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I'll be there like always, but i'll be pi$$ed if I don't get my Light Munich.:mad: 35# scale, no table

Whatever water you use, you need to know what the mineral content is. The charcoal filter would be the most economical with your tap water, but what's your water profile? Only reason to buy water is if your tap water is highly alkaline or has high iron.

3 lbs 2-row pale 8.5 lbs Maris Otter Something to be said for having the digital app on your phone. Enjoy

We meet at the brewery on Hollins Ferry Road. We meet in the warehouse, but we start out in the taproom. Come to the taproom at or before 7:00 and look for folks with coolers.

It's a good method, but does take some fussing over. Like I said, pH=3.6 gives a good tartness when I combine it with tart cherries, but US-05 can still ferment it. If you go too acidic, you'll have trouble fermenting it.

If your only concern is keeping your brewery bug-free, kettle souring might interest you. Take unfermented, lightly hopped (<20 IBU) wort and hold it at 100-120 F with a grain bag of pilsner malt hanging in it. Make an effort to keep air out. After a couple of days start tasting and measuring...

Bru'nWater uses the work done by Kai Troester and others in predicting malt acidity. Kai found that the acid/color relationship of crystal malts and roast malts were very different from each other, but somewhat linear within the group. You can find all of that on http://braukaiser.com

Croyzen, A half gram error is not going to work for small batches like that. As you found, it's easy to get too much.

First rest should be around 142 then decoct to 156 or so. A Hockhurz schedule. +1 on the Braukieser vids.

Too bad. They do keep the classes pretty small. The email announcing them always says who will be teaching. CRABS does 90% of them but other clubs pinch hit sometimes.

Yeah. Our club president Joe O' Keefe will be teaching it. The beer you guys make will be on tap at MDHB.

You are in luck. MDHB is a great store. Our club teaches the all-grain classes there.

Or come to CRABS meeting http://crabsbrew.org

To play it safe, bring it up to room temp for a diacetyl rest (you could have done this a week or so ago.) After that, package it. If kegging it should go right into cold storage. If bottling, let it condition, then into cold storage (lagering.) A good trick when bottle conditioning is to...

Patriots 42

"Relax. Don't worry. Have a homebrew." - Charlie P.

I'll take a SCOBY if you got an extra. SWMBO is getting hooked on Kombucha from the store.

I only need 4 pounds, but I realized if this split doesn't go through I'll pay as much for the 4 pounds at my LHBS as for the 10 pounds here. Even if I never use the other 6 pounds, I broke even.

Increase mine to 10#. If 4minmile will do the same, we'll close it.

Just saw this thread. Did it happen? When can I drink the beer?