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Is targeting bicarbonate level the same as targeting HCO3? If so, I dont worry about that. I do try to get my Calcium levels up to 90ish. I am adding 1tsp lactic to help with mash ph...i could probably add a 2nd but i find my mash ph often comes in a little lower than projected automagically...

I’m using my city tap water which is somewhat hard HCO3 of 137. I’m adding CC and gypsum to approximate the London profile. I’m adding 1 tsp of lactic to improve mash PH Im open to other suggestions or thoughts...

Came up with this based on what I have on hand. I’ve never brewed a porter so was just hoping for a quick sanity check that Im not making some massive mistake. Thanks for looking! Brew Method: All Grain Style Name: Robust Porter Boil Time: 60 min Batch Size: 16 gallons (fermentor volume) Boil...

So I too have never made blue cheese but would like to. Just looked and that penicillium Roquefort stuff is kind of expensive. I saw a you tube where some guy bought some blue cheese from the store and scraped of pieces of the blue mold and used it in the milk. $30 for the Roquefort isnt...

I got you big boy...come on with your bad self...

Just bumping this thread as I think the OP was prophetic ..and I’m drinking ...but the OP was poetic..or prolific..or prophetic... ..it started with a pee... crap....I’ll be back in minute....

I think that’s good advice. I’ve been kegging pretty consistently after 2 weeks for a long time but have often thought an extra week or 2 would have benefits.

I sort of rotate to be honest. Many are recipes from this site. 2 Hearted Ale clone (which rarely turns out a lot like 2H but is always good) Amber Blonde Ale Milk Stout Irish Red Belgian Blonde (next up) Im pretty boring I guess...stick to the classic ales mostly..nothing crazy But always a...

Just celebrating the awesomeness of a little time. I brew 15G batches and consistently drink the first keg trying to figure out what went wrong...as I get to the end of keg #1 I start to feel a little optimism. The 2nd keg I share proudly with friends and the 3rd I hoard like it’s the last...

I dont get that at all...recipe says srm 6..that looks like 30ish Someone asked about maybe grabbing the wrong grain somewhere...maybe? it looks better now then what it did in those first pics I feel your pain brother ...

Well, here goes nothin.... I too have been having issues with my IPAs this year..similar process and recipes and numbers to what OP describes I dont accept that oxidation has suddenly found it’s way into my beer. Oxygen has been around a long time and I’ve made many good IPAs in the past. Your...

Mmmm..Tank 7.

welcome my friend....leave your DME at the door and come on in!

I challenged the author to say the pic had to be doctor’d....i was complimentary but still politely rejected the authenticity of the pic... ... ... he pointed out that he did not have a cleat to tie it off so he used the door hinge.... .... .... and just like that I found my beer god

I just saw this...some guy on FB‘s first brew...his wife is PISSSED

THAT IS AWESOME

Welcome my friend..welcome...the beer gods welcome you also! Our only enemy is dogma...beer is good...all beer is good and I’m grateful to have you celebrating with me tonight! Cheers!!!

He didn’t....the beer gods did. time to sacririce a 6pack of seltzers into a storm drain and hope for the best

Let me guess...you’re an extract brewer...sigh :)

well... happy belated birthday my friend....i hope it was a great day filled with hops...bagged or not... :). I also bag hops......looks like I’m out of the closet....ahhhh....i feel so alive!