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Hey guys, haven't changed out my thermometer in about 4 years and am afraid it may not be accurate. Looking for a digital thermometer. Any recos? Are the thermometers that mount to coolers and kettles accurate over several years? Thanks! Sent from my iPhone using Home Brew

Curious if our water profile looks like a good option to use for brew water? Tap water profile: PH 7.9 Total Dissolved Solids (TDS) 551 Electrical Conductivity, mmho/cm 0.92 Cations/Anions, me/L 7.6/7.6 ppm Sodium, NA 4 Potassium, K 283 Calcium, CA 2 Magnesium, Mg < 1 Hardness...

We've used Spring water for brews in the past and have been told that spring what is basically mystery water. So this time for our Trippel, we're going to go with 25% tap water (water profile below) and 75% RO water. We're planning on adding Gypsum and Magnesium Sulfate. For a 10 gal batch...

We're planning on mashing and brewing using the same kettle. Assuming we would need to disconnect the false bottom when brewing. Is this difficult to detach and reattach? And are there any drawbacks to doing this? Sent from my iPhone using Home Brew

Added 7.5lbs of sour cherries to my 5gal batch. It's been on the fruit for 15 days and it's still fermenting a bit. How much longer can the cherries stay in the beer? Risk of off flavors?

Just racked beer to secondary on 7.5lbs of frozen cherries. The temp of the beer is now 58 degrees. Will lowering the temperature then letting it rise slowly affect anything? Is this a pseudo cold crash? Beer was at 68 degrees originally.

Making a Stout > using spring water > FORGOT the 5.2! Can I add it while mashing?

1/3 beer 2/3 foam... I'm sick of it. My first batch of corny kegged beer is pouring too much foam! It's been 2 weeks and its the same foamy pour every time. Stats: 5 gal corny 5 ft BEV 3/16" line 7 PSI My idea: I replaced all the O-rings but only lubed the lid o-ring. Could the...

I'm ready to rack my IPA to secondary and dry hop it. I want to make sure it doesn't ferment any during the dry hop time. Can I drop the temp to 58-60 to ensure this. Will the hop oils still be extracted at a lower temp?

I'm using a GE 5.0 cu/ft freezer unit with a Johnson's Controls temp controller. I have the temp control wire taped on the inside towards the middle of the freezer. Is this right? Have temp set at 38 but holds more towards 43-44 degrees. What gives?

I'm getting 2/3 foam and 1/3 beer. How can I fix this? PSI is at 5.

Fermentation was winding down so I let the beer temp drop to 59 degrees. My question is, will the yeast still clean up after themselves (diacetyl rest) at that low a temp? Trying to stop fermentation by letting it get cold, but still need them to clean up.

Needing to add some DME after fermentation has started. Trying to boil 2C DME but don't know how much water to add without it scorching the bottom. Was told to add the least amount possible... but how much is that?

Day 2 of fermentation on an IPA with a lower that expected OG. I planned to add 1lb of honey to the beer after the main fermentation has peaked. How much water should I boil the honey in? Or should I just use an appropriate amount of DME?

I am using a GE 5.0cu/ft chest freezer with a Johnson Controls temperature control. Question 1: the chest freezer has a temperature control on the outside, should I set this to the highest (coldest) setting? Question 2: the freezer is in my garage, i have a standard two plug outlet. Both...

I am using a GE 5.0cu/ft chest freezer with a Johnson Controls temperature control. Question 1: the chest freezer has a temperature control on the outside, should I set this to the highest (coldest) setting? Question 2: the freezer is in my garage, i have a standard two plug outlet...

How many cups dme per cup of water? I never get a high krausen on my starter, only a thin foam around the outside. Usually make started day before brewday. When should I use a stir plate? And how do you oxygenate with a stone prior to pitching?

Trying to come up with my own recipe for a hoppy, caramel/toffee sweet brown ale. Wondering what these base grains impart to the flavor? 12# 2-row ( I know about this one) 1.25# carapils dextrin malt (see this used in a ton of recipes, why?) 1.25# crystal 40 (caramel/toffee too? 1# wheat...

Love this beer. 53 IBU's 6.7%abv Caramel and toffee taste with fresh citusy hop nose and finish. Going to use 2 row, crystal 40, maybe carapils (seen lots of brown recipes with this?) and maybe some caramelized light brown sugar to help get toffee notes. Also never used Nothern Brewer 6.5AA...

I dry hopped my wheat beer 7 days ago, and now have a dark layer of liquid floating on top of the fermeted beer in the carboy. The beer is pale hazy yellow and the top where the hop bags are floating is a darker brown color. Shouldn't these hop oils disperse throughout the beer without me having...