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All of my batches are in primary anywhere from 21-28 days and then it's off to the kegs, or secondary if I'm adding something else to the brew.

I use the sinistral warrior all grain recipe for my house ipa but with different hops. It puts out excellent color and a decent malt influence to go with the hops I use. Overall it is a pretty good grain bill for an IPA.

It's been a couple of months since I've posted to this thread so I thought I'd give an update on my progress with mash pH. I also have yet to taste the Porter (fellow club member brewed it) that this thread was originally started for. I have come to learn quite a bit over the past few months...

I order mine from NB and despite the ice packs, they're pretty warm by the time they get to me in FL. I've used Wyeast every time and have not had a problem with their yeast even though it gets warm during shipping. I will say the 1056 swells the most by far in my experience. I will also...

Count me in.

Wolfy, I wanted to go 1.6 but man did that make me nervous to go that low(usually 2.2 is what I target) so I went in the middle of desired range. I hope the carbonation doesn't end up being to much. After reading multiple threads on whether or not hydration of the yeast was necessary, I...

I forgot to add that I plan to let this sit for 6 months. That doesn't mean it won't be carbonated by then, but I plan to let it sit for a while.

I added 1/3 (1 teaspoon) of S-04 right into the bottling bucket ontop of my priming solution and then racked the beer right ontop of it. Gently stirred the mixture and bottled away. I targeted a co2 volume of 2.0.

Alright I bottled last night and man does this beer have a lot going on with it. The ABV for this ended up at 12.5%. I added one teaspoon of dry yeast to the bottling bucket to assist with carbonation. In mine I taste the cherry, caramel, and for whatever reason an almond type flavor on the...

wolf, I plan to bottle this week as well, and let it sit for another 6 months. Crack one open on the one year brewing anniversary.

This was for a 10 gallon batch: 20.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 3.50 lb Special B Malt (148.0 SRM) 2.25 lb Roasted Barley (300.0 SRM) 1.00 lb Chocolate Malt (412.0 SRM) 0.50 lb Black Barley (500.0 SRM) 0.50 lb Black Malt (550.0 SRM)

In all honesty I was surprised that the porter pH was as high as it was. We were pleased that it at least hit 5.2 without boosting the alkalinity of the distilled water. Going forward we will be able to make the needed adjustments thanks to the pH meter and your suggestions. Brun, Do you...

Alright guys I did my first batch after starting this thread and here are some results. I ended up brewing the East IPA for big brew. I had 12# of Maris Otter, .24# of Acidulated Malt, 1 and 1/8 TSP Calcium Chloride, and around 5.5 gallons of strike water. The mash pH was 5.47. I then did a...

AJ, In your opinion, double batch sparging with this water(alkalinity 2.5 and pH 6.2) would not elevate the pH of the mash beyond the suggested maximum pH of 5.8 by the time the runnings hit a gravity of 1.008?

You would be the first Brungard I have ever had a discussion with. I must say it's an honor to have you as well as AJ to assist with this topic. I did contact the company that produces the distilled water that I use and would like some input as to how to read this sheet. Looking at alkalinity...

So I guess the right thing to do here is to send the water(GV Distilled Water) off for testing to see what the alkalinity is of the water. I found a document in a Google search dated 2007 that stated the alkalinity of the same brand I use was 10. If that's the case a few drops of it should do...

I just read through Strong's section on brewing water and it was an excellent read. I liked his idea of steeping dark malts separately. He stated he used Phosphoric Acid to get either his sparge or wort to appropriate levels. I'm curious as to how much effect Phosphoric Acid has on the water pH...

Also going back to the post where I mentioned boil off I'd like to go into more detail about that. I do a 90 minute boil most of the time so that would explain the loss from 8 gallons to 5.5. I do as slow of a boil as I can so in now way is it jumping out of the kettle. My previous methods...

AJ, You suggested purchasing a pH meter in the sticky. What are your recommendations?

The reason for bringing up the Burton water profile was because one of the other recipes for big brew was the East IPA. They suggested a Burton water profile. Your suggestion is to treat all of the water prior to starting? So if I need 9 gallons of water to cover infusion, double batch sparge...