Search results

Made this recipe twice now - once using WY 1450 (Denny's favorite), and just bottled using the OP's recommended Safale 05. The WY 1450 version was delicious! Saved one bottle for a side-by-side when the Safale version is ready in a few weeks. Great recipe, thanks!

Cloudy is quite normal for the style....this is a great recipe.

Sounds like a great start. I am at about your same experience level and a BIAB small-batch brewer. Ever since I started using Bru'n Water, and adjusting my water according to style, my beers have been so much better. You can get a 4 oz container of 75% phosphoric acid from Great...

I'm told this stuff is the syrup form of invert sugar....? http://www.amazon.com/dp/B0001590BY/?tag=skimlinks_replacement-20

If you're on Yelp, give them a great review and five stars, plus write your story there - it will help them drum up business. Have pretty much the same situation with my LHBS - super service-oriented young owner (and I'm the old guy at 57), he will make special orders, drop what he's doing to...

Re: the Johnson A419 controller, I have two of them and am very pleased. One consideration when selecting a controller is, that if you ever decide to use a thermowell (inserted inside your fermenter to measure wort temp directly), the Johnson A419 has a 'fat' (0.25" OD) sensor at the end of the...

Bumping this thread. Need a thermowell that can accommodate a Johnson Controls A419 (that has the fat, 0.25" OD probe) - any experience / recommendations?

Yes. Did this one and it's really good, including the resulting spiked hot chocolate: http://www.wsj.com/articles/diy-aquavit-recipe-1417801674

Sounds OK - but if you really want the guy who understands this thoroughly, it's Martin Brungard, who posts here regularly - here's a more detailed thread that is (sort of) related to your question: https://www.homebrewtalk.com/showthread.php?t=298867 Look at posts #20 and #21 in that thread.

Pro friends tell me that with today's highly modified malts, that decoction really isn't necessary...so, never have done a decoction and couldn't give an idea of side-by-side comparison. Made plenty of (what I think is) very good Weizen without decoction...no Dunkel yet...

Please post the results when you get a finished product in several weeks - very interested.

The way I read the instructions, provided you've got green cells on the 'Water Adjustment' tab in the Finished Water Profile, and your Estimated Mash pH is about where you want it on the 'Adjustment Summary' tab, you should be all good.

Looks like a great job with the salts quantities - I would plug in the 2 ml of lactic on the sheet and see how it calcs the resulting pH. Don't forget to add in your grain bill if you have not already (it also affects pH). For reference, I added about 1.2 ML of phosphoric to 4 gallons of...

You wouldn't have to add much lactic to get pH to drop a couple of points if you're already at 5.6.

You should be able to play with the cell for quantity of Lactic - the spreadsheet should automatically calculate what that will do to the pH. In my version, the resulting pH shows up on the Adjustment Summary tab...

If you don't really know what's in your well water, it's going to give you a more predictable result to use RO or distilled water. You might download the free version of Bru'n Water - to really optimize the mash results and flavor of whatever style you choose, you'll likely need to add a little...

I do BIAB in the same size range - just takes more watching to maintain mash temp in an uninsulated kettle than to do it in an Igloo cooler, where temp stays pretty stable when you put the lid on. That, and I'd occasionally burn the edges of the bag when it draped over the kettle on the stove...

I also brew half-batches, and cool the wort the same way (kettle is small enough to put in the sink with ice, while also running the wort chiller)....though it's cooling off now in SoCal, so, hoping to skip the ice when I brew next week.

Agree on BIAB saving on the cleanup time, etc. - but I do want to replace the push-button valve on my 10-gallon cooler (mash tun) with a ball valve, just for convenience.

If you wouldn't mind posting the outcome, that would be appreciated - been thinking about a honey wheat, and this recipe is the one I would start with.