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I was thinking about using magnesium chloride to treat the water for my next IPA. I had a target of 200 ppm chloride, so I would be using about 46 grams. I ordered this: https://www.amazon.com/gp/product/B01KID9XK6/?tag=skimlinks_replacement-20 Problem is I just read that it isn't food grade...

I know this thread is inundated with IPA recipes, but I wanted to share my latest IPA. *Note: I would consider this an east coast IPA: full bodied, intense citrusy and juicy. If you are looking for a big, bitter west coast IPA look elsewhere.* Grist is in percentages, and efficiency is 80%...

I just wanted to get your guys' input on this recipe. Mostly on the hop ratios, but feel free to critique the grist as well. Ingredients Amt Name Type # %/IBU 12 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 81.4 % 1 lbs Victory Malt (25.0 SRM) Grain 2 6.8 % 1 lbs White Wheat...

I found a really good deal on an Avanti wine chiller. Model number Wc3200bg. Dimensions Width : 15" Depth : 22 1/2" Height : 34" Undercounter : Yes Bottle Capacity : 32 Do you guys think that this can hold a 6.5 gallon glass carboy with an s type airlock?

I just started brewing all grain, and decided to work out an IPA Recipe. Let me know what you guys think about it. Using a Mangrove Jack's Brewing Company U.S. West Coast Yeast (M44). Also I am not sure whether I should go with a 90 or 60 minute boil. Recipe Specifications...