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I use a false bottom in my MT. I don't have the exact number right now of my total deadspace but I only have 0.6 quart that remains after I get everything I can out of it. In beersmith for my mash calculations do I put the .6 in the deadspace or do I include the total deadspace (area that...

Hi guys, Trying to clone a local microbrewery stout that's pretty popular around here that they only serve on tap. I got insider information but it was pretty vague. I've never seen this much chocolate malt in a stout... I was told 2 row, biscuit, wheat, lactose and word for word "25%...

So, been hating my False bottom for a while in my MT. I saw Brulosopher using the BrewBag in his MT and thought it was a good idea to make the switch. Makes it super easy to lauter and stuck sparges are gone. Problem is, I've used it for 2 brews now, literally NOTHING has changed in my...

Straight to the point, what kind of gap are you using for your biab crushing? Also Ive heard some people getting astringancy from the husks being crushed too fine?

I was planning an easy drinking summer american wheat with citra and conan yeast, but I have some 3711 on hand, and been digging saisons considering the heat. I was wondering how this would turn out considering base malt for Saison is usually pils and never this much wheat, but this is what I...

Hey guys, Being a perfectionist I always want to be the best at everything I put my energy into. In less than a year I've managed to make some pretty great beers, some that I haven't been able to reproduce despite using the exact same recipes. Similar, but not the same... With that said...

Batch Size (fermenter): 5.25 gal Estimated OG: 1.064 SG Estimated Color: 40.2 SRM Estimated IBU: 26.7 IBUs Brewhouse Efficiency: 75.00 % Est Mash Efficiency: 79.0 % Boil Time: 70 Minutes Ingredients: ------------ 9 lbs Pale Malt, Maris Otter (3.0 SRM) 13.8 oz...

Hi! I'm onto my third keg, two are currently plugged on my dual regulator. One hefe at 14PSI and the other id a Black IPA at 12. 6' beer lines. I get perfect pours on all 3 kegs until I reach the halfway mark. Then one day to the next its absolute foam, nothing else, nothing is changed... help...

Hey guys, I finally got my first kegs emptied. I wanted to know what should be my process to get it filled again. How deep do I need to go in cleaning the keg, and what about beerlines, what should be done? Thanks a bunch!:mug:

Hi guys, I'm brewing right now and for the first time something happened that I don't understand. I didn't hit my pre-boil gravity... by a longggggg shot. No idea why. Mash temp 158F for 60min. Batch sparge, 2 steps. 7 lbs 13.9 oz - Golden Promise (3.0 SRM) 13.8 oz - Chocolate Malt...

Hi guys! First time kegger! I have a batch ready, but unfortunately my kegerator isn't ready quite yet. I was wondering if it's okay to keg and leave it in there? How much head space is there if you fill a 5 gallon keg with 5 gallons, that's the only thing I think that would prevent me from...

Soooo... came home to this... seems I lost a lot of yeast. My brew day was tomorrow. What would you do? set this in the fridge now and decant slightly and pitch as usual or f the brew day and make a new starter for next week? :( First time using WLP001... brutal.

Hey guys! This week will be my first time using liquid yeast as well as making a starter! Stoked about it! Being that liquid yeast is more expensive, I thought it would also be a good idea to start washing/harvesting some of my yeast! After some research, it looks like I picked quite the...

Hey guys, I know the rules to crushed grain and freshness. Once it's crushed, the timer starts. I was wondering if the same applies to acid malt and it's effectiveness to bringing the pH down? Thanks!

Hi guys! First off I don't know if another forum would be suitable for this subject? I was put in touch with someone who has hops growing in their yard. They have no idea the type/alpha's of the hops. Is there any easy way to identify the hops growing in his yard? I mean I know some of them by...

Hey guys, Locally brewery here up in Quebec inspired me to try and make my own. It's a white beer with 3 different teas. Black, Rooibos and green. This is the backbone I came up with. 5.25gallon batch 8.2 oz Rice Hulls ( 5 lbs 3.2 oz White Wheat Malt 3 lbs 8.0 oz Pale Malt (2 Row) US 1 lbs...

Hey guys, I'm making the quick transition to AG. Steeping/Partial extract recipes have been too easy from the start (maybe read too much over a year) and after only 3 batches I'm already getting compliments of "commercial quality beer" from my beer connoisseur friends. Yes there are still...

Uh oh.... I pitched two packs of re-hydrated Safale S04 at around 80F or less. Brought it down to 60F in about 5 hours or less. In less than 12 hours it's already fermenting away with force. Keeping it at a steady 59.7-60F I messed up on a few sanitary things by accident and I didn't want to...

I've done my chemistry courses too long ago to remember everything and a lot of it has been lost. These are straight forward but two of them have me scratching my head. This is what I have as info: Calcium: 32mg/l Sodium: N.D Chlorine (out of filtration plant): 0.60 mg/l (same as...