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Thanks for the reply! I did a partial / mini mash BIAB and in reply to your topics above: 1. I mashed out right around 170, I could have gone up to 171, 172 which could be the issue 2. not sure on PH 3. No Sparge just let it hang and drain 4. Please see grain profile below! 5. To be honest...

For wheats I still cold cash but just for for 24-36 hours. At 10 days you are probably fine but since your bottling I’d make sure you have hit your OG and it’s stayed there for a few days before bottling.

I have a finished Porter that doesn’t really appear to have an infection but I think the speciality dark grains are causing a little astringency. It’s not bad or makes it undrinkable but it’s there if your looking. I am thinking about adding some Lactose to it sweeten / cut the slight pucker...

Should be, were not the original owners but house has full HVAC system and range hood over the stove with an electric vent and filter.

So I have read a lot of posts about propane inside being a no-no but what about normal gas stove tops that use propane? Currently in my house thats what our stove top / oven uses and I do my smaller batches on that stove top. Am I in the running for a Darwinism award? Have a I killed one to many...

I did use yeast nutrient (per instruction on the bottle). I haven't shaken it, but not crazy aggressively but can try that when I get home! Good to know about the attenuation though.

Thanks, that’s what I was wondering if it was to late then or not.

So I am brewing my typical NEIPA recipe and am out of the Calcium Chloride I need (forgot to check before going to the store and there closed now :() I typically add 6 grams total of Gypsum 14 g grams total of Calcium Chloride Pellets To my RO water but I only have the ability to add 8g...

It appears I hit max attenuation for US 04 which is 75% I had an O.G. of 1.054 (slightly higher than usual) and the FG for max attenuation would be 1.013.

So I have done the same cider about 5 times now and this round my FG has stalled around 1.013. Typically I will ferment down to 1.002 then rack, K-sobarate and cold crash it. I’m not sure what happened this time the only thing I can think of is I fermented about 3 degrees colder (67 degrees) but...

Somewhat related question, how much DME do partial mash grains need? Preferably I like to add most of the DME right at flame out but I remember seeing somewhere partial mash grains need some DME to bind / extract properly.

Sure do you cover mileage :)

Thanks, if you could I'd appreciate it. I live right near Final Gravity which was a home brew store turned homebrew store / brewery combo and they have a canning machine and I was kind of baffled they don't offer (and charge) canning.

So I am redoing the bar top in the beer shed and would like include a tower setup with one line for purging bottles / cans and the other for filling. Has anyone done this or know of existing setups that could be purchased? Thanks!

All depends on the person I suppose, some folks enjoy parts of the process others don't. Homebrews are a bit more of DIY crowd so renting the canner does seem like it be the bigger go to option but if you have someone who has an event or wedding that already doesn't have time they may be happy...

Had this question come up and was wondering (I am in VA) before ever going down that road, are there legal concerns with charging anyone for equipment use? The two areas I am most curious about are: Canning or Kegging It doesn't seem like it would be an issue to say alright you can rent this...

Thanks for all the great ideas! I have been looking at this stuff to do the floors and maybe the walls with. Its a little pricey but can easily roll it and 5 gallons should be enough. Anyone used it? https://liquidrubberusa.com/products/cool-foot-coating?variant=26026160323

SO I currently have a shed that has been cleaned out and houses my keezer but I'm looking to turn it up a notch and see if I can turn it into a space I can actually brew in. It has electricity and the brewing vessel would be my RoboBrew. Currently in the shed, the walls are unfinished and the...

Sorry these have sold!

So I have heard that full boils produce a better flavor for extract brews so I would like to give it a shot. As of right now for extract brews I am simply boiling half and topping with cold water (saves an a** ton of time). I typically do 4 gallon batches and ferment in corny kegs. Can I do a 4...