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Hello guys and gals. I'm looking for some help with controlling mash ph in recipes using large percentages of roasted and crystal malts. I always struggle to predict and treat RO water to achieve an optimal mash ph when brewing porters and stouts. I am using Brun water 4.2. For example, today I...

Hello, I have been recently exploring classic and historical recipes, which would require or greatly benefit from step mashing continental, wheat and under modified grains. I brew all grain, 5 gal batches. I mash in a 10 gal igloo cooler and batch sparge with 1 step. All recipes a formulated...

Hello, I am planning on brewing a sour beer that I pulled from a current read "Homebrew All-Stars". The recipe is a derivitive of Mike Tonsmeire's solera project called Perpetuum Sour. I've changed the recipe slightly to occomodate the ingredients I have. I'll be fermenting with TYB House Sour...

I brewed a farmhouse/saison that was fermented with WY3031 saison blend then aged on 10#fresh cherries. The resulting beer was kegged on 3/1/17. The FG was 1.003. The beer is pretty good at this point, but I feel it would be much better with a little more residual sugar. Something around 1.006...

Hello guys, I'm starting a keezer project and I need your input for acquiring the best equipment for my needs. I will be converting a 10.6cf GE chest freezer into a keezer(FCM11PHWW). Kegging is entirely a new venture for me. I plan on building a collar onto the base of the freezer and...

I'm an all grain brewer with just 10 batches under my belt. I'm trying to figure out what part of my brewing process needs refinement and or adjustment. I brew 5 gal batches utelizing a 10 gal igloo cooler as my mash/lauter tun. All my batches over attenuate to some varying degree. My beers...

Hi guys, just had a new well installed and I wanted to share the difference in water profiles. I thought this info could be interesting for comparison. My old well(original) was dug in 1970 at the time the house was built. The well casing was iron pipe of 2" diameter. Depth is not known, but...

Hello, just finished brewing a beer that was intended to be a Belgium ale w Brett. My lhbs did not have WLP510 Bastogne Belgium Ale, so I had to sub with WY1388 Belgium Strong Ale. My recipe calls for WLP 650 Brettanomyces Bruxellensis to be added at bottling with the priming sugar. They...

Hello guys. I'm planning my second all grain batch this week. I have been looking at ez water calculator for water augmentation. I have a few questions using this software. Here's my recipe Belgium Ale w Brett 9 gal filtered brewing water 9# German pilsner malt 1.25# CaraMunich11 .75#...

Hello, just received my report and I'm trying to figure out what my next steps are for brewing adjustments. You guys always have expert advice and opinions so please take a look. My source is well water. I bypassed my two stage water softening system for this sample. I'm new to brewing but...

I decided to make the move from extract to all grain, and I would like to pick your brains to develop my set up. I have a 10gal igloo cooler (yellow and red commercial model) and a 10gal megapot with bulkhead and thermometer. Batch sparging makes the most sense to me with the equipment I have...

Hello guys, I have a concern with my freshly brewed NB smoke bomb porter kit. I brewed this last night. Target O.G. 1.066. I came in at 1.070. I changed the procedure slightly, from the kit directions. After steeping my specialty grains(1.5qrts per#) at 170 for 30 min, I rinsed the grains with 1...

Hello my name is Demetrios and i'm from NJ. I finally made the plunge into home brewing. My girlfriend and I decided to split an early Christmas present and buy some quality brewing equipment. Our intentions are to experiment with extract then hop into all grain brewing. So far we brewed caribou...