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I have yet to brew a sour beer for the fear of turning all my beers after that sour. The process doesn’t seem crazy hard but like I said before I don’t feel like certain beers turned sour would be desired by the masses

I don’t have any ph testing equipment. I spent to much money on other brewing things this month but maybe Christmas.... Itwould be interesting to see if it effects the flavor of the beer at all? How did you calculate how much you need of the bicarbonate per gallon? To you is the risk of...

Does PH really have that much effect on final gravity? We switched from city water to well water about 6 months ago. It goes through our fancy filter for our house so I don’t notice a difference in taste in the water. I live south of Denver so the water I get is directly from run off. I have...

I’m so sorry!! I didn’t mean the double quote and for sure didn’t mean for it to feel like a cuss out! I super appreciate any help/advice

The was one of my mistakes that I corrected when first brewing. I live south of Denver at 6200 elevation. For a roaring boil, it’s 200 degrees. I check all my thermometers vs glass mercury vs digital one. Calibrated before ever brew. I super appreciate the thought though.

I’m looking for a hot wort pump/chugger pump. Willing to trade all or whatever you want that I have listed below. I would prefer local pick up (I live south of Denver but can meet in denver) If willing to trade, post a picture of the pump with the brand/model. Items available 3 different...

I’m located south of Denver in Castle rock. Not really able to travel much (lots of kids) the regulator is old school but it works great. Also see you have a wort pump for sale if your wanting to trade that instead for the regulator. I also have other stuff if you want

I regularly test and adjust all my thermometers to boiling and freezing temps. The problem I have with the digital thermometer is literally every time I buy and use one (5-6 different thermometers) the thermometers become inaccuracte. I even bought fancy one that hook up to Bluetooth and what...

I have used the dry yeast in the past. Especially the us-05 strain but moved to imperial because of more active yeast cells or the wyeast for the smack pack effect so I know the yeast is good. I haven’t read anywhere about the wyeast or imperial yeast 1 package not being enough for a 5 gallon...

Depends on the beer. Als at 66-70 depending on the beer. Lagers currently 52-56. I use a temperature controller and fridge for either the lager or ale

Your 100% right. Total mind fart. I ment refractometer wasn’t accurate with alcohol. I only use it for starting gravity because it doesn’t have brix measurement available which all formulas I can find online are saying

I am using both a refractometer at 68 degrees calibrated everytime I brew (1-2 times a month with distilled water and a hydrometer to calculate original gravity and only the hydrometer to calculate the final gravity. A friend or the wife double checks my readings to confirm correct readings. A...

Most common yeast I have been using has been the wyeast 1056. I purchase and use the yeast same day. Smack in store and pitch at 68-70 degrees roughly 3-4 hours later when done with brewing. Yeast at that time is usually 68-70 degrees when pitched. I use the bubbler for years without issue and...

100% all grain. Mash temp 100% spot on to recipe 148-152. Temp readings before, during and post mash. No change. Aquarium pump to air filter to stone in chilled wort. Vigorous bubbles in wort for about 5-10 min. Then a good shake to “stir” stuff up. Then pitch yeast. I don’t do a starter because...

Help! I’m having issues hitting my final gravity! This is brew number 6 in a row that I missed my final gravity by 0.010-0.015. My starting gravity is spot on every time and fermentation lasts a full healthy 1-2 weeks. I use healthy good yeast everytime and use a temperature controlled fridge...

Ish. 90% of my brewing stuff is second hand equipment. I’m to cheap and poor to afford new stuff. I use Craigslist/Facebook/letgo/offer up to pick up pretty much anything I need to brew. Most stuff is pretty new/unused because someone did 1-2 brews and didn’t like the work it takes. Most of the...

Updated after 12 hours of PBW being pumping through chiller. The setup I use is an old scratched but clean brewing bucket with a really powerful pond pump attached to hose which attach to chiller which quick disconnect to each other which then flows back to each other via hose and then back...

So. I finished with the oven clean cycle with the wort chiller in it. Ups and downs. Overall I would say a success. The pros: It got out a bit more gunk that I didn’t know was in there A little more piece of mind. It’s currently running completely clear after about 5-10 gallons of hot water...

Soooooo I ended up doing a bad ish thing....placed it in the oven and set it for the cleaning mode. One of two things are gonna happen. One you all were right and it’s gonna be protein and it’s gonna be a bitc* to clean after or I just completely ruined it. Or everything will turn to ash in a...

Thank you so much for the advice! I think you answered my exact question and I might try out the lye. A few quick questions about the process. I don’t think it’s a sugar issue which after doing research would be the #1 reason not to bake it more and it being more of a hops issue. That being said...