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got my grains and when I got home I noticed the weyerman dark munich malt was 15L, not the 9 or 10L that I had been shopping for. Is that enough of a difference that I should back off the 10lbs my recipe calls for and sub in some lighter grain, to balance it back to a 9L state? Does that make...

I just replaced all 5 filters on my RO system, which makes me think perhaps I waited too long to change them. At $65 per set, its not exactly cheap, but I think I just wasted 3 beer kits at $50 each, so.... How often do you all change your filters? Keep in mind, I do have a carbon filter on...

I dont usually have a problem with fermentations, but Im convinced Im extracting those tannins during mashes. Most of my worst beers taste...harsh...antiseptic.

They're pretty cheap anymore....here's a kit like mine, only $135. Think of how many trips to the store it will save you, lugging 10 jugs of water out to the car... https://www.amazon.com/COSTWAY-Filtration-certified-Purifier-Capacity/dp/B07NR13CGN/ref=dp_fod_1?pd_rd_i=B07NR13CGN&psc=1

I have been using around 4-5g of RO water, then adding about 2 -3g of hot tap water to balance it out (for 5 g batches) but admit Ive been flying blind. I also didnt know, no one told me until today in this post, that my water looks that bad. Now, it does taste great, nice and rocky. But...

Well, Ive brewed some decent belgian Duvel clones with my RO system, but everything before that tasted awful. Good to get some confirmation on my crap water, was as I suspected all along. I've brewed a few ipa kits in the last 3-4 months and none of them tasted/looked/smelled right. Today I...

Im having trouble deciphering my water quality report and want to brew some juicy ipa and american pale ale kits (like Odells Drumroll). Ive found pointers on keeping carbonates low, but I dont know what to look for in the water report, since carbonates arent a specific item listed in...

Think Im ready to upgrade from an old plastic utility tub to a SS Double sink. I use primarily Starsan for my sanitation of bottles and other equipment. I know from experience the Anvil fermentors hold up fine to a day or two with the standard starsan mixture, with no real degradation...

Cool, thanks! I think Im going to use the following: 4 lbs flaked wheat, 4 lb german pale wheat, 1 lb munich, 4 lb german pilsner, and 1lb rice hulls. Rest and gradual long climb to 150F, then wlp300, cause I have it.

Ive got about 5 lbs of flaked wheat and 7 lbs of German Pale wheat (white I think) by Weyerman. I also have 1 lb each of victory, munich malts, as well as maybe 1/2 lb of carapils. Would combining all these ingredients make a good wheat beer?

planning to brew the Saq kit (its a Westy 12 clone) tomorrow and not sure how much yeast I should pitch. 5 gallon batch, OG 1.090. I have 3 packs of wlp530, all three manufactured back in Jan 2019. Mr Malty says the viability is around 10%, so I would need 11 packs with a starter on a stir...

USA

holy cow, thanks for all the replies fellas! Lots of ideas here....Im noodling something out from this!

Wondering what everyone's process is when it comes time to lift that big heavy bag of grain out of the water and strain it? Do you strain it above the pot? If so, what size of strainer and where did you get it? Does some of the wort being strained out go over the rim and down the sides of...

honestly, this is the first time Ive heard of this....maybe that makes me a noob even though Ive been brewing off and on for years. It wouldnt even occur to me to disregard the directions for a kit recipe. But I guess what you're all saying makes a certain amount of sense. I do like the...

The why - the AG/BIAB kits Im buying have these rests in the directions. I dont know if they are protein rests per se, but Im under the impression that they are necessary to the type/flavor of beer I bought the kit for....(belgian wit, strong blonde, etc.) else why would they be specified in...

I have transitioned from extract to biab AG, and I use a gas kitchen stove for the heating process....curious what similar fellas do about the time you spend getting to the next target temp in a multi-rest mashing process? Do you count it as time spent at the previous temp rest, the next rest...

So, when I hear about under-attenuation, it might be due to underpitching with older yeast? I guess I assumed the dry yeast was good for years. I dont keep my extra dry yeast packets in the fridge - should I? I do actually use a flask and rehydrate the dry stuff. I dont have any DME laying...

Cmon now, I dont brew in a sink. If I did then THAT would be why my beers dont taste good !:) Thats a sink full of sanitizer for all the stuff and tools I'll be using. Sink. Not kettle.

Your post really registered with me, and I plan to go AG today. Well, begin acquiring the equipment anyway :)