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And the man himself comes to my rescue! Thanks Martin! I'll give this a shot and report back. Brew day is in 2 weeks, this beer takes about 3 to complete. Look for an update around Mid October!

So I got a copy of the pay for Bru'n Water. Have to say definitely worth it! The 33ppm will survive into the kettle according to the sheet, which I kind of figured it would. It lights up green, but that is probably because it is within the parameters of the sheet. The flavor question still...

For a almost 3 years I have always used distilled water and built my own mash water profile using Bru'n Water. However, I have recently moved and have gotten my water report and my new location's water is considerably better than my previous location. The only issue I have is that my water...

When I am building a profile I usually use Distilled as then I don't need to work about any remainin bicarbonates in the water. RO doesn't remove those. I would highly suggest getting a pH meter as I have found both EZ Water and Brewin' Water can be off +/- 0.1-0.2 pH. This usually depends...

Baking Soda's Chemical Formula is: NaHCO3 Or Sodium Bicarbonate. Granted it will add to the pH, but it is a good source of Sodium to meet a specific concentration without adding Sodium Chloride (NaCl, table salt), which would push the pH in the other direction. Epsom Salt's Chemical...

Agreed. However my searching around hadn't found any info for either, hence the post. Further, up until TasunkaWitko posted his research, the others in this thread only posted "Why?" with no contribution to the discussion. I have found my answer, and will not be putting the charcoal into...

THIS! This is exactly what I was looking for! No charcoal for me! Thank you for your time and research into this!

Thanks for the replies. I've done the toasted oak cubes. Just curious about charcoal instead. Figured someone might have already tried. Sounds like I need to take a small sample to taste and not experiment on a whole batch. The real answer to "Why"? Is "Why not?"

Hi All, Apologies if this is the wrong forum for this question, mods feel free to move it. I was wondering if anyone had any data or experience adding lump charcoal to a batch of beer? Health concerns, flavoring amounts, etc? The process would be to soak the charcoal in whiskey for...

Wow. I forgot I posted this. Yes I did figure this out and there were many moving components. First is the difference between the two malt pipes. The full malt pipe can get around 23 pounds of grain and still get good efficiency. However, anything above 11 pounds in the half pipe kills...

All, I apologize if this is in the wrong place, but this is where I thought it might fit. It seems that I have gotten poor mash efficiency from my Braumeister 50L unit. I have never had this issue before and I am looking for possible causes. Here are the stats: I am using the half...

Why not get something like this: http://www.highgravitybrew.com/productcart/pc/BIAB-Electric-Brewing-System-p3987.htm If you ask they may go with a 100 l build. I'd recommend a strong beam and winch for the basket.

Thanks for noticing! I did intend that. I found that this recipe came out great minus the clarity issue. The head is super thick and very creamy, kind of like whipped cream on top. To quote Jim Koch "I can float a bottle cap on it!"

Ahhh, the lack of malts must be it. Generally I'm an AG brewer but time constraints had me looking back at extracts. As far as water was concerned I used distilled and used Bru'n Water to match the Pilsen profile, so that could be it too. But I've made other beers with that profile with no...

Just wondering how long a yeast cake will last and what possible issues would I have repitching on a whole cake? I have a conical so harvesting a whole cake from primary is fairly easy. I've tried yeast washing per BTV but I find I lose a lot in the process and I'm really lazy. Thank in advance!

Quick question, I made a cream ale and it's hazy. I added Flaked corn to my mash. Never having used flaked corn before, and never having issues with beers that didn't fully clear (ie crystal clear). I'm thinking the corn is the culprit. So does corn release any pectin that may have set...

How important is it to keep secondary fermentation temps the same as primary? For example would there be an issue if I fermented a saison at 80F in primary, but dropped it to 68F in secondary? Thanks in advance!

Thanks to all who posted. glad to hear others have tried and had success.

The title pretty much says it all. Just wondering if I put about 6 gallons of wort into a 14 gallon conical if I should worry about O2 issues with the fermentation and finished beer. My thoughts are that the surface area is about the same as a 6.5 gallon glass carboy as the diameter of the...

I know this is probably obvious, but I'd rather not find out the hard way. For the brewers with their electric heating elements mounted inside your kettles....is there any concern with using a metal spoon to stir? I am guessing no, but having been zapped 17 times on other projects where I let...