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I went with a 15 gallon MLT and a 15 BK. They had a problem shipping the false bottom, but I am set to do three batches as soon as it gets here. I will update how it goes after that. Thanks for all of the advice.

I want to grow hops this year but am confused on some of the details of growing. How much sun should I give the hops? I can plant along my back fence and the plants will get full sun all day, or I can plant on the side of the house and the plants will get 6-8 hours of sun a day. Also when should...

Thanks for the info. I'm leaning towards the 15 but am still unsure. I'm probably over thinking it.

Right now I fly sparge. I have two 5 gallon cylindrical coolers that I tier above my kettle. They can barely handle my typical batches so I am looking to upgrade.

Just to clarify. I have a 15 gallon BK and want a 15 gallon MT but will get 10 gallon MT if it will be better for my usual batches.

I want to buy a 15 gallon kettle but am concerned about it being too big. I normally brew 5 gallon batches and only do 10 gallon batches 1-2 times a year. Would I be better off with a 10 gallon MT? I'm worried about having my grain bed to shallow in the larger kettle. I want the extra room So I...

Original gravity was 1.063 and it finished at 1.020. I fermented with WLP380 at 62 degrees for 3 weeks. The beer has a good flavor and aroma, but is very sweet in my opinion. I believe it could be fermented further but I am not sure how to do it.

I have been letting this sit in the keg for awhile now and it does not seem to be carbonating completely and the beer is very sweet. I assume this is from the high OG and poor attenuation. Could I add some mild ale yeast to possible consume more of the sugar?

I brewed last week and everything went really well. The only problem I had was that my efficiency was much higher than expected, so my original gravity is higher than expected. It smells great in the fermentor and will hopefully bottle it in two weeks.

Here is the final recipe after working with Bru'n Water. 5# German Wheat 5# German Pilsner .5# Unmalted Wheat .3# Acid Malt 1 oz Hallertauer 45 min 1 oz Hallertauer 10 min WLP 380 at 64 degrees for 10 days Condition water with 6 g calcium chloride. Thanks for the advice...

That looks good. I also like the coriander/orange flavors and aroma. I will have to try this recipe as soon as I have the time. I will let you know how it turns out. Thanks again

That would be awesome. I have heard great things about that yeast but they never have it at any of the local stores. There are three places that I frequent and have never been able to get it. I will order some when I get a chance but for now I can use WLP300 which I have been told is the same...

Do you have a good Wit recipe you would be willing to share? That is the next style I want to try. I really like St. Bernardus Wit

I already have the unmalted wheat so I thought I would just throw it in. I have plenty of time to decide before brew day. When I finish my work I am going to revise the recipe and post it on here. Hopefully I can get a rough estimate of the water treatment and can also post that. What yeast do...

Sounds great! Thank you so much. I really want to brew this one Sunday, but I think I am going to have to wait an extra week. I am also thinking about changing the Munich malt in the recipe to unmalted wheat to get more mouth feel and body. Any suggestions?

So I just downloaded it while doing my homework and it does look a bit overwhelming. Do you know if there is any good discussions on here about the program or should I just read the first section of directions and go for it? Thanks for the advice. I will probably go with the "yellow malty". I...

Thank you. I will look at that. I have been using other calculators online, but have had trouble figuring out what type of water profile I need for a Hefeweizen.

100% RO water for now. The local water supply seems to be heavily chlorinated and sometimes has a metallic taste. I will be adding some gypsum to the mash and sparge water. I also may add some calcium chloride. Don't know if I need both or not. I still have to do the calculations.

I was thinking about leaving this one the way it is. I did a american wheat last week that I added lemon zest to. I am going to split the batch next week and have half lemon wheat, and half lemon raspberry. What size starter was recommended to you? I usually do a 1.5L starter. I have also read a...

I am using RO water to brew a Hefeweizen. The recipe goes like this. 6# German Wheat 4.5# German Pils .5# Munich .5 oz Perle 60 min .5 oz Tettnang 15 min WLP300, fermented @ 62 for 10 days. Does this look good? How should I treat my water? I feel like I should add some calcium...