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Hey guys...I have a wort chiller but its not the most efficient because my kettle is so big. I have a 15 gallon kettle. I almost need two chillers to effectively cover the volume of wort. So...2 weeks ago on my golden blonde ale, I had to leave to go do errands before chilling so I just brought...

I can vouch for this. Brewed it many times last summer. Very refreshing.

I was actually taking the sample after the beer had cooled down right before racking to bucket. Well aware of hot wort being sanitary. :mug:

Awesome...thanks for that tidbit. I did not consider that at all. So here's the next question, do I do all Ph adjustment after dough in? If you treat the water beforehand then I would come way under. For example, if my strike water is 7 Ph and I go ahead and add phosphoric acid to bring it...

Thanks, jmark! Nice to see you live in the ATL metro! I'll definitely spend the money on a higher end Ph meter.

Hi all - This a great subject and one that I am getting to start focusing on. I have been brewing for about a year and half now and for the most part have thought nothing of water as I was focusing on recipe building and processes. I do BIAB. I am currently running about 55-65% efficiency and...

Ah....I see now. They were not acquired per se. They just took capital from AB to allow them to expand. Nothing wrong with that. Sounds like AB is going to be a silent partner and allow the original owners/staff of WW to continue the day to day. Not really an acquisition.

Love that Goin' Coastal IPA. Adding fruit horrifies me for some reason....Maybe because when I started brewing I said I would keep it simple and not do fruits. I usually don't like fruit of any kind in beer but have grown fond of pineapple IPA's and grapefruit IPA's.

I figured. I should have broke out the trusty hydrometer after I suspected an error on the refrac. Sometimes...if it aint broke... I'll not use the cheap broken thief any longer and take the sample at flame out. I'll just go with brewers friend's calculation of OG and disregard my false...

So I brewed a red rye IPA Sunday. My numbers to hit were OG 1.070 and FG 1.018 (TBD). I took my pre-boil gravity where I had approximately 6.8 gallons of wort had a reading of 1.050, which was a little low, but within 5 points of where it should have probably been which is fine with me...

Nice looking beer! I brewed a Red Rye IPA yesterday using only Centennial hops. I stepped up my "rye game" a bit and used a mix of rye malt, rye crystal malt and some chocolate rye malt. The combo of those three difference types of rye malt helped get the color I was looking for without having...

This totally makes sense. At mash temperatures of 148-151 you get more alpha amylase and 153 -157 you get more beta amylase from your grains. 152 is typically viewed as the mash temp where you get approximately equal amounts of alpha and beta amylase. Alpha amylase is an enzyme from the grains...

I'm in my second year growing Willamette, Centennial and Magnum. The Magnum's didn't make it at all. The rhyzomes came up about 3 feet then died out. Willamette did the best in GA. And I had one Centennial make it, but other Centennial didn't make it because my dog ate it. Bastard. I didn't...

Don't worry about trub making it into the fermentor. I recently learned it has little to no negative effect on the beer. Brulosophy did a study on is where they brewed one batch with no trub and one batch with trub in the fermentor. No big difference between the two. I looked into it because I...

Congrats! Looks great! Nice head on that one. Good call on the skipping secondary. I have never racked and all of my beers have been perfectly fine. Letting beer sit on the yeast for more than 2-3 months is where you start getting into sketchy territory. 2 weeks is plenty fine. Not to...

I do not see an infection there. Those bubbles are clear and clean looking. It's probably just there from primary fermentation activity. If you have to question it, it probably isn't an infection. I have not had one either, but certainly I have had different things on the surface of my beer...

Replace the simcoe with Chinook. Replace the Carafoam and Carapils with extra 10L. So use 2.5 pounds of 10L. The crystal adds head retention and body same as the Carafoam and Carapils, it'll just be a little darker on the SRM scale at 2.5 pounds of it, but should be plenty good. still. Real...

Some of my best batches are simple recipes and simple processes. I have more fun that way too. :mug:

This is Parker from Atlanta. Been brewing for over a year now, BIAB all grain. My homebrewery is "IRC Brewing". I am a tax accountant and IRC is Internal Revenue Code Brewing. Each of my beers is named after a tax form so hopefully any other CPA's or accountants can relate. I have lurked for a...

This is my house IPA recipe, only I use citra, but legacy and citra are close. 5 Gallon batch: Grains: 1. 14 Pounds - US 2 Row 2. 1 Pound - Carafoam 3. 1 Pound - Carapils/Dextrine 4. .5 Pound - Crystal 10L Hops: 1. 1 oz. Simcoe - 60 Mins 2. 1 oz. Legacy - 20 Mins 3. 1. oz. Cascade - 10...