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Yeah, I don't normally use kits either, but I couldn't pass up based on price and the limited time I have to brew, let alone design a recipe these days, so I thought I would just give them a chance again as. I haven't used NB in a while and was surprised when they mixed the grains with the...

So I ordered a few kits from NB as I couldn't beat the price locally. One of the kits is the Gaarden Hoe witbier which includes flaked wheat. I usually don't mill flaked wheat as it is not needed, but NB is forcing me to do so since they mixed the flaked wheat with the rest of the unmilled...

I suggest you read through this thread about warm fermenting lagers: https://www.homebrewtalk.com/threads/warm-fermented-lager-thread.592169/ After having read through this thread, I have fermented numerous beers (Munich Dunkel, Pilsner, IPL) with much success. The Brulosophy guys have also...

Taken...

Would like that to add to my new setup.

Bump

I got my Brew Your Own magazine buy one get one free offer in the mail, anyone who is not already getting the magazine want to split the cost? $15 for a year subscription versus the full $30 price. PM me if you are interested and we can work it out. Thanks!!!

That makes sense, and being new to water chemistry, is something I didn't know. When I enter 13 as my calcium, the error goes away and now I know why and the relationship between Ca and Mg. Thank you both for getting this squared away and help me out. I just started to get into water and...

I changed the bicarb to 25 and I am still getting that error. The magnesium is ppm per the report. I attached the entire report below which includes what measure they are in. Ignore the second column of data as that is another plant which is not where my water comes from. Screenshot of...

Thank you for the response Martin. I have been using your Bru'n Water spreadsheet for my water profile, so I appreciate the assistance. I took the top reading (39 ppm) and used the calculator at the bottom of the Water Report Input tab to come up with 15.6 ppm, which is close to the 13 ppm...

Hey everyone - I recently got my local water report and noticed that it contains two calcium measurements and I am not exactly sure which one to use. Can someone let me know which I should use and why? Thanks,

Anyone want to split the Buy One Get One offer I have for Brew Your Own Magazine? $15 will get you a year subscription (8 issues). First come, first service. PM me if interested. Thanks!!!

@Mothman - Glad this turned out as good as mine did. Enjoy!!!

When I brewed that recipe, it took time to eat up the last few points as well. It slowed down around 1.018 and took 8 or more days to get down to my final gravity of 1.014. I let it come to room temperature and let it sit. I would say let it sit another week at room temperature and see where...

I have heard people placing the grain in a Ziploc bag and running over it with the car a few times. I have never done this, but I would think it may work. I have used the rolling bin method and that truly stinks as it takes forever. Good luck.

Very cool. I hope yours turns out as good as mine has. Right now it is perfectly clear and tastes wonderful. Let us know how it turns out.

I cannot tell you the best way to go about it, but I can tell you what I have done which has resulted in a great beer. After bottling I left them at room temperature (approx. 67-68) degrees for nearly 2 weeks. Then I put a few in the fridge for "testing" [emoji16] and the rest went into my...

Very welcome. Now I want that beer [emoji481]

Yup, looking at my brew log now. Mashed at 152f, maybe lost a degree or two over the 75 minutes but no more than that.

Not 100% sure on this, but I want to say yes as I don't think the grain bill matters as much as the yeast strain you use does. I chose 34/70 as that seemed to sound like the best yeast to use from reading this thread.