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I would forget about trying to correct Ph on the fly. Take a measurement about 15+ minutes into the mash... make your needed adjustments then in another 15 to 20 minutes later take another measurement. Note it and live with it. Use this info to better tweak your next batch.

The manufacture of cane sugar in granule form as we know it has been around for several thousand years. Before that use of sweet juice from sources like sugar cane began somewhere around 4,000 BC. So I'm pretty sure beer brewers have pretty much always had access to sugar. Also, what country are...

Partigyling was developed less for getting a small beer from the second runnings as it was a method for making consistent OG/ABV beers to satisfy the tax man. The different runnings or gyles were blended to achieve the same strength every batch. In the case of Fullers they partigyled three and...

For anyone wishing to create a custom equipment profile whether it be in Beersmith or another piece of software this tutorial is one that I have used more than once.

Don't forget hoses. Unless you disconnect and drain your hoses that volume would also contribute to losses.

I don't think you should ever simply accept the settings from any recipe software. Especially when it comes to equipment profiles. Those profiles were sent in by users and while they probably work fantastic for those users - your method and process of using that same equipment will almost always...

The Anvil Foundry units have the same dead space issue and the solution users use is to lift the malt pipe a couple of times during the mash. I have experienced around a 8%+ increase in mash efficiency by doing this with both my Foundry 10.5 and 6.5

I have been shopping at Hopcraft in Saginaw almost since they opened (back when the store was called Hop Head). The owners, Mike and Brandon, are great guys who really take care of their customers. During Covid they remained open taking online orders and then placing the packaged order with your...

Look for one of the recent Beersmith podcasts about malts. There is very little difference between pilsner malt and pale malt. To be precise the quote was: "For all intents and purposes pilsner and pale malt are the same thing".

Many thousands of BIAB brewers who have been using full volume, no sparge for decades. I've been using the method for many years after being a fly sparger and a batch sparger. One is no better than the other just different means to the same end. Personally, I prefer to eliminate unnecessary...

I don't sparge using BIAB. That method was developed to significantly simplify the brewing process and part of it was using a full volume mash. But that doesn't mean you can't sparge if you don't mind adding back that extra step.

Amen! I always tell folks that mash efficiency is not a race or competition. You will see people brad on the forums that they get XX% efficiency and other brewers will think they have to achieve the same. Nonsense! The key to mash efficiency is A) consistency and B) knowing what your efficiency...

FWIW... I collect a lot of historical recipes and when I transcribe them into Beersmith I always do it as they were written. Then on brew day if I want to make a change whether it be by necessity or on a whim I do so in my brew day copy of the recipe. Beersmith is good for this because each...

There is a brewery in California called Ten Mile Brewing who's owner, Dan Sundstrom, talks with Drew Beechum at Experimental Brewing about his recipe: https://www.experimentalbrew.com/2018/12/05/episode-81-uncommon-common-with-ten-mile/ Then there is our own forum guru, Revvy, who posted a...

I'm in the no need to use hot water for sparging camp. Keep it simple.

BIAB is mashing and boiling in the same vessel. Whether it be Brew In A Bag or Brew In A Basket. When the method first came into popularity most brewers used some sort of bag inside a kettle... often heated with propane at the time. Then the electric all-in-one came into vogue and the bag was...

Batch size is a phrase that no one seems to agree on. Some consider batch size the volume that goes into the boil kettle while others say its the volume that goes into the fermenter. Still others view batch size as the end volume that will be packaged (bottled or kegged).

That's why I like my Anvil Foundry. Blichmann makes a variety of power cord adapters. https://www.blichmannengineering.com/power-adapter-14-50p.html

I believe homebrewers... as with nearly all things... over complicate making beer. Lager beer is a prime example. I see so many homebrewers afraid of making a lager because it's complex, because they don't have the equipment, because, because, because. As dmtaylor says it's more about the yeast...

Two things to keep in mind... the shape of the Erlenmeyer flask promotes boil overs and they can break while on the heat.