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I stumbled upon this video the other day. Comparing three seltzer recipes. I might try the winning one "Lutra", with table sugar and see how it turns out.

A lessons learned follow-up. My RIS finished higher than expected. 1.033. I tried getting it restarted by moving it to the boiler room where I held it at 86 deg. I tried getting it restarted with a sachet of US-05. I tried getting it restarted by adding amylase enzyme Next time I will dial...

I recently did an imperial stout that I transferred to secondary yesterday on top of bourbon soaked oak cubes. It fermented 1.104 down to 1.032, I expected it to go lower, so I missed transferring when there were a few points left. Any thoughts on throwing in some corn sugar to entice the...

I wish I saw this earlier. I just bought one

Northern Brewers Dragon's Silk calls for: "3 oz American Medium Plus Toast Oak Cubes - Soak overnight in 12 oz Bourbon...Add the Bourbon and oak cube mixture directly to the beer, do not drain off the Bourbon."

Any advise on oaking a beer? I would like to turn my RIS in to a bourbon barrel RIS. I picked up some oak chips at the LHBS and then started reading. It looks like cubes would be preferred, and there is contradicting advice on how long to soak the cubes in bourbon, how long to soak the cubes...

I put the oats and a lb of pilsner in the mash tun after the first runnings and mashed again. Next time, I would probably throw all the crystal for my second runnings in the mash as well. I fly sparged the second runnings.

Well, I made one mistake, I didn't account for the wort absorption of the steeped crystal. I was half a gallon short on my imperial and my gravity was high on my Sweet Stout. I topped up my Imperial with the Sweet Stout(before the lactose addition) and topped up the Sweet Stout with water...

I would probably run 5.25 gals at 1032.5 adding back in the Mini-Mash and the crystal, my OG doesn't really change. You are right, I re-read Palmer, looks like steeping oats will give flavor, but no gravity points and a potential for haze.

Thanks, I could throw the oats in the mash with the extra lb of base, but I think I would need more of it for the same extraction because I would be leaving some of it in the mash. I was thinking I could put in in a small bag like the partial extract brews or a mini BIAG. I thought I had read...

I want to brew 2.5 gallons of Russian Imperial Stout and 4.5 gals of Sweet Stout. DISCLAIMER: I've never tried a high gravity beer nor a Parti Glue. After several days of research (and headaches) I have a plan. I'm going to use up some random malt in my inventory. 11 lbs pilsner, 2.5 lbs of...

I'm currently fermenting a Midwest Supplies Grapefruit Seltzer. I'm on day 15. My specific gravity has dropped to 1012 from 1035 and is still dropping 0001 points daily. I thought this was too slow, I checked pH and it had dropped to 3.5. I dropped in a tsp of baking soda and it fizzed like...

I recently bought a tilt hydrometer. I was using my phone app to log occasionally, and now I have installed a Tilt Pi. How do I get it to continue logging on the original log? I tried naming it the same including the number originally assign, but it errors, resigns a new number and creates a...

Definitely both.

How did it turn out? And at what temperature did you ferment?

Is there a need to do a diacetyl rest? If you're already at room temperature, would that be blowing off the pressure? Also, if I'm going to pressure ferment in five gallon corny kegs, do I need to scale my batches down to four gallons to allow adequate headspace, leaving only 3.5 gallons of...

Maybe I've oversimplified this in my mind. Why not use one Inkbird temp controller to control the compressor for freezer temp and another to control the fan for the fridge? If the fridge gets warm it will blow cold air from the freezer, warming the freezer and turning on the compressor.

This is really cool. How is the sensor sealed from the beer, it looks like there is a window in the box that the camera shoots through?

It looks like it's no longer free.