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How much?, and can you send pictures?

I too would be interested in the faucets if you are eventually willing to separate them from the keezer.

Maybe, but I'm not really sure how you would adjust PH after the mash either. And do you need to have a direct fire mash tun in order to do this to adjust for the temperature change of 3lbs of grain being added?

Hey guys, Hoping someone can help me out regarding a new process I am trying tomorrow. I've been reading Gordon Strong's book "Brewing Better Beer" and he is advocating the steeping of Crystal malts and dark malts like chocolate malt, it seems logical to me, but where my confusion lies is...

We have 9 spots open for an off flavor tasting on June 7th. If anyone is interested, PM me. It will be first come first serve, right now the price will be around $25, but could get as low as $15 per person if all 20 spots are filled.

count me in

This is our facebook page. It will have the next meeting times under the events section: https://www.facebook.com/PBHopaholics We will also have a website coming soon. Some things upcoming: Off flavors testing Beer of the month Group Brew Its gonna be a fun meeting! The...

Hey Chris... I live in garden isles too. You should try to make it to the meeting this Saturday , 2/22 We're meeting at the Buddha home brew store in Boca. Sent from my iPhone using Home Brew

Yes.. We will be meeting at the Funky Buddha Home Brew store in Boca at 11:30am this Saturday, Feb 8th Sent from my iPhone using Home Brew

k.. now I'm totally lost again. Any way you guys could dumb this down for me? or point me towards a resource that defines what you guys are talking about?

Nice!! Thanks mabrungard. I was thinking a little bit of RO to bring my alkalinity below the 35ppm in the primer. Is the difference between 35 and 44 not that great?

How do I get the heavy metals out? boiling?

lol.. I realize its overkill... but I've read it doesn't do any harm if you use to much.. So i figure its just easier than trying to cut those tiny pills and basically ending up with powder anyways.

Looking at EZ water, looks like I can just add .5 tsp gypsum .5 tsp Calcium Chloride .25 tsp Epsom Salt To a 3 gallons of mash water without adding RO/DI water. Thoughts?

Hey Guys, Thanks in advance for taking another look at a water report thread. I've read the Water primer sticky and just want to double check what I'm thinking. Here is my report from Ward labs: pH: 8.5 Total Dissolved Solids (TDS) EST, ppm: 159 Electrical Conductivity, mmho/cm: 0.26...

I can tell you Terrapin ads 1lb of rough crushed coffee per bbl of their Wake n Bake I think i figured that was 2.5 ounces for a 5 gallon batch.

Hey Guys, Thanks in advance for taking another look at a water report thread. I've read the Water primer sticky and just want to double check what I'm thinking. Here is my report from Ward labs: pH: 8.5 Total Dissolved Solids (TDS) EST, ppm: 159 Electrical Conductivity, mmho/cm: 0.26...

Even during the separation stage? Before I decanted for the first time?

Just read a BYO article that says your supposed to put the cap on loosely and vent a couple of times over the course of 4 days. Then tighten and refrigerate. That seem right to everyone?

I harvested them after 3 weeks in primary. Fermentation was not active. They had only been sealed for about 2 hours. I had the lid sealed tightly at room temperature. This all happened yesterday. There was not really any significant amount of time between when I harvested the yeast to...