Search results

If I brew in the early morning I'll go with old school jazz, classic stuff like Red Garland, Ray Bryant, Vince Guaraldi, Sonny Clark, etc. ... or something light like Leon Redbone, Chet Atkins, the Beatles Channel on Sirius/XM ... the later in the day, the more likely I'll put on blues or...

Stray Cat Strut - The Stray Cats

These Things - Robert Cray

I Found A New Baby - Lester Young & Harry Edison

I recall asking this same question some time ago, because I brew small batches too. In an average batch for me, I have ~3.5 gallons pre-boil and 2.6 after the boil. So in these cases, I'm boiling off ~26% ... and therefore my concentration of ions are up 35% from the values after the mash...

All The Wrong Reasons - Tom Petty And The Heartbreakers

St. Louis Blues - Red Garland

Just read the article tonight in my March/April issue. Congrats on having this published. Awesome.

With Reflectix, how may degrees do you lose over, say, a 60 minute mash? Thanks.

Orange Sky - Alexi Murdock

My 2 cents, FWIW: I used distilled water as a starting point because my tap water is "moderately hard" and changes throughout the year. I often brew lighter beers so I wanted a softer starting point. A calculator is a must. I prefer Brewer's Friend because it's integrated with their recipe...

Someday My Prince Will Come - Miles Davis

Hillbillies From Outer Space - The Vaughan Brothers

I'm no expert, but this is some seriously hard water. Your TDS value is high, your total hardness is high, and your alkalinity is high. So your first and biggest issue will be getting your pH down into a favorable range for mashing ... will require a lot of acidification. I personally would...

I'm usually in the neighborhood of the "Balanced Profile 1" values, less the bicarbonate (I start with distilled and don't add any because I brew lighter styles and need to acidify). I've experimented with higher sulfate levels and found that my palate didn't love the perception of dryness on...

What I did for beer today (on Monday): Brewed a pilsner ... well, if we're being strict, it's too dark to be a pilsner (it's 5.7 SRM) because I threw a bunch of Vienna malt in the bill ... but it's too hoppy/bitter to be a Vienna, so I'll call it a pilsner anyway. :mug: Also, I failed to...

FWIW, I use an Igloo cooler filled with water. I find it very easy to keep the water a stable temperature, whether it's low-to-mid 60's (F) for an ale or low 50's for a lager. I monitor it often and, using 20 oz. frozen water bottles (no lid!), I drop in a half-filled frozen bottle if I want a...

The Crystal Ship - The Doors

125 + 2.6 gallons German pilsner = 127.6 gallons

For me it was the switch from extract to small batch (2.5 gal) stovetop BIAB batches. It’s easy, allowed me to brew more often, and it increased the number to ways to tweak and refine recipes.