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A cool environment is a great place to brew. Heating a fermenter is cheap and easy to control. I do this. 1. Water bath with $25 aquarium heater connected to $15 inkbird controller. Better with an $8 aquarium pump in the water bath to move the water around. Put the inkbird thermometer against...

Looking to get a better understanding of these ingredients.... It is my understanding that Flaked Barley, Torrefied Wheat, and Malted Wheat are all utilized to increase head on beer. What are the pros and cons of using each? What are the best times to use each one? Thanks!

Great thread. For those who are filling your kegs very full, how do you protect against beer occasionally ending up in the CO2 gas line? Obviously, as long as there is more pressure on the gas line than in the keg this can't happen... But on occasion pressure variations can occur due to temp...

Great thread. For those who are filling your kegs very full, how do you protect against beer occasionally ending up on the CO2 gas line? Obviously, as long as there is more pressure on the gas line than in the keg this can't happen... But on pressure variations can occur due to temp changes or...

The Best Buy house brand is proportioned well. It fits two fermenters or 3 corny kegs with no modification .

A simple RO system is $200 and will save you a lot of hastle with your water. Check out Buckeye Hydro who sponsors this forum. I'm very pleased with my system.

Lately I've been using Columbus quite often as my bittering hops. I've also read some on this forum and others about it being "harsh". What does this mean? I need to resupply soon...what bittering hops is recommended instead?

Sorry that I accidentally put this on the wrong thread. I'll repost in recipes and ingredients.

Lately I've been using Columbus quite often as my bittering hops. I've also read some on this forum and others about it being "harsh". What does this mean? I need to resupply soon...what bittering hops is recommended instead?

I think you should measure your pH of the collected wort before doing anything radical. I typically measure after a couple gallons collected w/ batch size of 5 gallons. Then I measure during sparge and total collected wort. I wonder if there is a gradient of pH across your grain bed?

@Virtus: You are correct that RO water has no buffering capacity but the extracted malt has lots. I think your pH meter is fine. If you are storing it properly in solution, calibrate it with the standards and measure them reproducibly, this is very unlikely an issue. I build up from RO...

@day_trippr: What's your procedure for using one of your ranched strains. Do you build a starter from the entire 100 ml each time or another approach? What size starter do you use? Thanks!

There are quite a number of comments in this forum on the limited utility of refractometer based final gravity measurements. Many are by brewers with much more experience than me. For the last ten batches I've compared FG measurements between refractometer and hydrometer. I've found the two...

Yooper. Dumb question ... How do I get to "recipes under your avatar". Can't seem to get there

Here's an idea for a dark brown ale I'd love everyone's feedback on... Thanks! 5 lbs Maris Otter 2 lbs 2 row 2 lbs Brown 1 lb special B 1 lb flaked Barley 0.5 lb flaked oats 0.5 lb C-80 0.125 lb C-120 Use attenuating fruity yeast (Wyeast 1318 - London Ale III ??). 150F mash temp to get...

It is my understanding that one of the important functions of a starter is to allow yeast to reproduce under aerobic conditions, thus producing lots of healthy cells that can go anaerobically ferment our wort. So.... Does it make sense to actively oxygenate the starter? That is, put a stone...