Search results

Just following up: I've now brewed 2 batches using my garden hose. No off flavors at all.....Like mentioned above, I do use a fair amount of water first for cleaning etc, so I'm not going from stagnant hose water straight to the boil kettle or anything. I suppose it could depend on what type of...

I think I got this recipe dialed in but it's my first attempt at a foreign extra stout and my first dry hopping with cereal :). I'm going for creamy, slightly sweet, with a hint of chocolate and loads of peanut butter. Anyone see anything wrong with this recipe? I don't want this to turn into a...

I brew in my garage and I don't have a sink in here. I've been reading a lot about NOT using garden hoses for kettle water due to potential off flavors. I know I could buy a potable water hose for RV's etc but I have a lot of brew buckets lying around. Can't I just disconnect my garden hose and...

Got it thanks! Now we are looking at an addition of 6.5 ml for my mash water and 8.2 ml for my sparge water for 14.7 total ml. Is that pushing it a bit on a 15 gallon batch? I think it's just under the flavor threshold right? Thats 14.7 ml of lactic treating 21 gallons of water providing a 5.5 PH.

First time trying to attach a screenshot so we'll see how that looks but it just says zero. I'm trying to make a Munich Dunkel.

Thanks for the replies. So can I just add acid to my hot sparge water prior to adding it into the mash tun for my batch sparge? Or does that need to be done at room temperature? I just downloaded Bru'N' Water and it has calculated my mash PH to be at 5.8. EZ calculator predicted 5.5. That's a...

I've read about that as well but should I be adding some lactic after the sparge water is added or should I acidify the water prior to putting it into the mash tun for the sparge? If I'm adding it to the water itself, am I just trying to bring that water to a PH of under 6 for the sparge since...

Here's a question for everyone. I'm doing my first all grain batch in a few weeks. I have my water report and have been doing as much research as possible. I'm not too interested in adding salts and adjusting my minerals just yet. It appears that all of those are within normal brewing ranges...

I'm transitioning to all grain for my next batch and I've gathered this information from my water report: Starting Water (ppm): Ca: 90 Mg: 25 Na: 60 Cl: ? SO4: 77 HCO3: 196 Chloride is completely unknown. I couldn't find it anywhere. What I've been seeing is that this should make...

I've never seen a big krausen before on a starter except for this evening when I got home and my 12 hour old starter with WLP400 in it was foaming itself out of the flask! First time I've seen that.

This is if you are using a stir plate though. Big difference. According to John Palmer and Jamil on their starter episode of Brew Strong, when using a stir plate you should have adequate reproduction after about 12 hours but 12-36 hours is the norm. Anything after the 36 hour mark, there really...

Kind of looks like he put all of the cold break material right into the fermenter. Did you just dump the whole kettle in there? I had a carboy that looked similar once but not quite that bad because I got too greedy to get every last drop of wort into the fermenter. Some things are better left...

Did you mean 1.030? That's pretty low. That will ferment quickly if that's the case. I agree with everyone else though. The fermentation looks normal and 2 weeks in primary should be plenty especially for that style. Just measure your final gravity after 2 weeks and if it is at or below what...

For a big beer like that I would add sugar during fermentation using a boiled water / sugar syrup so it can eat the more complex sugars first before moving on to the simpler ones. Give it a few days then add it in. Just make sure you have it nice and sanitary through boiling. It will attenuate...

I've brewed with 400 a couple of times and did the following: 1. Keep the fermentation at the temperature specified by White Labs which is 67-74 degrees. Personally, I've had luck by not stressing this yeast out. I start it at 67 and gradually raise it to 73 during fermentation so I stay...

It may have already been covered in the other 1 million previous pages, but is there a flaw in this idea? I'll be doing a BIAB partial mash in my 5 gallon igloo cooler this weekend. After the mash is done, couldn't I just tea bag the grain bag in my 30 gallon boil kettle that is already heated...

Ya I won't be lautering. I'll just be removing the bag, dumping that wort into the boil kettle and adding extract.

I'm doing a Belgian Wit next week and will have 12% torrified wheat and 12% oats in a partial mash in a 5 gallon igloo cooler. In pounds it will be 3 lbs of oats, 3 lbs of torrified wheat and 6 pounds of 6 row. The 12 total pounds will be placed in a large grain bag and I'm going for 60 minutes...

Great replies both of you, because that is exactly what I was expecting. An American biscuit. I didn't even take into consideration that an English biscuit was different. So yes, I suppose to get an American biscuit flavor, Victory might achieve that a little better.

I just brewed an English IPA with 5% Biscuit malt. To me it has a dry kind of cracker like character to it. I've used victory before as well and It adds more of a soft biscuit flavor. Kind of counter intuitive if you are trying to add biscuit flavors. The IPA turned out good but not as bready as...