Search results

You're not going to be making on the fly changes to your mash anyway. It's just one of those things that you can't fix in the midst of a brew day...but if you get measurements, you can adjust it next time until you hit your target.

Welcome to the hobby and the forums from an ex-Floridian....Daytona Beach Area

I will let someone else chime in on whether or not there is a substitute for the mailt extract...I'm thinking you could use some adjuncts but can't brew beer without some sort of malt/malt extract. I will say with confidence though, that you cannot use bakers yeast...I imagine that would taste...

Although, if OP has any way to weigh the spent grain after he brews...this could be a fun game to see who gets it right.

Not the recipe from this thread...but it seemed like the right place to share

Is BS adjusting your grain bill weights to make up for the added volume left behind in your mashtun? I am wondering if this is just a simple matter of adding more water to make up for lost volume is also diluting your sugar yield and therefore lowering your efficiency?

Just be careful you don't drink too much homebrew and end up driving into a canal. #itreallyhappens

Welcome to the hobby and the forum from Colorado Springs

I split 2-row with Golden Promise and add a touch of honey malt for color/flavor.

I would look more at your use of Cara-malts. 1.014 is a touch high for a traditional IPA (in my opinion) but not enough to make it noticeably sweet. An IPA I brew finishes at 1.010 and I only use 10oz of crystal 40 in it for a 5 gallon batch...it comes out a touch sweet (which I like)...but...

This depends on whether or not you're squeezing or if you're just using the bag as a filter in your mashtun. If the latter, set it to the Mash Tun default as it is not any different than a traditional method of using a false bottom or bazooka tube. If you are mashing, sparging, and then...

Truth be told, until recently my beers were hit or miss. I was making the random tasty beer-not commercial standard-but enough to keep me brewing. I also had an excuse, I was moving a lot and as the size of my digs got smaller, so did my brew gear....so I just blamed it on not being able to...

I usually am kegging my NEIPAs in 12 days from brew day and drinking by 14. Brew & pitch set temp to 65 ambient (Day 0) - I don't count this as day one because it hasn't begun fermentation until the next day usually. 1st Dry Hop & temp raise to 68 (Day 2) 2nd Dry Hop (Day 7) Begin cold crash...

I thought it would be worth sharing since @Yooper has never, to my knowledge, entered this into a competition. My buddy and I brewed it and sent it into the Colorado State Fair. We scored a respectable 32 with no off-flavors detected and the only real notes were that it lacked a little bit of...

Welcome, I am in the Springs too.

If the gravity has dropped than your yeast are working. I suspect the way it tastes is because it Morgan's and that is just how it tastes.

I think you simply flubbed the first reading and it was fine all along. RDWHAHB

The other salts like Chloride / Gypsum are flavor salts and effect the presentation of malt/hops so you want those in your sparge water to maintain their effects otherwise you'll be essentially diluting what you've added to your sparge water. Now, if you're only adding those salts to your mash...

What is your boil off rate set at in the software you use? I am wondering if the inputs you have are off. I am calculating your boil off at 1.28 G/hr...if you have it set at 1 G/hr it might be giving you incorrect target gravities.

Place I go to fills any size CO2 (up to 20lbs I believe) for $5.