additions projected to be about 93 IBUs. It came across as peculiar to me, I expected some sort of bitterness. It makes me think of some of these Juicy/Hazy/NEIPA beers. These are just so so to me...

2.5 gal batch 75% efficiency 3 lbs 15 oz 2-row 1 lb white wheat 1/2 lb caramel 60 1/4 lb Midnight Wheat 1/4 lb Midnight Wheat @ sparge 1/2 lb rice hulls 0.2 oz Chinook (11%) @ 60 min first wort hop 22 IBUs 0.75 oz Columbus (12.2%) @ 15 mins 22 IBUs and 5 mins 14 IBUs 1 oz Simcoe (12.2%), 0.8...

Yeah, I had a friend who’s not known for reading or researching things who had bought a pound and used it in 5 gals and it tasted like bog water or Lagavulin 16. I was anticipating 4xs that amount.

I love Laphroaig and Ardbeg, and would love to try to replicate this kind of taste in an ale. Anyone tried this?

I’ve tried Hemporer and Strain G-13. They’re using hemp oils but how? Throwing stems in an alcohol tincture? And how much would it take to make a small batch of 2.5 gals? I’m making a dank black IPA using Columbus, Chinook, and Simcoe, and dry hopping with Strata and I’d love to improve it if...

I’ve read, I believe, that the plastic used isn’t nearly like the stuff they use to package hops, that it still bleeds something, maybe it was light? It’s been far too long.

Does this work well? How long can they be stored like this and stay fairly true to the AAs and whatnot? I happen to have a vacuum sealer.

Ahhh, yes, Chinook. It seems it one of those love it or hate it hops. I love Arrogant Bastard which I understand to be brewed solely with it or at least the later additions. It’s on my list to try for sure.

Yeah, these days I just use bottling buckets to ferment and use a hose to transfer.

Yeah, for next time you want brown bottles. And I’ve found not all bottles accept a cap properly. I prefer Sierra Nevada bottles myself. Easy to remove labels as well, but a different profile than the average bottle I guess.

Awesome! Welcome to the addiction! Some time back I had kept reading about the British mild and how it’s all but dead and considered grandpa’s beer these days. Then I ran across an article talking about the same thing. I had just spent my month’s hobby funds on other ingredients but realized I...

I used to use Warrior for bittering, but that was when I was making 5.5 gal batches so it’s easy to split 1/2 or an ounce of hops between 2 beers. These hops come in 2 oz packages and that’s far too much when you’re brewing smaller 2.5 gal batches and shooting for ~20 IBUs. That would last too...

I like how buying in bulk makes IPAs more economical so I figured why not test them first as a super hoppy pale ale first. MoreBeer sells boxes of hops that looks appealing but comes with 2 oz of Magnum. I’m brewing 2.5 gal batches and no longer like sharing bags of hops between more than two...

I tried carafa dehusked (II or II) long ago, and don’t recall why I switched to Midnight Wheat. Any real difference?