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Hey all, I can't find anywhere on the internet a calculator that will allow me to use non-boiling water for a step-up during my mash. For example, instead of 1.5 gals of boiling water to raise my mash temp, how much of 185F water do I need? I'm unsure if it's a linear dynamic, can I just...

Hey all, I'm on my second well water lab report (two different homes), one house has very hard water, the other much more balanced. In both cases the Sulfates (So4-S) are effectively zero, however it seems like all of the water profiles I'm seeing on Bru'n are in the 50-150 range. Most...

Hey all, photo below of yeast harvested 60 days ago. I'm attempting to determine pitch rate. From what I understand slurry is 1B/L. But "up to 5B/L" according to BF. WY says "40-60% solids is 1.2B/L", however my plan is to actually spoon out the already-settled solids, not pitch the entire...

Hey all, I'm not sure there's a good answer to this but I'm going through a month where I'm racking a lot beer onto some fresh->frozen (picked, frozen to break cell walls) beers... I see "racked onto fruit" and "refermented" at different times. Is the difference simply the temperature of...

Hey all, just saw a presentation of a German hop yard where they have a special machine specifically for unearthing and pruning back hop root systems. I've been trying to come up with a good idea for trimming for 100+ plants and year five is quickly approaching, likely later than I should...

Hey all, doing my first water adjustment on a very light beer, and my variables seem high to me. Using "primo water" Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity pH 0 0 0 12 8 0 (HCO3) 8 (Very close to RO, frankly) Grain bill: 8.75 lb pils 0.5 lb flaked wheat So in breunwater I'm playing...

Hey all, can anyone recommend a good (and hopefully free) background source of info for someone who wants to better understand Palmer & Kaminski's Water brewers book? Somewhat readable book, online course, ect? I've given Water two different shots but feel like a lack of background chemistry...

Hey all, trying to track down a ripe apple flavor I'm getting, most recently in english-style ale yeasts and even a saison...it's consistent across a couple of different yeasts. I'm wondering if a lack of certain minerals or higher-than-desirable ph readings of wort can cause a yeast to...

I've brewed several batches with european ale yeasts lately -- WL007, WL013, WL011 I've also gotten it with a Cal Common yeast and, strangely, WLP815 Belgian Lager Yeast. I've not gotten it with: WL 830, 023, 003, 001, 565, WY1332 (in a porter). It's very much the same flavor, a friend...

Just a general interest question: I've noticed most commercial breweries, even at very small scales, are using different chemicals -- specific acids for cleaning instead of PBW, alcohol instead of starsan, probably others. Why is this? Do the homebrew versions not scale up for some reason...

Hey all, have a small plot of hop posts, I was able to acquire black locust and did 16' long, with 2-4" diameter tops. They're sturdy and work very well in my particular design/setup. I'm looking to do the exact same design and setup, and was able to aquire eastern red cedar posts, however...

I'm looking for some cheap DIY tips -- I've built (as you can see below) what you might call a stir plate, thrown together from some cheap parts. But hey it (mostly) works! At first I had a hard time keeping the stir bar from spinning out of control, and went from one magnet per side to...

Hi all, so first time electrical project worker here. I've done a lot of research, have safely been testing along the way, ect., but would love a check on my understanding of the limits of a collection of pieces. My build is (linking the amazon links I purchased from, quoting what I think is...

Hey all, so I'm doing things the hard way, on purpose for some reason. I have what I guess is incredibly alcaline well water with a relatively high ph. I've not yet gotten a proper water test to know the actual levels. I've mostly brewered dark beers because I knew this, but got some gypsum...

Hey all, hopefully simple but the wyeast chart is hanging me up a little. So I have a starter that's filled to the 1L mark in a mason jar (I moved this one out of the flask so I could get another starter going, hoary holidays!). It's been in the fridge, so I have a yeast cake. If I decant...

Hey all, so I'm after something a little strange: we had a lot of great pumpkins and squash from the garden this year, and I'm trying to make an unspiced beer where that natural flavor of the cucurbits is observable. Frankly, so far, I've not had much luck. Okay, "no" luck. I'm also seen...

I read so many different things about how to handle this I just did it the hard way. I slapped a WY1450 pack in mid December (~2 months ago), let it inflate, and then realized it wasn't the correct yeast. I put it immediately in the fridge until now. I just made a 500 ml starter and pitched...

Hi all, so for the first time this year we cut down the tops of our plants from the trellis to help speed up harvest, however we didn't cut the plants at the base, so they're still alive, just without cones or a trellis. In other words, there is 10-12 feet of bine sitting on the ground. We...

Hi all. The short question: Have any growers had issues with laying hay or straw mulch too think on established plants? Is there a limit you would stick to? I've got a log row of second year plants and really need to address the grass/weed issue this year. I'm going to do a bit of an...

Doing some looking around and noticed one system for sale that has a HLT 2x bigger than the mash tun. I've seen plenty of systems that have their fermenters 2x their mash tun, but I'm unsure of what the reason is behind having your water tank 2x. Anyone? Thanks!