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Added malto and black patent as stated above.. And this morning I had to up size my blow off container to a pitcher! And I put the whole thing in the laundry sink.

Ya the makes more sense. Maybe I should pull a quart out of the Primary to do this?? Instead of adding more water. I already have 6gal in the bucket. I did pitch already

Starting with RO Water Calcium: 46.47 ppm Sulfate: 78.81 ppm Magnesium: 6.53 ppm Chloride: 66.00 ppm Sodium: 88.36 ppm Bicarbonate: 159.93 ppm PH: 7.00 Water Additions Needed Gypsum: 3.6 Baking Soda: 6.5 Salt: 4.0 Chalk: 2.3 Epsom Salt: 2.5 Calcium...

Maybe I ll boil the Malto and then steep the black patent in it at 150 and dump it in.. Should work I dont expect to get much more than flavor from 4 oz of the black patent

I built my first water profile yesterday. I wanted to see if I am did things right. I started with 10gal of RO water mixed all my in additions to make a London profile for a porter. I all so added a table spoon of Ph5.2 I did this to all 10gal to start. Then I proceeded as normal mashing...

Brew this yesterday also.. I brewed it on my new rims and ekettle setup I been slowly been putting together. I realized when I was finished that the black patten and maltodextrin was laying on the counter!!  forgot to put it in. Everything worked great. Except for my melon, guess I was...

What would be the best water profile for this recipe?? I will be building from ro Thanks

Ill have to get a couple of them that should work perfect. I am not worried to much once it is fermented. Just the lag period between boil and pitching. This is the most susceptible time for infection.

I made a sanke keg fermenter cap. It has a blow off port, thermalwell, and adjustable racking cane. So far I have a 1/4 with 5 gal batch fermenting in it right now. I steam santizeded it and filled it right from the boiling pot. 200 degrees in to the fermenter. I like the idea because it can...

Made this ale 2 months ago everyone loved it. I think it was the fastest keg to kick yet. This was the first time I used citra hops and loved them. Grains & Adjuncts Amount Percentage Name Time Gravity 8.00 lbs 76.19 % Pale Malt (2 Row) US 60 mins 1.036 2.00 lbs 19.05 % Vienna Malt 60...

I got it fermenting away I don't dump unless its un drinkable.. Its a new bucket. I actually bleached everything then rinsed and starsaned it before filling. The racking cane and tubing gets cleaned and starsaned and kept in the freezer to keep safe from nasties. Then when I want to use them I...

I did not think of that.. Will the campden tabs clean them up a bit? I had to move the fermenter to the basement it smelled terrible. This morning thou the smell is still there but not as bad.

I have a batch I brewed on wednesday that I put in the fermenter and closed it up to cool over night. The starter was not yet ready in the morning so I figured I would give it till the evening to pitch. When I open up the fermenter to pitch it had a layer of pure white foam on top and a gas...

This maybe. I'm not arguing the point was just my experience. I also have a 52qt extreme. I made about 30 batches with the 52qt and probably about 12 with the 5gal. And I can tell you from my experience that in "my process" the 5gal was effortless to hold temp.. I also heat my strike water...

I had that problem using a cooler that was only 1/2 full. Went to a 5 gal igloo and can hold with in 1 degree for 90 min. It's filled to the very top with 11 pounds of grain.

It's in the keg now lagering at 37 degrees. 15 IBUs seemed to be low. Kind of sweet. It's good, I will have no problem drinking it but 20-25 IBUs i think is the ticket. Will see if it changes in a month or so.

Just brewed a batch with cluster hops and S23. Its in the Swamp cooler right now at 51 degrees. 6#s 2row 2#s maize .5#s 80L .5#s carapils 15Ibu 1/2oz Clusters @60min 1/4oz Cascade @30min Ended up with 6 gal in the end forgot to adjust for less grain. I am usually at 11-12# in...

I plan on trying the same again with flaked rice. Was just see in if any on else did the same thing.. I could not describe it before but I think you hit it. It is kinda stale flavor its right in the front it finshes great. When the beer was you it was not there. O and BTW it is a lager...

Did anyone ever use boil in a bag rice for rice adjust. I made 2 batches that I threw the bags right in the mash, thinking man this is nice I don't have to worry about stuck sparge. But both batches have a wierd off flavor.

Dude do you play basketball!!! Hahaha.. He really is 7' I look like the short guy standing next to him and I'm 6'