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Interesting topic OP, I was wondering the same thing myself. I've searched and searched for info about mash and room temp pH samples and could never find a straight answer. @mabrungard - this might be an extremely simple question but does BrunWater calculate the target pH at mash temp or at...

It is kind of a useless report for brewing. You need hardness (CaCO3) and then some useful brewing info, sulfates, chloride, calcium, magnesium. The only useful measurement I see on your water report is sodium, its a tad but high but still very acceptable.

Columbus and Cascade are both "West Coast 'C' Hops", they pair well together. I'm not a huge fan of Amarillo, I've used it a bunch and it always comes off as a weird flavor. Others swear by it though. I'd toss all 8oz of Columbus in as the dry hop and see what you end up with.

I do both, but I mostly keg. If you are on batch #1 I'd keep going with bottling for a while to make sure brewing is something you'll stick with before getting a keg system. If you can see yourself sticking with the hobby go with kegs for sure. Cleaning and filling 1 vessel is much easier...

It took a couple of days for the email link to arrive when I "bought" it. Just be patient, Martin will get it to you.

Try post #1418 from the giant NEIPA thread; https://www.homebrewtalk.com/showpost.php?p=7701386&postcount=1418

I'm not sure that is true. ToS does not override Federal law...

Copyright in the US is automatically assigned to the author when it is created. HBT does not own all of the posts here, the author of the posts do. Everyone may have agreed to let HBT use these posts without permission and royalty free, but the site does not own the posts. I believe that the...

I haven't done a Mosaic version yet, that's next on my list for this recipe. I love Mosaic and I'm sure it will be delicious. Ekuanot version is... odd? I get some distinct green pepper off of the first sip, and only the first sip. After that it's a bit of an non distinct general fruitiness...

I used a secondary when I first started out brewing. I am completely self taught and all of the literature I read always said to rack to a secondary, so that's what I did. It wasn't until I was a little deeper into the hobby with a bit more experience that I stumbled across this site, that was...

Brewed this recipe twice now. The first time was exactly the same as the recipe in the OP, the second time I switched up the hops to Ekuanot. Batch #1 lasted a grand total of 3 hours during a camping trip with friends before the keg kicked, seems everyone enjoyed it. Batch #2 is going to the...

Isn't that the idea behind the stir plate? I thought the whirlpool caused greater air exchange somehow?

Well... I don't normally turn a beer around in 10 days, but I was in a hurry for this one. OG was 1.063 and FG was 1.018 with a big pitch of 1318. I've brewed this same recipe in the past with 1318 and it also finished up at 1.018 so I didn't wait to keg once I got there. Tastes great! I've...

I wouldn't worry about it too much. I've brewed a couple lagers with 34/70 fermented at 18.8C (66F) and they came out just fine. Worst case you'll get some esters and know to pitch cooler next time. Warm temps help yeast remove diacetyl, they don't create it. Hence raising the temps for a...

I started with 1 gal all grain BIAB myself. It isn't that difficult and the process seems more satisfying to me then using extract. If you are thinking about making the switch look into Brew In A Bag, minimal investment in new equipment and you're making all grain beer.

The only hop I've ever had give off a flavor I'd describe as "grassy" was cascade. NEIPA's get turned around pretty quickly, I wouldn't worry about a 7 to 10 day contact time with hops personally. There is only one way for you to find out though.

Sounds like you're brewing a NEIPA. Those newer, fruity hop varieties don't seem to give off grassy flavors even with extended contact time. I have a NEIPA on tap now that I dry hopped on day 3 and again on day 7, kegged on day 10 and there are no grassy flavors to be found. If you can cold...

You should pull a wort sample 10 to 15 minutes into the mash. Cool the sample to room temps (I use a shot glass placed inside another glass with cold water in it), then test the pH. You shouldn't be "chasing" a pH during the mash, for the reasons you listed in the OP. You should be...

"Total Water Additions" for Mash and Sparge are how much you'll be using of both for the batch. "Total Batch Volume" is how much wort you are planning to get into the fermentor. If you are heating up more water than you are using, I would assume for the sparge, you should use the total...

300 ppm sulfate in a NEIPA? Where have you heard that? Most people seem to go 2:1 chloride to sulfate in the 200:100 or 150:75 range. West Coast IPA's you'll see water profiles up in the 300 ppm sulfate range, but on a NEIPA that seems strange.