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Let's say that you have just enough time to chill your wort to 100F but would really like to get to at least 65 to pitch. Any harm in throwing in some dry ice to rapid chill. Assume the CO2 off gases, and yes it's a few more pennies, but for the convenience, and yes, time can be that tight...

I generally don't reuse yeast and almost never after high gravity beers, but I was curious about those yeasts designed to tolerate high alcohol, such as Belgian Giolden Strong. Any thoughts on this? Cheers! NanoMan

Just curious what people have for sparge rates. My rates change depending on the batch size: 6 gal = 45 min; 10 gal = 70 min; 15 - 20 gal = 90 minutes. It would be nice to shave off some time with shorter sparges, but I want to keep as high efficiency as i can. Thoughts. NanoMan

Came home the other day and checked the ferment chamber. My two stage Ranco read 64F on the display but when I opened the door it was like a blast furnace! For whatever reason, the probe was not reading the correct temp, which turnout to be over 100F! It took all night with AC running to...

Good day to all in Homebrew Talk Land, the best homebrew forum I've ever had the pleasure to associate with. The problem of the day: Where in the heck is my bitterness?! I cannot for the life of me seem to get a decent firm hop bitterness in my IPAs. At best, they taste like pale ales...

I brewed with extract for many years and made both good and not so good beers. I am all grain now, but I will offer the following for those who are not in case it might help them make better beer: With regards to extract, it is true that mash pH has been addressed and so water chemistry is...

This is a question of water hardness. My understanding is that water hardness is largely determined by the ppm of Ca++, and to a lesser degree, Mg++. So if a recipe calls for setting brewing water to a hardness of 100 ppm, are they essentiall saying set the Ca++ to 100 ppm? NanoMan

Any thoughts on why my extract efficiency, which typically runs 80-84% crashes to 65% when using Pilsener malt? I do a rest at 128 for 30 minutes, then 148-154 for 60. I even add some 6 row for added diastatic. pH and calcium are carefully controlled, but to no avail. Any ideas? NanoMan