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I just created a post about this yesterday. I'm looking for tips as well. The last one I made was too pale and I was looking for something more along the lines of hacker-pschorr or franziskaner where the color came out a little more orange. I found this link and it looks like the color is...

Working on brewing a hefe next up, found this post: http://forum.northernbrewer.com/t/looking-for-a-hacker-pschorr-clone/12212/3 Wheat Malt 5lb Pilsner 2lb Vienna 1lb Caramunich 60L 8oz I'm guessing Caramunich II or III to get that 60L correct? I'm debating between this and Gordon Strong's El...

Ajdelange I used your primer to make a hefe and I think k I did something wrong. I used 2% acidulated malt and it came out way too sour and killed that lovely banana flavor. Is saurmalz same as acid malt?

So if I mash with 7.25 is the image above correct? I do no sparge and start with RO. I think I followed a tutorial somewhere.

I do BIAB too, no sparge. So I mash with about 7.25 gallons most of the time.

You know that's interesting. I've heard that before and I even got a pH meter that I haven't set up yet. However I've tried brewing with a little extra acid and I feel like it gave my beer a bit of a sour taste. I wonder if I just put too much in. What kind of impact does the pH have on the...

So I downloaded the spreadsheet, and I'm hoping someone can help me make just a little sense of what i'm looking at. I'm brewing a Spotted Cow clone, cream/kolsch style of course, so I picked Yellow Balanced (Yellow Malty mentioned on the forums, but not available in this sheet?) I'm starting...

Wow, my typing was terrible on that post. Ok, so I think I'll start with pure RO water, add the CaCl2 as noted and add 2% saurmalz to the bill and see where my PH is at. Gonna have to be a trial and error thing I guess .

Sounds about right. So I really need some CaCl2 and some saurmalz, according to ajdelange. Don't just need to add 2% saurmalz and then test PH and not it for the next batch, or can I adjust on the fly dueinf tht mash using a PH meter?

Hey folks. I've been on vacation but I've been doing a lot of reading. Particularly I've found what looks like a great primer: https://www.homebrewtalk.com/forum/threads/a-brewing-water-chemistry-primer.198460/ They agree, use RO or DI to cut tap water. I googled RO and it seems very...

cactus, I'm actually in Mukwonago, so I'm not far from MKE. It's weird, I've been using spring water from wal-mart for my first few AG brews, but this last one I brewed using my tap water and it was my best batch yet. I'll try the distilled/tap mix. Looks like I got a lot of reading to do :)

Thanks all, I'll look into all this tonight!

Hey friends, I am at a point where I'd like to learn more about how my water affects my beer. Up until my last batch, I had always purchased pre-packaged gallons of spring water. The Zombie Dust I just made I used my own water, so I'm curious to see if it has any affect. I've gathered my water...

Yep, that's what I've found too. I'm going to try using NB's version and see how I like that better.

I got this recipe from a local on my homebrew club FB page. I haven't tried NB's so I don't know how close it tastes to the original, but I probably should give it a go. I agree the hops felt like too much. I'll switch that up. Once suggestion I got from another member was: Take out the...

It will not clog up your system. The only drawback is that your first pint or two will be uber cloudy.

Hey folks, I recently brewed up a batch of a Spotted Cow clone I got from someone in my group. It turned out pretty great, but it needs some tweaks. First, the recipe, then I'll follow with what needs tweaking and hopefully you all can help with how to accomplish that. 1 oz Cascade (60-min)...

I agree. Wish I knew. 2.5 lbs of d-180 costs $30 bills!

Agreed. Just need to pony up the cash for d180 I guess. Funny, the way you describe yours is almost exactly what mine is like. A bit if a Belgian purgatory, if you will. Oh well!

I wish mine came out that black.