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I'm wondering my true wort temp with a submerged carboy. I do 2.5-3.5 gallon batches and I've chilled each one this way with swapping ice bottles out during the first few days of active fermentation then stop swapping and finally pull it from the water after a week or so raise temps to 70amb...

Do they make tablets you mix with distilled water and get different regional water profiles? I know it would be more than plop plop fizz fizz but there's got to be a way to get some of those famous water profiles without breaking out your microgram scale and ordering 15 different kinds of...

I could totally diy some valves and trub dump system for this I'm just wondering is "food grade" actually "fermenter grade" http://www.plastic-mart.com/product/10226/arlington-sp003-5-cl

I mash in a 5g cooler in a BIAB. I want to set it up to do it how I've always done it but I'm having troubles. I want to add my 1.5qt/grain ratio and mash at 152 then mash out by raising to 168 for 10mins. How would one go about doing this for a 2.91g batch. I've used the "wort" android...

Let me have it! Hit my preboil gravity. Didn't boil off enough and SG came in bout 8pts low. Wyeast 1272 ripped through it 60-63f and its cleaning up here at 1 week and I'm throwing in .5oz of el dorado here in another week. Going for fruity citrus and body. Based off Wyld cybi clone.

Brewed right at 3 gal last night. Its an IPA and my SG was 1.056. I had half a pack of Safeale 05 that I had sealed properly from 2 weeks ago. I dont have a wort chiller and it was getting late ). I had to be at work in 30 mins and my ice bath wasn't working fast enough. Soooo...I pitched at...