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I’ll be brewing as long as people that enjoy my beer keep asking for it.

Thanks that explanation hit the spot . So if my math is correct , I would need about 12.8 lbs of citric acid. Any good sources for citric acid?

I’ve read in a few threads about passivation of stainless steel. What is this process and why is it necessary? The reason I’m asking is that I have a 20 gallon stainless kettle from 1948 , the ones that hung in the kitchens back when they made real school lunches. Anyways, my pot has a few pits...

My father had made pickled eggs since I was a kid. Always took them on hunting and fishing trips. Instead of sugar he used a can of red sliced beets and juice for sweetness. I have been making them for my trips for the last 45 years.

I would like to give it a try. Thanks

Can you please post the recipe. This sounds like it is something that I would love to try. I put mustard on everything.

Count me in, thanks Inkbird.

7 , but I use it to force carb . About 14 if just dispensing.

I get great satisfaction out of brewing my own beer and sharing with friends. They are my greatest critics and supporters.

Interested, please send the link

Another fine product from Inkbird ,count me in.

My elements have 3 wires. White and black are hot , green is ground. Wiring the 2 pole 220v breaker would be white and black ( 110 v each leg ) green to ground buss .

I have used 2 hotrod electric heaters for 3 years now. Absolutely love them. 1900-2000 watt low density heater that draws 13 amps at 110V and a 4500 watt low density heater at 240V. I use the 1900 watt for heating my strike water ,about 7 gallons, never tried boiling with it. I use the 4500...

Spoetzl Brewery in Shiner Tx, a bit east of Austin. Shiner Bock is one of my favorites.

Count me in for great Inkbird products.

I have noticed that a pellet smoker gives a nice smoke flavor whereas wood chunks give off a tremendous amount of smoke . We won’t do anything with the carcass so I’m going with my original plan to see how it turns out. Any suggestions for a liquid brine? How much salt ?

My plan is to brine and smoke a 19 lb Turkey for Easter . Going to use my Even Embers Komodo style pellet grill. Going to brine for 12 hours and smoke until thigh temperature is 175F. I’m open to any suggestions or advice as I’ve never done a turkey on a smoker. Thanks

I’ve been looking for a new ph meter count me in . Thanks Inkbird

Grampamark,I just jotted down the lighter amber recipe. Does it have a name? Going to give it a try since I have 10 lbs of Bonlander. I would be interested in your heavier recipe for the Amber, thanks in advance.

What temperature did you ferment at? When I use Nottingham at 68F , about 4 days and it’s slowing down, then I’ll bump the temperature up to 74F for another week. During that week , I’m getting a bubble every minute. Then I’ll cold crash for 3-4 days at 36F . I brewed an Irish red on 2-12 SG...