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So, I forgot to add my 85% phos acid until 20 minutes into the mash. Damn old age. The thing is, my preboil and OG readings ended up being right on. Additionally, the mash was some of the clearest I've ever seen on my Grainfather system. I put the acid in and then immediately looked it up to...

I think it’ll be fine, but I have a Pils that looked extra yeasty during the transfer. I’m currently cold crashing in the keg for 3 days and will then do my normal 1/2 packet gelatin in 2/3 cup 150 water. Pour in and mix. Last time I had a Pilsner that looked similar in cloudiness and the 1/2...

Just want to make sure I don’t overcarb my beer. I currently have a kegged beer sitting in the basement waiting for a spot to open up in the kegerator. Rather than quick force carbing at 30 psi, I’m letting it sit at the ambient temperature of 57 at 19 psi (per the carb chart to get my desired...

Planning on doing a Saison in the near future and the recipe calls for 122/10, 146/60, 152/15 and 168 MO steps. I'll be using my Grainfather with the connect controller so I figure the stepping should go smoothly. I normally just do a single step mash and add my lactic acid to the mash water...

There are a few of my recipes that I'll use the water profile from the city of the type of beer I'm brewing, such as Munich, London, Burton, etc. I'll set up the profile in BeerSmith and transfer the water addition amounts into the appropriate cells on the Water Adjustments tab. A few of the...

From John Palmer's "How to Brew": "The typical Protein Rest at 120 - 130°F is used to break up proteins which might otherwise cause chill haze and can improve the head retention. This rest should only be used when using moderately-modified malts, or when using fully modified malts with a large...

What happens if I keg/carb at 65 degrees for 3 or 4 weeks, but then move the keg (a shorty 2.5 gallon) up to my refrigerator (temp in the 30s). Will it then be overcarbed? Was going to carb at 25 psi at 65 degrees to get around 2.3 vols

OG was 1.051 and FG was supposed to be 1.010,but came in at 1.005. Yes, it netted me a higher ABV, but there are times when I do want a lower value for my personal consumption ... like my summer mowed-the-lawn brew. I brew with a Grainfather, Brewinwater and Beersmith and have usually hit...

Saw the Australian Sparkling Ale recipe in the latest BYO mag and have it slated for my next 5 gallon batch then into a corny force carbed. I noticed that it says to carb it to 3.0 - 3.5, which is higher than my normal levels in the lower 2's. I have no problem figuring out the CO2 setting...

Is there a simple gauge to indicate the rough level of corny kegs? My DIY kegerator fits 2 snuggly so I can't (and don't want to) lift them to judge the weight. I would think that there is some type of temperature strip that can be applied to the keg. Thanks in advance.

I decided to try to use my local Cleveland, Ohio water as I've heard it's composition is pretty good for brewing. I'm intending on using Campden to remove the chlorine. Will the chemical make up of the Campden change the water mineral profile? Plus, in the future I may want to do a Mosher's...

I'm going to be brewing a Brewer's Best Falconer's Flight IPA kit that my kids got me as a gift. Hey, I've got an open keg that is saying "Feed me". Even though it comes with instructions I still loaded it into BeerSmith for my records and tracking. I noticed that one of the specialty grains...

Fell in love with this beer while visiting my daughter and family in Colorado Springs. I did a few searches both here and on the web for a clone and found a few recipes. I'm not an all-grain brewer so I converted it to extract via BS2. Very happy with the outcome. 1st batch went quick and 2nd...

Brewed an extract/specialty grain 5 gal batch this past weekend and I'm looking for a dry hop suggestion. It's what I call a Summer Citra light body ale (4.8 ABV, 40 IBU) that used Citra for the boil and a bit of Amarillo (and more Citra) at mid and late. I was going to just dry in some more...

I brewed a 5-gallon extract/specialty grain of Modus Hoperandi this past Saturday and will be dry hopping directly into the primary @ around day 4 or 5 per the brewers at Ska (various threads via Google contain correspondence with them). They say let them sit for “a few days, then 1 more to be...

Going to be brewing a 5 gal Modus Hoperandi clone batch (extract & specialties) this weekend and will be using a pre-measured Burton Water Salts packet to condition my distilled water. It says 1 packet per 5 gallons of water. I'll be starting off with ~7 gallons to account for cold weather...

I know, you're saying, "Why sure it would." Thing is it was pouring clear before. I gelatin fined the cold corny and had the usual few pour sludge removal. After that, alle ist klar. The keg is 4 weeks in the kegerator (slow carb & draw @ 10 psi, 35degrees F) and probably 3/4 full. I had to...