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Late to the party here, but I wanted to add my 2 cents... Every business has it's own "Cost Of Gross Sales". Smart business owners calculate what they need to charge in order to be able to pay their employees, themselves and all costs associated. I own an auto repair shop in one of the most...

12# pilsner 1# Red Wheat 2# Golden Candi Syrup, added at 5min (I'm thinking next time adding half the syrup at the beginning of fermentation)

Welcome! Two years to go for me....

Update: It's been sitting at 1.013 since Sunday. That's 81% attenuation.... I was hoping for 1.008. I guess I'll just let it sit for a couple of weeks. This is Day 12 of fermentation.

I take refractometer measurements throughout the mash, because I like to track the progression. I haven't heard that rule before and I'll keep it in mind the next time I do a Hockurst sytle mash, which is what I was attempting to do. I added two pounds of golden candy syrup at 5min. I just...

My goal here is to get a dry finish... I had read somewhere that adding sugar to drive down the gravity was a thing, but I couldn't find it again so I'm just going by memory. Yeah, the mash... let me relate that story... I just started doing Yeast Oxygen Scavenging and I heat the HLT to 115F...

Hi folks, I'm fermenting a Belgian golden strong currently, OG 1.072, and I'd like to get it down to 1.008ish. It's at 1.015 as of last night and it looks like it's starting to slow down, today is day 8. So I guess my question is, what would be an appropriate time/gravity/amount to add sugar to...

Any reason for the Kveik? I would use a kolsch yeast like WLP029....

This is a rather timely thread for me, as I just started to underlet (second time on Friday). I have a HERMS system and before I was just dumping the water into the MT a gallon at a time aerating the h*ll out of it. It worked, but I'm on a quest to improve my hazys, so I started doing yeast...

I enjoy the software part of it too, and use Beersmith for recipe creation and organization. I'll supplement that with EZ Water for water salts and acid additions. I also use a spreedsheet that @doug293cz kindly gave me to check water volumes and gravities. It's a little bit of back and forth...

There's always Oakland... I would say Ghost Town would be a great place... awesome brewskis too

Dublin.

Welcome from the Bay Area!

One and only time I saw Zappa... 1980 in Pheonix AZ

Following as I picked up a couple ounces at HBCon and don't know what to do with them. I just looked them up on Beer Maverick and the first descriptor is mint...

If you follow thru and brew this I'd be very interested in the result as I was planning a similar brew, a stout using both of those. I've used Sabro a few times in a NEIPA but never got the soap thing.

I agree. Bottle or keg it now and let it age in the package. Open a bottle a week until it's where you like it... then glurk!

@Gadjobrinus Did you see this? 3v system for sale

This. I also have a Beer & Brewing all access membership because I like the video courses. It's expensive, yeah... I will probably have to reassess that when I retire and go to a fixed income.