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That’s what I was guessing...one of these days I’ll purchase a legging system haha

Might be a dumb question but...can I carbonate non-alcoholic hop water using yeast and priming sugar without the process adding any alcohol? The only sugar added to the mix would be the priming sugar

So I was thinking about building the son of a fermentation chiller which uses extruded polystyrene foam board. For chilling it uses frozen 2-liter bottles. For hearing I was thinking about using a FermoTemp fermentation heater. Would there be fire concerns with the fermotemp and the foam board...

So what you are saying is that I didn't completely screw it up lol. Are the values I got bad? Or do you think I should have aimed for a little higher values? I just used the water primer last time for a stout I did. This time I was doing an Irish red and just kind of winged it. All I know is I...

Ok....SO I just did a water profile using BrunWater. I am very new at this. In my calculations I got in Brun Water it calculated I would have a 5.3 pH a hardness of 132 and an Alkalinity of -2.....so is my -2 alkalinity bad? Should I have added more of a mineral to up that? I used RO water and...

Ok....can someone help me with additions for an Irish red using RO water? Thanks in advance! I used this primer for a stout I did and it turned out fantastic!

I got through 3/4 of a raw habanero...let me tell ya....not the smartest decision of my life haha.....I won't try that with the reaper. That being said, I do like to sprinkle some reaper dust on tacos, eggs, really anything. It's pretty good. I guess I'll have to get a couple 1 gallon...

Old post I know but I hope someone notices it...... How did it turn out? I am looking at doing the same thing. I thought about a adding the reaper to a chocolate stout or something along those lines.

Sounds good...thanks for he help....sound like I won't be missing too much buy getting a "cheaper" version

I am looking at getting a Brix refractometer. I see northern brewer sells them for 66.00. Me being the cheap bastard I am decided to google the product name for the item northern brewer is selling: brix/specific gravity refractometer w/atc I got results in the shopping area where the are...

Thank you all for your help! I'll play around with it and let you know when I brew and how it turns out!

Based on the ingredients used though....anyone have an opinion on if this would be a good tasting beer? Or do I have too much going on?

Yeah...I just copied what beer smith had....I basically chopped up a couple recipes..... It is supposed to be 1 package of batting ham yeast. How much oats normally go into a good oatmeal stout? Is there an average to that? As for the hops....I am not really sure how beer smith got that...

I am working on a chocolate oatmeal stout recipe and just wanted some feedback if anyone has any. Here is what I came up with. This is a BIAB recipe. Batch Size: 5.5 Gal. Boil Time: 60 Min Efficiency: 72% Est. OG: 1.061 Est. FG: 1.022 50.2 IBUs 7 lbs 13.4 oz Pale Malt (2 Row) US (2.0...

I took temps throughout the entire process.....did a 90 min mash with an iodine test....seemed like I got a complete conversion and no matter what temp I used it was within mashing ranges just may have a little more/body....oh well time will tell. On the negative side of things....I tore my...

I have 11 lbs of grain in a wilser bag in a 10 gallon mega pot which is what he made the bag for so the bag should be fine.....the grain is def spread out and filling the entire pot. I stir it ever 10-15 min...the bag seems to be staying to the outside of the pot. Don't understand it at all

So while conducting my mash, the temp of the water/grain mixture has been around 150-152.....if I pull the bag to the side and take a temp measurement the temps shows at 155-158.....which one is it? It doesn't make sense to me.....so which one do I pay attention to?

I make a coffee stout using cold press coffee....I put about 50 oz of that in a 5 gallon batch at bottling. I also use one pound of lactose but I add it 5 min to the end of the boil and not at bottling. I have not had anyone tell me it was too strong for the coffee but seemed to be blended...

I just bought a 10 gal mega pot with the ball valve.....my question is how often do you take the ball valve off and clean it? Should I disassemble it every time? Or once I install it on the kettle leave it on and just run cleaning solution through it?

Thanks for all the advice. Sorry for going around in circles a bit....I am starting to understand it a bit. Going to get a ward labs report and use Bru'n Water. I've looked at it and it seems to be a good solution.