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OK. I added 3.8mL 88% lactic acid to my 5.5g of sparge water. I guess this was unnecessary for the RO water...could this have affected the flavor or final pH? I haven't invested in a pH meter yet to take readings. Thanks, John

Thanks for the reply, this makes sense. Out of curiosity, what would be the effect of acidifying the sparge water if the sparge water is 100% RO? This is what I did last time I made a Pilsner, just following what Bru'n water showed on the Water Adjustment tab and not knowing that I didn't need...

Reviving an old thread here to get some clarification. I read in another thread that you should not add lactic acid to your sparge water for a Pilsner, that you should only add it to the mash. I've always followed the numbers in Bru'n water and added the lactic acid to both the mash and sparge...

Just reporting back here. I made a list with new buckets, a pH meter, a thermapen, and a couple of other things on it for my dad. He did a little of his own research and got me the 30L Speidel fermenter, which is pretty cool! I haven't fermented in it yet (just bought the ingredients for a...

Thanks for the quick reply, and I'll look for the posts you mentioned. I don't brew often enough (or have enough money!) to risk losing a batch if the results likely won't be great. However, maybe I can brew an extra gallon to ferment with the TH yeast. If I do, I'll post back with the results...

I don't have an exact count in front of me, but I brewed at least nine 5 gallon batches last year that I didn't add along the way, so I'll go with another 45 gallons. 15,509.5 + 45 = 15,554.5

Hello all, I apologize if this has been answered (I'm sure it has) but I have a long way to go in reading through this great thread. I harvested the yeast from a can of Green and it grew nicely, but I wanted to ask what the results has been with using harvested Tree House yeast. From what I...

That's strange...when I messaged him he wrote back almost immediately. No, I'm not a brew haven admin...too lazy to join any homebrew clubs!

Cross Culture Kombucha in Danbury was selling a bunch of them. I picked one up for $45...not sure what they have left. I posted a link to their facebook market page a few weeks ago: https://www.homebrewtalk.com/forum/threads/ball-lock-kegs-for-sale-danbury-ct-45.657736/

Not my post, but wanted to share this: https://www.facebook.com/marketplace/item/496310584187103/ The owner of Cross Culture Kombucha is switching over to commercial kegs and has a bunch of ball locks for sale at a good price - $45 each, discount on 3 or more. I'm picking one up this weekend...

Hello all, Brewing this recipe for the second time tomorrow. The first time I used equal parts Citra, Mosaic, and Galaxy and it was amazing. This time, just to change things up, I've purchased 4oz each of Citra, Mosaic, and Simcoe and plan on following the same hopping schedule. (Also going a...

Thanks, all, for your suggestions. While I don't necessarily need more kegs for storage (not as much brewing going on with 2 kids now), pressurized transfer would be a good thing...I've only done this once on a NEIPA because both kegs happened to be free. Brewing w/ RO water from Walmart this...

Hello All, I'm looking for suggestions for my Christmas list (my dad likes to start early!). I have a basic 5 gallon AG setup (powerade mash tun, 10 gallon pot, outdoor burner, etc.), a temperature controlled fermentation chamber, two serving kegs, and my latest purchase was on oxygenation kit...

Hey, sorry I've moved the blog around a couple times and didn't really keep up with it. I can try to dig up the post or photos. I've been using this cooler collar regularly for the past few years and it's worked great! I'll see what I can find when I have a few minutes.

Nice! I've only brewed one real NEIPA and it was amazing, hit it's prime about 1-1.5 weeks after kegging. I bottled a few off of the keg and they did not hold up well at all (not the best keg bottling practices though.) I also tried to make the keg last, but next time I'll enjoy it heavily while...

Hey, I'm not up for a trade at the moment but I am a lurker on this thread...I just wanted to let you know that Toppling Goliath is available in Massachusetts now. If you're in that neck of the woods, it's on the shelves as of about a month ago. Good luck with the trade!

When I was in those shoes (except only going for the 5 gallon batch setup, not 10 gal) I decided I needed to build a mash tun and buy a 10 gallon pot ($100), outdoor burner ($50), and immersion chiller ($50) to make the step to all-grain. I think you really need all of these, but if you have to...

The traditional hopping schedule is to add hops with 60 minutes left to boil (bittering hops), another addition with 15-30 minutes left to boil (flavor), and a final addition with 5-10 minutes left to boil (aroma.) Having said that, for my last stout stout I added about 35 IBUs worth of hops at...

I don't brew a lot of lagers, maybe once a year, so I don't remember how they typically ferment. I have a German Pils (similar recipe, not exactly the same) in the primary at 50F now using Wyeast 2124. It took a couple of days to show airlock activity and has been a slow and steady fermentation...

I'm in CT...not the cheapest place around. In fairness, I was comparing to 6 pack of 12 oz cans and 16oz cans...I didn't notice the price of the 30 racks, which we're probably a better deal. But they did have the Founders for $12/15 pack, which is a deal.