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Hello all, I just did an IPA that is really good. I do sense a slight salty back end on the beer. Anyone know what attributes to this? It is not bad just curious what is responsible for this flavor.

Hello all, I am going to move into 10 gallon batches and need to get a new mash tun. I am thinking of doing a 70qt coleman with round false bottom. Anyone had good luck with this setup? see picture for example.

I just ordered a Malbec and Shiraz kit and I want a good peppery full bodied oak taste. Any suggestions on what I can do to achieve this? Should I secondary in some oak? If so when, how long, and how much? This is my first stab at making wine. :rockin: Thanks for your input. M

I have a question about the ppm of gluten in a typical IPA. I know if using clarity ferm you can get it down to about 10ppm or so. Just wondering if anyone knows what the baseline is for a normal NON gluten free ipa type beer? thanks for input.

Hello, anyone in Salt Lake City been able to do an AG Bavarian Hefeweizen that is very close to Franziskaner or Paulaner? The ones I have done have a very slight sour overtone and are just not a near perfect clone. This is my favorite beer and would love to get some insight on how to perfect...

I just completed a Pumpkin Ale and I have some questions on my Eff. My Mash eff is 75.9 % and my BrewHouse eff is 92.5% how is this possible to have my BH be higher than my Mash? want to make sure I am entering everything as needed in BS. see pictures below - thanks

I do AG in a 10 gallon cooler. I generally do my strike water 3-4 gallons or so for my mash. Drain that. Then do 1 batch sparge of about 4-5 gallons. where I put all the sparge water in stir and let sit for 10 min, Here is my question, should I always set the temp of the sparge water to 168f...

I am getting ready to enter my robust porter with oak chips, vanilla and bourbon done in secondary. What category should I enter this under? I would think 12b ?? thanks for input.

Looking to brew a "franzi" like hefe and I think the water I am currently using is causing some issues. I would like to get the water profile used in this region for this beer..... Any suggestions on how to find a good water profile to use with the appropriate minerals to add to distilled...

I am brewing all grain and would like to know per the water profile below if anyone would recommend using campden and/or 5.2 ph stabilizer? any other suggestions? Salt Lake City, UT Calcium(Ca): 30.0 ppm Magnesium(Mg): 17.0 ppm Sodium(Na): 5.0 ppm Sulfate(SO4): 12.0 ppm...

I just got done doing a bavarian hefe (thanks Ed Wort!) here is what I got on my gravity readings...after chilling wort post boil. I pulled a sample for my hydrometer and it was cooled to about 70f I got 1.052 then I took the same sample on my refractometer (that was calibrated with distilled...

I just got a 3 way co2 manifold hooked it up. Closed off 2 of the outlets and used 1 on my hefe I just kegged. I set it at 14 psi and came back about 30 minutes later and the psi needle was dancing around 13 - 14psi - I woke this morning and it was at 11. I now have put it back to 14 and for at...

I am going to put some marbles in a muslin bag and dry hop with this... My question, I am going to just add it to the primary. Will it be ok to let the sack go all the way to the bottom in the trub? Or should I tie some fishing line to it and let it submerge about 3/4 the way down the bucket ...

I am going to bottle 2 gallons of my 5 gallons of Hefe.... How much dextrose to use and how much water to boil it in? is there a formula per gallon? thanks M

I just bought a wort chiller from Learn to Brew. I received it and it looks absolutely horrible. It is just about black with a lot of scratches and such. It has a lot of green oxidation spots on it and to boot on the welded faucet hookup has a huge bead of solder on the seal so it wont seal...

my carb chamber is at 63f is that ok for carbonating? thanks for input M

If I added one campden tablet to my 4 gallons of water is that too much? Will my brew be ok ? I crushed it and let it sit for about 1 hour before starting the steep and boil....

What determines boil off rate? Furthermore, is it your altitude or ?? my question is my boil off rate on my gas oven is about 1.25 per hour. I am going to get a propane turkey cooker and do the boils in my garage now can I assume the same 1.25 boil off or should i retest it ? thanks

Has anyone converted a full 5 gallon after recipe to a biab on beersmith if so can u go over how to do it? Thanks

ok so i bought a mash tun with a outside barb of 1/2" i was told to get 3/8" tubing.....so i did ... it seems way too small i cannot even get it on. Should i have gotten 1/2? also is it imperative i get high temp? thanks for input