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Yep, i've been doing this for 3 or 4 years now. It's easy and it works great. I even chatted with a commercial brewer who is a yeast expert on this, he suggested discarding the very top layer of yeast (which is likely deviants since they flocculated much later), and also leaving the bottom 1/4...

I think they sell them at home depot. I got mine at a local hardware store. Once you have the housing the carbon filters are pretty cheap and I only change mine about once every 6 months.

wow that looks like a mess. I'd strain it first. I haven't done orange zest before but when doing stuff like this I mix tiny amounts into a pint (even the warm flat pre-kegged beer) to determine the correct dosage for a keg. I did a Belgian holiday ale this winter where I just kept my...

I use an RV filter from the hardware store, it's a big carbon filter that looks like this image. new filters aren't that expensive either.

I'm doing my first decoction this weekend as well. Beersmith does those calculations! just program a temperature step into your mash and it gives you the options for how to achieve that (water infusion, decoct, direct fire) choose decoction and it tells you amount of mash to boil to reach the...

A.J. Thanks so much, this finally clicked for me! I will acidify the first water addition which will not only neutralize the waters alkalinity but also lower the grains to my desired pH (5.3). All subsequent water additions (first infusion and batch sparge) will only have enough acid added to...

Sorry to keep pestering you but i'm not 100% clear how this applies to my question of a doing one step of the 3 step mash profile with infusion water. I think you are suggesting that when doughing in I use the calculated amount of acid in the liquor to get to the target mash pH. Then with the...

I tried saurmaltz once but didn't get the pH change I calculated with brunwater, so I've moved to phosphoric acid and really like using that. So if I were using liquid acid how would you advise me to proceed? I live in Colorado so our water changes alot through the seasons, it has the most...

One last question: I'm looking at Braukaiser's Hochkurz decoction schedule. for simplicity i'd like to just do a boiling water infusion to get from 133 to 142, i'm unsure how to deal with the acid additions when essentially splitting my typical mash liquor volume into a 2/3 (initial) 1/3 (step...

Ok many thanks. I listed my water profile in the first post, sorry it's a bit long. I'm currently at 42 ppm Ca 100ppm SO4, 50ppm Cl, so i think it should be perfect for my intended beer, a North German Pils. Many thanks for your time and help everyone!

Thanks A.J., I understand what you are saying, the volume of water in the wort getting decocted would see the equivilent reduction in bicarbonate and appatite i'd get for boiling that volume of water. So if I interpret this correctly I come to the following conclusion: my water is low in...

I have been using brunwater for a while and understand my water and the adjustments well. Trouble is i'm attempting my first decoction mash for a german pilsner this weekend and am unsure how this will affect my typical water adjustments. I'm using weyermann premium pilsner malt so i'm skipping...

ah yes I forgot that. Gelatin with kolsch yeast helps a good deal, i've been doing that a few years now, but it still takes a while to drop clear.

I like to let me kolsch sit for at least 6 weeks before tapping. I use WY2565 and it takes a long time to drop clear. I'd brew the kolsch soon, let it condition until the wedding, the do a keg dry hop a week prior to the event, being sure to purge it really well when you do to limit oxidation...

I used WY1968 (london ESB ale), as I tend to run through one strain for a series of beers and it's the 'british strain' i had on-hand. I liked that one have used it for a few years. I pitch at 64 and ramp to 75 over 7-10 days. I noticed it changes after 5+ generations though, starts to slow down...

I just did a mild that I loved, my third try at the style and my best by far. 80% marris otter 6.7% crystal 60 6.7% special B (similar to crystal 120 and I have alot of it on-hand) 4% chocolate malt (350SRM) 2% black patent (500SRM) color in beersmith 24SRM single infusion mash at 154F for one...

so awesome. Well done sir.

I'm very active in a local small club, and this is beyond the skills of our members. I'm perhaps the most technically capable person, but i dont tinker with this kind of stuff. I know of one massive club in the Denver area though, i'll ping the contact for that club and see if that gets me...

ok thanks!

in the future try and add top up water as soon as possible after (or before) you pitch, i sometimes have to add a half gallon of water if my boil was too vigorous and I didn't get my target 5.5 gallons into the fermenter.