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I just built a Wallace Brewstand and plan on only using two burners on the left and right sides (HLT and BK, still using a cooler mash). I would like to place my propane tank underneath the stand under the MT using this regulator and valves. I'm just not sure if the tank will be far away...

I don't mean to hijack the thread, but I am sort of having the same questions. I just built a version of "Wallace the Brewstand" and want to run 2 burners, one for HLT and the other for Boil. I will continue to mash in a cooler. I was looking at this regulator to run the 2 burners (this...

Thanks. I'll try this. I'll pour a glass and mix it to see how that taste. If it is ok, could I just drain half the keg, top it up with lemonade and re-carb it? Sent from my iPhone using Home Brew

I brewed a milk stout last fall and had the same problem... I thought. Mine finished at 1.018 and was just fine. It is from the lactose which keeps the gravity a little higher. It will be fine. Sent from my iPhone using Home Brew

I brewed a Blond and had to change a leaky water line (hose). The new hose I put on to transfer water gave my beer a plastic off flavor. I kegged and carbed it anyway. It really is undrinkable right now, but I thought I may be able to open the keg and through in some hops or spices, or anything...

I would like to name mine after our dogs. I have some ideas; Basset Hound Brewing, Lazy Hound Brewing, or Two Bassets Brewing. Anyone have a favourite? I'm stumped. Sent from my iPhone using Home Brew

I'm almost finished my keezer and now I would like to attach a wooden top. I am going to use towers and want the top to attach directly to freezer lid, but I want it to be removable in case the freezer ever dies, all I will have to do is unmount it and change the freezer. I don't mind having...

I have been looking a brewing a Klosch. Most call for about 3% acid malt to lower ph, I assume. I have been using BrunWater and Phosphoric acid to lower my ph, so what I need to know... do I need the acid malt if I adjust my water with phosphoric acid?

I found a place that had RO water. I used 40% RO in my mash. I wanted to use some tap water for the mineral content, I used Brunwater to calculate the dilution. I also used campden in the tab water. I sparged with 100% RO water in order to keep the pH down. On first taste after the boil, I did...

The thing is, I could taste this off flavour right after the boil when the wort was cooled, without the yeast added yet.

Yes, the Camden tabs were for that reason. Mentioned earlier about the off flavour, it was thought that the flavour may have been due to chlorine in the tab water, rather than the ph. The flavour was described as being a little burnt with a rubber or plastic taste as well. That's what I...

I picked up some campden tablets and also put my water profile into Brunwater. According to the program, I would be alright to treat my water with a little acid. Spring water is all that seems to be available in my area to purchase. Can I be certain that the alkalinity will be low enough in it...

This is the water report. Everything seemed to fall into norms for brewing, except Alkalinity. I hope this will help with some specific instructions on what I should do, besides follow the info from the sticky.

This is great. I will pick up some spring water and see if I can get a water report in the meantime to check on the chorine. What are your thoughts on 5.2 Stabilizer for a beginner? This seems like an easy way to go....maybe I should just jump into managing my water like stated in the sticky.

I am a new All Grain Brewer and have made 4 batches. 1st- American Amber- Good (Much more hoppy than the 2nd Amber, same grain bill though, more hops). 2nd- American Amber- Off flavor 3rd- Milk Stout- Great 4th- Blonde- Same off flavor as the 2nd. The off flavor was really hard to place...

I've got a wine cooler that I use for "cellaring" beer. It has a digital temp control that will go down to 40F. I just started kegging beer and planed to keep it in my garage fridge, but with temps dropping to -16F tonight, I am having a hard time to keep the fridge warm enough. Anyway, the...

My mash was a a couple degrees warmer than I was aiming for. I dump my wort through a strainer and then stir to aerate. Beer smith gave me the 1.014 FG. The OG target was 1.058, so I was a little over with 1.060. I used a liquid yeast and starter for the first time, so I'm a little paranoid...

Yes, I added it in the boil. 1lbs for the entire 60 min boil.

I have been letting a milk stout ferment for 3 weeks. OG was 1.060 and now I am sitting at 1.025. Gravity hasn't moved in a week. Estimated FG is 1.014. Am I ok here with this gravity to keg, or should I repitch yeast? It's in the secondary now.

Ive never done this before. So basically I can toss the slurry into my pre-boil wort and then after I boil and cool, I can toss the pre-boil wort that I added the yeast to into my fermentor with the beer? How much pre-boil wort would I use? What should I put the pre-boil wort and yeast in? The...