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I guess I am confused. So correct me if im wrong but your are saying is for calculation purposes is to treat the total water volume (Mash+sparge = 10 gallons) to a desired pH - in my case 5.4. so From there I add my 4 gallons for my mash and let the mash sit for desired sac rest. The remaining...

I didnt realize there was a new version. I just made a donation so hopefully Martin will send me the version you show above shortly :) When you say set to "1" is that on the new version? I am assuming you say that because if I enter "1" in the "water adjustments" tab it will multiply by the...

This weekend I plan to brew an APA (Grain bill below) using 100% distilled water for the first time. Reason being is I have an annual golf outing in early May with friends from high school and I plan to bring a keg of this brew to the event. With that said I have noticed that the last 2 batches...

I dont believe it works that way. Re-hydration doesn't increase your cell count. It simply just wakes the yeast up

I have used BRY97 in the past. Made award winning beers with it. I have not had low attenuation issues when using it, but i mainly used it in IPA's that I mash at 150 so maybe it doesnt like to attenuate at higher mash temps. You can throw two packets in if you like - using mr malty yeast...

For porters i find the simpler the better. If you think you are getting too much sweetness I'd knock down your munich % down to around 10%. I would also go with a cleaner fermenting yeast like US04, but that is just me. What hops are you using in your brew? Also below is a good article from...

Ya the wide dosage range is why I made my post. I'm thinking of starting at 1tbs and going from there

Hey everyone. I am looking to cold crash my American wheat this weekend which I fermented with WY2565 Kolsch yeast. This strain is known for being very "powdery" so I plan to cold crash for 3 days between 30 and 40 degrees (in my garage) and then rack into my keg on some biofine clear. I have...

I would use 100% RO water for this style of beer with just enough calcium chloride addition to achieve desired chloride levels. This worked great with in my BoPils.

There is also the Charlie Orr Memorial Cup that is coming up as well. http://www.bossbeer.org/ChicagoCup/

ah good point. Basically he may or may not have registered for 5 beers under his current AHA account and is trying to have someone pick up two additional beers of his and have that person send them in and list him as the "assistant" brewer?

What I think he is asking is if someone is willing to part with 2 of their 5 entries to enter his two homebrews. He would send you the 4 bottles directly to said person to enter them under their name and list him as the assistant brewer

I have had no issues with my beer gun and bottling process. I have won and placed in a few local brewing completions here in SE Michigan with beers that have sat a couple of months after bottling with the beer gun. I think the key in the process is to make sure your sanitized bottles are at the...

Maybe you can go in and add more locations? I put Chicago as my primary (which I ended up getting) but I also listed every other location as an alternate - except for the 3 locations on the west coast

This is my first year as well. Did you select multiple judging locations or only one?

I brewed a 10.25 gallon batch of my American wheat recipe. Mashed as 154 with SG of 1.057. When I split the wort into two fermenters I pitched us05 in one and wyeast 2565 in the other. Both fermented at 64/65 degrees. It's been 7 days and the us05 is at 1.014 and wyeast 2565 is at 1.020. The...

Alright you twisted my arm, I will primary ferment with US05 only. When pitching dregs and oak in guessing it's best to rack over to a secondary first correct? Also if I take dregs from two bottles of JP la Roja, how big of a starter would you suggest I build to pitch into the secondary? And...

very good information. thank you. But from my reading Lacto, Pedio and Acetiobacter prudce the acid and esters needed for a flanders red. Brett produces esters and small amount of additional acids and also aids in attenuation. So my idea would be to proceed with the souring in the kettle...

hahaha gotchya. So maybe I should plan to mash higher at like 154 or 156 with us05 and then to leave some sugars behind for the bugs to eat in the secondary? I am still intrigued by the "fast" souring method with adding uncrushed grain to utilize the lacto bacteria. I only planned on adding a...

hmm I see. with the jolly pumpkin dregs did you add a little starter wort to each bottle for a week or 2 before pitching into your secondary? I have read people adding bacteria to both the primary and secondary. I have no problem with letting the sour age up to a year in a fermenter. I am...