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Wow, strike and sparge water :smack: now that I look at the brew sheet it plainly tells me to add xx amount of water at xx temperature . For 5 years now I've been adding ~2% too much strike and sparge water. Thank you for this info, :mug:

The batch I made yesterday has already formed a haze at the bottom of the jar. No big solid pieces but I'm sure it won't be long. This is going off an old guy's memory and it's been a 1/2 year or so but I believe when I tested the gravity of my solution it remained at 1.090 throughout about 6...

Thank you for the help and knowledge. I made a weaker 1.070 solution and will go with don't worry about it as long as the gravity remains 1.070.

I tried both and both did the same thing. It's clear as water for a few weeks then I noticed the white precipitate collecting at the bottom. I'll just go back to measuring dry if I can't prevent it. A pound of CaCl2 at the LHBS was better priced for me than the pickle crisp

Damn I dumped it out already, if it fizzes does it mean calcium? I made the solution with Ball's pickle crisp first time. Then I thought maybe purity issues so I bought a 1lb of CaCl2 at the LHBS, LD Carlson was the name I believe, and it did the same thing.

Can someone help please. Twice now I have made a 1.090 solution with store bought distilled water. After about a month I am getting a lot of calcium, I think it's calcium, dropping out of the solution. When swirling the jar it looks like a snow globe. Is this something to worry about? Am I...

I bet if you bring the temp up you will be fine. I don't think yeast die that easily especially if it was not a really hard freeze. I also think your O2 is fine especially with dry yeast.

I see I am not the only 1 who tried this, hope you had better success than I did.

This thread discusses it https://www.homebrewtalk.com/showthread.php?t=627612

OK this reminds me of a true story from my younger days..around 1980 just graduated from HS got a job with Pepsi Cola in Tampa. I was a trainee and they sent me to work the Florida State fair for a week. I was hauling syrup tanks by dolly to all the food vendors in the fair. A lot of walking and...

I will say for me I have found that I can condition just the base malt at 2% water weight and that is sufficient unless an unusual amount of specialty malt. Then run the specialty/flaked malt through at the end.

After reading this thread I do basically the same thing you do. I don't recirculate though,thought about it, priced it.... no I don't brew enough to justify the cost. I always wondered why my beers with wheat/rye always took eff hits now that I condition and crush tight I no longer have that...

No rice hulls, not needed. I have the orange 10g HD round cooler with a bazooka screen. My grain bill is usually between 10-15 lbs for a 5 gal batch.

I've have malt conditioning for a couple years now. I have my mill set to .028 and I'm very happy with that. I can mill barley/wheat/oat malt even rye without any change to my mill gap. I just made a Hefe with 60% wheat with no problems at all.

Once I open my pound bags I seal all hops in ball jars. It works great. 1/2 pint jars hold around 3-4 oz. Just a little warning about sealing, I have learned over the last 3 years to seal and let sit on the counter for a while and test the lid before storing back in the freezer. A couple times I...

Agree with xpops, I had the same problem except I shortened the dip tube thinking I could dry hop without a bag...BIG mistake!

Also... just to add... I ordered 1 bag for a 10 gal round cooler, 2 dry hop and 2 hop-boil bags, that's 5 total. I received a really great discount and when the bags arrived there was 6 bags in the package, nice! Thanks wilserbrewer!!

Here is a nice little article to read of 1 person's opinion. http://goodbeerhunting.com/blog/2017/5/5/watch-the-hands-not-the-cards-the-magic-of-megabrew

http://www.waterfront-woods.com/Articles/phaseconverter.htm This website is for woodworking tools like lathes but should explain the basic principle behind 3 phase motors used in single phase homes. It is really not to hard to understand as long as you have prior experience with some...

If anyone wants to try the true Japanese Sake method from either homebrewsake.com or taylor-madeak.org. Look at this website http://mnrice.com , its expensive but they will sell you high end polished rice. I still have another week of fermentation left on my 2-3 gal batch but thought it might...