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Agree with this except the cooler you have is fine, it just needs to be tweaked and your process as well. (see below) Also agreed with a couple of caveats and process changes to make life easier. I am a subscriber of 2 basic concepts O.H.I.O (Only Handle It Once) and K.I.S.S (you probably...

It sounds like you have the basic understanding to get you off and running. To summarize what you just asked (I think)... 1) Start by entering YOUR current water profile into the brewing water program ( I am not entirely familiar with EZ-Water / I use BrunWater) 2) Pick a water profile that...

Anyone ever done this beer with 1272? I have become quite fond of it recently. If you can keep it steady in the middle to high end of the temperature range, there is a very unique estery component that I think would work well in this beer. I have 2 washed slurry samples from a previous pale ale...

A good place to start tweaking Beersmith is the grain absorption. You are squeezing the grain bag and therefore not losing as much to grain. This could account for some of the leftover volume in the kettle. Which brings me to point #2, you didn't hit your gravity spot on in reality. You...

Agree with making the starter using a little bit of the DME. You don't need a stirplate, just give it a swirl every time you walk by. Pitch the whole thing into your beer and be done

In my opinion, you do not need that much Munich and dark Munich. Pilsner is a great base grain for lagers if that is what you plan on making a lot of although it can be used for ales as well. I would get a 50# bag of a good 2 row base grain and then decide which beers you plan on making and...

It is a fine kit to start put with. As with most similar kits, there are things missing Kettle Long handled spoon / paddle Sanitizer (recommend Starsan) Thermometer The list of stuff that you "want" will of course always be much longer

It's not as difficult as you might think though. A basic understanding of chemistry is helpful but not necessary as you will learn it on the way to understanding the chemistry of your water. I agree with some of the numbers being a little wonky in your water. The hardness and alkalinity are a...

My advice is to ignore that nomograph in the Palmer book. Check out BrunWater and the Brew Science subforum on HBT and you will be on your way to understanding this much better.

You are not kidding with this about the krausen. I came home today to check it (30 hours after pitch) and lifted the lid to take a peek. I only had about 1.5" at pitch and now the krausen is packed right up tight to the lid and most interesting is that the surface has taken on the impression...

I screwed up prior to this post, so this is corrected to 9786

6.5 gallons of Northeast Style IPA = 9781.0

Boil off seemed to be a problem recently with the high temps and humidity that we had here on the east coast. Myself and 3 other guys that I know brewed this past weekend and each of us experienced less than normal evaporation.

Thanks for the input. I did a little reading last night about hop stands and whirlpooling and the utilization of hops etc... Everything I read indicated that it should be more balanced flavor profile at my temps and particularly with the acid values of the hops I used. I will report back with...

These 3 would TOP my list as well!

8Finally got the chance to get this brew done today, used the Citra/Galaxy/Mosaic / 1318 ensemble It went well with a minor problem that I am hoping does not alter the final product in a negative way. Ordered 1# of flaked barley and flaked oats online and then inadvertently forgot to measure...

This was exactly what I did when I went back and changed things around. I removed a good portion of the pickling salt and replaced with calcium chloride.:mug:

Someday maybe I will figure out why it always double posts

Ok. I must have misunderstood that post from way back when you agreed with PeteNMA. You must have been agreeing with the ratio and not necessarily the chloride and sulfate numbers themselves

@Braufessor Regular well water / no softener I added salts to get to these numbers and I went that high with chloride because a level of 180 was recommended by PeteNMA in an earlier post and then agreed to by you. I just went back into Brunwater and changed some stuff to give: Ca 146 Mg 22 Na...