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Happy New Year all! I have been experimenting with milling and its impact on my beer and process. I have a Monster Mill 3 and set it up with a gap of .025in. I brewed and Irish Red yesterday with a 90 min mash at 147 degree F. Everything looked fantastic and Brewsmith predicted my OG as...

Happy New Year all! During a very windy brew day I had a very hard time keeping a good boil going so I decided to look for a new burner. I was using a Darkstar 1.0 which is NOT a banjo style burner. This burner has served me well and considered purchasing a Darkstar 2.0 with a banjo style...

Hello all, I am a lover of stouts and decided to craft a holiday stout. This beer turned out fantastic! I have never said that about one of my brews but everyone who has tasted it thinks it is great. I hope you do too. Cheers :mug::mug: The process below was done full volume BIAB so...

How do you control mash pH on a full volume BIAB mash? Looking at a BrunWater it seems the pH will go up a good amount if you do full volume.

Hello all, I do BIAB and I use about 8 gallons of water during the process. About 5 gallons for the mash and the remaining 3 added right before boil. Should I treat all 8 gallons or just the 5 for the mash? It seems like the mash treatment is most important and needs to be done for...

I had my water tested by Ward Labs and below are the results. It seems my best option is to start from scratch (RO/Distilled). One question I have is that it seems to me alkalinity seems to be the most important for the mash but other mineral content can be added during of after the mash, is...

Hello, I am a new brewer (7 batches) but I am observing something I have not seen. I brewed a witbier and everything looks great but the krausen is not falling back into the beer. I am not worried but wanted to know if there is a reason for this. Is this common with the style? Every...

So I am looking to do a Witbier because it is summer and my wife really likes them so here is what I have come up with. I do BIAB and will be doing a protein rest during the mash. Looking for any thoughts or comments! Thanks in advance!! Witbier (16 A) 5 lbs Wheat, Flaked (1.6...

Hello all, First I am a new home brewer and this will be batch number 6 and my 3rd all grain. I would like to brew a Belgian stout which is inspired by Allagash Black. Their website states it is made with 2-row, chocolate malt, roasted barley, torrified wheat, oats and dark candi sugar so...

So I did my first all grain yesterday and all was great until I discovered my digital thermometer was screwed up. Look like water go in the probe and it was reporting crazy temps. I was shooting for a mash temp of 152 but I think I probably spent about 20min between 140-145. Then 25 min at...

Hello all, I have been lurking around for a few weeks and what a lot of great information! Look forward to keeping this new hobby going. So to the point. I am about to brew batch number three, NB's Big Honkin' Stout. My first batch was their Irish Red and I followed the recipe but it...