Search results

I live in a suburb of Detroit, and I received my water profile test from Ward Labs. Not sure if this will help anyone, but below is the test results for my tap water. From what I understand, most of our water in S/E Michigan comes from the same source, so this might not be exact for others...

In the last year I switched from all grain brewing with a cooler to all grain BIAB for the simplicity. I recently purchased a 15.5 gallon keggle from my LHBS. I usually make mid-range gravity ales, around 6% ABV. My question is, shooting for that level of ABV, does anyone know what the...

brewed with distilled water (19.45 qts) and added to mash: 17 g gypsum 10 g epsom salt 4 g baking soda 4 g salt 1 g calcium chloride 12 lbs 2 row 8 oz crystal 60 8 oz munich mashed at 148 for 75 minutes batch sparged 2 oz centennial @ 60 2 oz simcoe @ 30 2 oz citra @ 15 1 oz...

Making an Anchor Steam Clone... I have made a few lagers with success (D-rests and all), but I have never used the San Fran yeast before. The question I have is since it is a lager yeast which is going to be fermented closer to ale temps, is there still a need for an extended lagering period...

I usually use distilled water for brewing and build it up with my additions/salts, but the store was out of distilled water. Instead I bought purified water which says that it went through a RO system. My question is, is this water the same as distilled and free of minerals? Should my...

Thinking about combining a pack of Belgian Ardennes (3522) and a pack of DuPont (3724) in one large starter to make a high gravity Saison... any thoughts?

Does anyone know how long an unopened bag of leaf hops from Hop Union (Cluster) will last in the fridge? I have two bags that have been in the fridge for about 2-3 months now and I would like to use them.

I have a few questions... Last April (2014) I made my first sour, a Sour Brown which has been sitting in the carboy for 11 months now. I usually keg, but have been given several swing top bottles, which I plan on using for the sour. I have a five gallon batch... should I just add champaign...

This is the first time I have repitched slurry... I have washed yeast before, but never just collected straight slurry to reuse. I brewed 5 gallons of stout which started at 1.068. I pitched about 300ml of Pacman slurry which I had used for a stout about a month ago. I had airlock activity in...

I originally posted this in the general category, but was told this might be a better section for responses: I have a Flanders Red that has been in the fermenter for about 8 months now (first yeast cake/pitch) and I plan on letting it go until April which will be a year. I checked it the...

I have a Flanders Red that has been in the fermenter for about 8 months now (first yeast cake/pitch) and I plan on letting it go until April which will be a year. I checked it the other day and the sourness is nice, but the body is SUPER thin, like water. Is there anything I can do at this...

I used distilled water for mash and sparge... added 0.5 grams of calcium chloride, 0.5 grams gypsum, 1.4 grams epsom salt, 0.9 grams of baking soda and 3.7 grams chalk to mash water... This is the first time I have used distilled water and I do not think I will go back to tap water, the outcome...

Can you use Star San on a copper immersion chiller? I normally just submerge it for the last 15 minutes of the boil, but brewing outside today, just using star San on it would've easier. Sent by the magic of the wizards who live inside the internet.

Made an Oud Bruin which started out at 1.052. I pitched a vial of WLP550 and gave it a few day head start. I pitched the Roeselare four days later, with a gravity reading of 1.014. I plan on aging it one year - my question is was the gravity of 1.014 enough "fuel" for the Roeselare, or do I...

Approx. Efficiency 60% This is my first sour, so anyone with experience I would love any pointers, opinions, or constructive criticism... 8# Pale 2 Row 2# Flaked Wheat 8oz Chocolate Wheat 1#8oz Clover Honey (straight to boil) 8oz Flaked Oats 8oz Rice Hulls 1oz Willamette @ 60 mins...

Approx. Efficiency 60% 8# Pale 2 Row 1# Rye 8oz Dextrine 8oz Crystal (20L) 4oz Aromatic 4oz Crystal (120L) 2# Amber Candi Sugar 1oz Perle @ 60 1oz Perle @ 15 1oz Perle - dry hop in keg Mashed @ 152 for 75 mins Batch sparged

Approx. Efficiency 60% 9# Pale 2 Row 12oz Chocolate 8oz Biscuit 8oz Dextrine 8oz Roasted Barley 8oz Victory 1# Clover Honey (straight into boil) 8oz Light Brown Sugar (straight into boil) 3oz Willamette @ 60 mins Pacman yeast Mashed @ 156 for 75 mins Toasted 1oz of oak chips...

Efficiency approx. 60% 10# German Pilsner 2# Munich 1# Dextrine/Cara-Pils 1# Vienna 8oz Clover Honey (during boil) 1oz Hallertauer Mittelfrueh @ 60 mins 2oz Hallertauer Mittelfrueh @ 15 mins whirlfloc tab @ 15 mins mashed @ 152 for 75 mins batch sparged Fermented: Day 1 @...

About a month ago I made a Helles Bock which is still lagering. I used WLP833 (German Bock – 2 vials) and the OG on the Helles was about 1.057 which ended at 1.005. The 2 vials were started in a large 4L starter prior to pitching. I washed the yeast and got two mason jars of white yeast cells...

I am brewing my first lager - an all grain Helles Bock which started out at 1.056. I am using wlp833 (German Bock), 2 vials with a large starter. I began fermenting at 60 for one day (per my lhbs) and dropped it to 50... I am currently on day 5 and I am still seeing good airlock activity...