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So in this instance, i'm brewing EDWORT's hauls pale ale, would I be following the very minerally beers profile? And if so, what amount of gypsum am I using? it says double, but I'm not sure what amount I'm doubling. As for the saurmalz, I don't have any of that, but I do have 10% phosphoric...

Wth is that white stuff? Damn non existent Texas "seasons".

On the original recipe, what's the batch size? 5 gallons?

Frostygrog, what type of carboys are they? I've used all plastic, and never had a problem, but in the event that I make the jump to glass I want to avoid whatever you're using, lol. My vote is also thermal shock. I'd lay some closed cell foam board on the bottom and then set the carboys on top.

Karbach brewing Hopadillo #3

That's some good stuff. Have you had the undead head ed?

More power to you. I had a 4 pack of those and I got alot of onion and what I can only describe as fermented shrooms with a tiny bit of cow dung still attached. Maybe it was a bad batch.

Bottled up my first batch of this last week in a bunch of old swingtop bottles I came across at a garage sale. The taste is still a little like a mixture of chardonnay and champagne with a little tartness from the apple juice. I put 6 bottles in the fridge and the remaining 34 bottles in a...

I bought the icomfort king right at $2k and it has been great. I don't see why anyone would spend more.

Man that is some fine work Bigs166.

Should I use my HDD magnets or a few much stronger and smaller button type magnets? I have everything else I need for the stirplate, less a potentiometer and switch.

Still as in no carb?

I'm thinking of doing that, bottling half with priming sugar, half without, and pouring another batch directly onto the previous batch yeast.

What's the longest (somewhat intentional) time that this has been left in primary? Mine is pretty clear and has been there for a month.

Yesterday I brewed an American Wheat. At mash in my thermometer (dial type) somehow got out of calibration, which I wasn't aware of until 30 mins into my mash. I was at 150°F, then next thing I know I'm at 130°F. So, I need to purchase a solid thermometer for my kettle and MT. Any...

That's interesting, I would have thought the exact opposite. Good to know.

How long are you conditioning in the bottles?

Has anyone tried racking onto berries with this? I was thinking strawberries or raspberries for half of a batch.

You will not be forgotten hawkeyed, you will not be forgotten!

This^. I have a 50' coil of 1/2" copper tubing, submerged in a cooler with ice, tubing flows out of that tubing to my submersion chiller, which is in the kettle. I have a galvanized tub that I fill with ice water, set my kettle in it when I'm ready to chill. I get down to about 60° in 15 minutes.