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Pardon me for not catching on to this, but here you mentioned doubling the gypsum. What amount am I doubling? I'm beginning to use bru'n water, and so far I have my water report from ward labs and have tinkered a bit with the spreadsheet. I'm fairly well confused but trying to work it out...

Did you ever brew this? If so, what changes did / would you make? I had a six pack of this last week and while I'm not a huge IPA drinker, that's a damn good beer.

So, you say test the PH of the mash. I've read that testing PH while the source is hot both shortens the life of the PH meter probe, and gives inaccurate readings. What is your experience with that? Also, if you do cool samples down, how?

How did your rendition end up bolus? I wanted to brew this last spring, but didn't have any room in the fermenter. I may start a batch soon, tweak as necessary, and brew again in the spring. This way I can compare to the real thing.

Has anyone tried dry hopping this? it's probably in here, but at 1300+ pages, well you know.

Holy fecal matter batman, I'm going to need a spreadsheet for my "<monthly water mineral report", so not really helpful. Lol.

Ballast Point homework series #6 Robust Porter and Lakewood Brewing Punkel pictured.

Well it was supposed to be a 5.5 gal recipe and it ended up in secondary as a 3.5 gal (8.8% abv, yowza). New boil kettle really lost some liquid, so I'll be sure to adjust on my robust porter next weekend.

Sorry to thread jack, but I'm at a similar crossroad. I brewed the same beer, and am ready to apply gelatin. The difference is, I boiled too long and lost around ~1.5 gallons to evaporation. At the time I thought "eh, eff-it", it was my 1st all grain brew day and I was kinda worn out. Now...

You now have a sanitized bung. Wow, never thought I'd be typing that in a million years.

Swmbo has requested a raspberry wheat, after tasting a variation from a local brewery (Tupps, Raspberry Shade) and I was thinking Belma might be a good finishing hop.

Anyone here brewing in McKinney?

Thanks jerbrew

I have ingredients for this robust porter and have a couple of questions. Sraid Dhasain Single Stout Porter OG 1.060 FG 1.016 WY1084 5 gallons, all grain Grist: 9 lbs Warminster Maris Otter 1 lbs Amber malt 10 oz Black patent malt Mash: 154 F for 75 minutes Mashout 168 F for 10 minutes Boil...

I hope I wiiiiiiin!

How are the handles on the concord? They look like they could pop off, and I read on ebay that they leak near the bottom. Maybe it's just my crappy vision.

Pardon the noob question, as this will be my 2nd all grain batch and 1st attempt at a Porter, but when you say aging, you mean an extra month at room temp(72°F) in the bottle/keg?

What's "a few ounces" of melanoidin?

Po-boy.

4.5 oz of EKG 3% AA whole hops gets you to around 60 IBU'S. I have 5.6% AA pellets, would 60 IBU'S be the target with this? 2.4 oz should get me to that same mark if so....