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Just like you need to stir or otherwise agitate the wort when using an IC, I think you would need to stir your ice water to keep it moving across the coils. Unless you brew larger than 10 gallon batches, I would just make an IC. I have an IC and a CFC. The IC is definitely a simpler tool to use...

So for a 4% abv pale ale: Malt: ~$40 for a 50# sack of 2 row= $0.80/# x 7#= $5.60 for base malt + ~$1 for 1/2# of crystal malt ($6.60 total for malt) Yeast: $4 for a pack of US05 divided by say, 5 generations= $0.80 total for yeast. Hops: I have ordered bulk hops for ~$10-$20/# including...

Milwaukee 18 volt cordless drill into chilled RIS wort. I was worried about contamination so I hit it with a campden tablet and waited 24 hours to pitch. Still have some 2 year old bottles of it.

I recently acquired a pH meter and I've been measuring the pH of everything. Several recent beers with a mash pH of 5.4 had a finished beer pH of around 4.5. But a Belgian strong ale with a mash pH of 5.55, with 1# of D90 and 1# of D45 candi syrups added post boil, finished with a beer pH of...

Looks good. Only one caveat: I recently brewed a pumpkin beer with biab and the pumpkin clogged up my bag.

Hey Ed, just met you this morning at Pete's. Sorry I couldn't hang out. I just read your post and realized it was you! Anyway, hope your brew day went well! If you have any tips for the club before Monday night, I'd love to hear 'em! And of course, stop by our meeting if you're available. I'm...

Starting up a new homebrew club in the Hazleton, Pa. area. Our first official meeting will be Monday, May 13th at Evan's Roadhouse on Rt. 309 in Drums at 7pm. Anyone over 21 is hereby invited, whether you brew or not! Does anyone have any advice for a new club?

@Brulosopher - sorry I must eat my words. After 19 years of brewing, sometimes I think I know everything. After some research, I concluded that your method is legit. I'll stick to rinsing my yeast post-fermentation just the same but that's a nice article and technique. Kudos!

@Brulosopher - sorry I must eat my words. After 19 years of brewing, sometimes I think I know everything. After some research, I concluded that your method is legit. I'll stick to rinsing my yeast post-fermentation just the same but that's a nice article and technique. Kudos!

The advantage to pitching the proper amount of cells to an appropriately oxygenated wort, and letting it ferment to completion is to allow the yeast to complete the cycle and build up it's cell walls and and reserves and go dormant as healthy as possible and be ready for the next batch. One vial...

The advantage to pitching the proper amount of cells to an appropriately oxygenated wort, and letting it ferment to completion is to allow the yeast to complete the cycle and build up it's cell walls and and reserves and go dormant as healthy as possible and be ready for the next batch. One vial...

Brewing is like my right brain and left brain having sex!

How can I convince my wife I need a 3rd fridge for beer?

I use ro and build it using Kaiser's water calculator on brewer's friend to get the right pH and mineral content for the style I'm brewing. But I would suggest not adding anything to your beer until you know why you're adding it!

Hello all! I'm new to the forum but I've been brewing beer for 19 years and wine, mead and cider for about 5 years. Despite my experience I feel I have a lot to learn and I constantly question all aspects of my brewing process in order to improve. I first got interested in brewing when I was 18...

Hi all! First post here but I've read a lot of great stuff prior to posting. Some really good info on keg cleaning but there's some other variables not mentioned: 1. Don't forget to clean beer lines. And some new lines may give a funny flavor, although it is rare. 2. If you're a keg...