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What's the primer?

Hey everyone and Hank you in advance for the help. I am new to the water thing and do not have the means to download brew'n water at this time. I do have some info for my water from my local municipality. Can anyone see anything I should be concerned about or try an adjust? I do all grain BIAB...

I think I would drop the carafa, and leave it alone or add some Melanoidin malt. Just a little bit to mimic the decoction mash. I do mine with 60% wheat(40% regular and 20% dark) then 30% pils, and 10% munich. And about 1/4lb melanoidin.

Boneyard RPM is now available in a kit from brewcraft. Similar to some of the rogue ales.

Pumking on tap! Sent from my iPhone using Home Brew

I'm subscribing to this thread. After my pumking type beer this will be next. Sent from my iPhone using Home Brew

Awesome! I'm in!

I would lower your mash temperature. And possibly look into either adding grain or adding some corn sugar. Sent from my iPhone using Home Brew

Yeah this is a recipe I have done numerous times and normally attentuate a down to about 1.013. I did my first mash at 154 for an hour, tested for conversion and thought I didn't convert but I was partially through heating my water to mash out at 170 when I tested for conversion so I stopped...

Hello, So my latest Hefe batch hasn't gone down below 1.018. OG was 1.064. It has been in the fermenter for 10 days now set at 68 for the first 48 hours then 70 for the last 8 days. The only thing I can think of is maybe my mash was a little higher than I thought at 156-158 for about 15 min...

I would definitely try to insulate your fridge some more not only to help out your beer but to also help the compressor on your fridge. Is your temperature probe just hanging out in the fridge or taped to the side of your fermenter? Sent from my iPhone using Home Brew

I was just in Oberammergau this spring, beautiful place. There is a great little store that it solely just for beer, it is by the 1 euro store. We stayed at the Boeld-ringhotel off of Konig Ludwig strasse. I didn't try it but I was told I should have had the kola bier while I was there. I did...

I'm in! Sent from my iPhone using Home Brew

I do mine 60%wheat 40%pills 1 oz Hallertauer at 60 then ferment at 68-70. Mash at 154 for 1 hour BIAB. This weekend I changed it up and added 2% Melanoidin and I am going to ferment at 68 for 24hrs then bump it up to 70 for 10 days and keg. I'll let you know how it turns out. Sent from my...

Oh nice. That Oktoberfest looks good too. I let it go 2 weeks in the fermenter and kegged it. Was good to go! Sent from my iPhone using Home Brew

Hey Marvin, Did you ever brew this? If so how'd you like it? Sent from my iPhone using Home Brew

Definitely in! Sent from my iPhone using Home Brew

Subscribing Sent from my iPhone using Home Brew

My faves are hefeweizen, dunkelweizen, a good pils, weizenbock, and rauchbier. I have brewed the hefe's. I'm hoping to get set up to lager here soon so I can do a pilsner. And maybe in the future a rauchbier. Sent from my iPhone using Home Brew

I let mine sit for 2 weeks. But I do that with almost all of my brews. Sent from my iPhone using Home Brew