Search results

I've been using Canadian Malting Company 2-Row malt for the last couple years and I'm curious if anyone else has experienced the same results. While I haven't had any issues in the mashing department its more so the overall flavor and color. Whenever I brew a wheat or hazy style the beer ends up...

Anyone have good results with using a thermowell with a single vessel BIAB system? I'm in the process of building one and definitely like the flexibility to remove the temp probe instead of being bolted to the pot but dont want to sacrifice accuracy which seems to be what I'm finding about...

Hey, I'm in the process of drilling and mounting a temperature probe for my electric build, using a RTC pt100 probe and I've noticed they come in 1/4" & 1/2 NPT. Is this simple as drilling out the correct hole and locking it down with a stainless nut and silicon ring or do you need a bulkhead?

Im setting up a single element brew kettle, I've already got my gfci line installed with the proper amps/voltage, control unit is pieced together and will be arriving shortly. Planning on going with a 5000-5500 watt element for average of 8-14 gallon boils. I was thinking about the blichmann...

I've always read that bicarbonates between 10-50 pale, 50-100 amber, 100-200 dark. Your calcium brings that down and whatever is left over is your RA and that's what we try to bring down with acid or salt additions to hit the proper ph. Does that also reflect the over all flavor? Say I brew a...

I've noticed all my brews have a great flavor but thin out on the back of the pallet. Very similar to beer flavored water or a very crisp light lager. It's great for pale ales but when it comes to hefeweizens or brown ales it's just missing that chewy mouth feel that sits on your tongue. Even...

Has anyone attempted to make a rims system out of the heating coil from a coffee machine? I've found very little feed back about this. I was thinking one of those tiny food grade solar pumps and a stc 1000. Thought this would be a great inexpensive way of maintaining or maybe even step mashes...

Hey guys, When you're adding additions to your mash kettle to bring the ph in line sometimes I've come across the situation where I want a larger sulfate to chloride ratio. Not wanting to throw off my ph I end up adding the remaining additions in the kettle. Couple questions about this...

I'm brewing up this trappist ale and was curious about the yeast pitching rate? I know with hefeweizens under pitching will give you way more banana flavor. Does Wyeast3787 work in the same fashion or should I put at your average rate? (5 gallons/19 L, all-grain) OG = 1.058 FG = 1.010*IBU =...

I'm making my first Oktoberfest brew and I'm a little hung up which decoction I should use? Here's what I was thinking per a recipe from BOY *mash in at 145 for 45-60m *pull thick mash boiled for 20-30m *return to mlt to 158 for 20m *pull thin mash and boil for 30m *return to mlt to 168 and...

My average grain to glass is about month and half before it's flowing out of the tap. I've noticed with a typical 5% pale ale the first couple weeks it's good but doesnt seem fully matured. Once it hits around the 3rd week of being kegged the hop aroma dulls out a bit. It really takes on more of...

So I have a Hannah phep5 meter and I've used it three times. Always calibrating before use, I clean with distilled water and use storage solution in the cap before putting it away. Needless to say I take good care of the meter. I'm getting .05-.10 difference from mash temp to room temp. My...

My mash pH at room temp was 5.4 and I took a reading at mash temp just to see if it was actually a .30 difference. I have a Hannah phep5 and it came up at a .10-.15 between room temp and mash temp. So not wanting to make a habit of using my meter at mash temp should I go .10 or .30? I've also...

So I got my hands on some free keg hardware for my kegerator build but everything is plastic. I planned on replacing the taps with some perlicks and just use the plastic shanks. Any reason I shouldn't use these taps besides long term quality? They had wine residue on them so they were originally...

So I know the ultimate answer to this question would be to measure with a pH but I haven't have one and strips don't cut it. My question is which sheet do you guys commonly use and where does it land in predicting ph? I've plugged my recipe into both sheets, Ez water says treat my water with...

Hey guys, I normally brew up all grain but this winter has been a pretty snowy (buffalo NY) Now I'm starting to run low and thought I could brew some extract indoors to hold me over. Could I just take my recipes and replace the base malt with DME and steep the specialty as usual? I was...

Going for my first starter next week and I'm a little confused in the starter and if I'll need 1 or 2 packets of yeast? OG 1.060 safale us-05 Should I pitch 2 packets into 1 liter starter or being dry yeast will 1 packet be enough? Would I be able to just do 2 packets of rehydrated dry yeast...

Has anyone ever attempted the great Amarillo rhizomes heist from Virgil Gamache Farms Inc??

Just wanted to chat about some good old yeast and different practices. First off how many of you guys out there use dry yeast? Also do you hydrate your yeast and what temp? Palmers book says around 95-105 where a lot of the manufactory packets different. Do you go as far to hydrate before...

So I've been brewing all grain for about 5 years now and never experienced such a bad head retention. I brewed this Trappist Spencer ale Clone from byo last issue and everything turned out solid. Hit my temps and gravities except when I pour a glass I get a very fizzy head like soda. And then...