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77% Pils, 6.5% each of Oat malt, Flaked Oats, and Golden Naked Oats. 2:2:2 of Moutere, Riwaka, and Wai-iti. More Moutere hot, more Riwaka + Wai-iti cold. Lallemand Verdant yeast at 67F. 2:1 CH/SUL, dry-hopped after fermentation was complete at 60F. Still dialing in mash efficiency on the Anvil...

I believe my 61 and 72% numbers are "brewhouse", I use brewers friend so that column in which you calculate OG is what I'm talking about. I mostly go for a full volume mash but my last grain bill was approaching the 8 lb max on the 6.5 system so I went for a small sparge. What is your water...

Re: Whirlpools I've been using this on my 6.5 and having success. Little tall, but it gets the job done. Really wish there was some sort of additional whirlpool port though on the system itself. Re: Efficiency on the Foundry Just pitched yeast on a batch estimated for 72% and managed an OG...

We just got a shipment of EQ in CA, and i tried a 6.8% Citra/Mosaic IPA (forgot the name). I don't typically buy things with the "generic" Citra, Mosaic, Galaxy combos unless its special but I'm really glad I did, it was very, very good.

Pulled the trigger on a 7.0 Magic Chef. Perfect size for what i need so it worked out. Curveball though, i plan to mount a black iron tower on the top and also have a layer of butcher block as the "counter top" but wasn't expecting a light to be inside of the top of the lid. I removed the light...

Looks great. Any specific kind of butcher block that you got that is better suited for having that drip tray on it? Or maybe a type of finish that you put on the top that keeps it conditioned? Cheers!

Ah great, good to know. I did look and the product number has changed by one digit, so the older model has indeed changed. If you were to take one out when they are all full it would be a challenge cause of how tight it is? Are you using a tank on the ledge without a collar?

Anybody have experience with a recently purchased Magic Chef 7.0 cu from Home Depot? I'm almost positive it fits only three as i brought four cut out cardboard circles to the actual store to see if i could fit them and couldn't. Spoke with an employee at my local HBSS and he says it fits four...

87.5% Two Row, 12.5% White wheat malt, no flaked grains. Bru-1, HBC-586, Strata, equal parts. WLP008 and balanced water. Dry-hopped after a soft crash at 58 degrees once reaching FG. I've noticed i haven't been getting the kind of aroma i wanted so i dialed back the CalC and went balanced. A...

I just made a second batch and did this, 58F rather than 60 though. Still not getting the kind of aroma i want but i think i might need to move some hops from WP to DH. More general ?'s - What is the percentage of hops folks are using for their whirlpool versus their dryhop? In total i used 4...

First brew day on a 6.5 and i missed my target 75% mash efficency by 5%. One thing i didn't do was squeeze the grain (previously I have been squeezing the bag) but the beer should turn out fine. The pump was nice, I recirculated the mash from the start and didn't read the instructions about...

Last NEIPA I did was high flaked grain and double dry hop'd (during and post fermentation additions) and looking to change to a more malted wheat and single dry hop to see the difference in what I prefer. With that, I'd also like to experiment with dry hopping at cooler temps. Any suggestions on...

@secretlevel Exactly, I'm definitely team low abv lol. I'd rather have two pints of 5 - 5.5% rather than one 7.5%, I guess I'm a bit of a lightweight in that sense. This just happened finish a bit higher than expecting. I'd always hit 1.010 and was hoping for something in the neighborhood of...

67, then ramped up to 71 slowly after my first FG reading of 1.020 thinking it was stuck around day 7/8. I throw in just a single packet as I'm only doing 2.75 gallon batches and typically works great.

First full pint on day 21. Waimea, Southern Star, Barbe Rouge. Waimea definitely best smelling straight out of the bag. After a botched mash (Strike water too high, dropped thermometer into kettle) this 1.064 OG supposed to be IPA finished at a 1.020 Pale Ale. Grain bill based on Trillium's...

I was also lucky enough to get my hands on a 4-pack of Timbo recently at my local HBSS and concur that they nail the hopping down so the lager yeast doesn't overshadow it. It's killer. I went to Boston back in February and got a can of Tipopils at a bottle shop right next to Fenway (highly...

Actually i forgot the key ingredient for beer: patience :p . Just had a pint that was significantly more clear. Also, i did look back at notes and notice that i dry hopped at the first day of 65 degree rest, which only had my gravity at 1.030. I think next time ill allow for it to get to FG...

Went ahead and gave this a go for my first lager, coming from strictly IPA making its been a style I've grown fond of. I've had quite a few examples of the style (Highland Park, Green Cheek, Jacks Abby, Von Ebert, etc.) so i had a good idea of what the end product should be. Went with newer...

Thanks for the suggestions a couple pages back about adding a 10 min addition along with a whirlpool/steep, great improvement. Went with Strata / Idaho Gem in Boil 1:1, and Strata / Idaho Gem / Cashmere / Azacca in the DH 1:1:0.5:0.5. 76.2% Two-Row 10.2% Flaked Oats 10.2% Flaked Barley 3.4 %...

Hello, new to the thread. Looks like you guys are in the weeds here on some DH'ing stuff but would like to throw a question to you all about water. Having a bit of a hard time finding resources for understanding some of the processes to nail down a good water profile for these kinds of beers...