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It will likely be done in 3 days.

Also I also have Palmers calculations in my beer smith profile for the M&B too. Good call tho.

so I think I could somewhat replicate this because I was an idiot and bought the M&B sparge water heater which can heat 4 gallons of water. I’m going to plug some numbers in here for my own sanity. So if you have a mash volume of 4 gallons and a desired boils volume of 7 gallons you drain to 3.5...

Got you thanks!

Sorry for resurrecting an old post I was just here doing research on Sour Batch Kids, but I saw your comment about getting Sacc/Brett/Lacto sours bottled in 1-2 weeks and I’m really intrigued? Can you tell me how?

These are some of the great questions I needed thanks! As far as the gravity readings. They could be off but not by a whole lot as evidenced by post mash (pre-sparge) hydrometer readings (picture included) this recipe was a copy recipe from craft beer and brewing of a saison du pont style with...

really? Can I ask why you think this?

Hi and thanks to those reading this. I have been having a problem with efficiency for a while now. I use a brewers edge mash and boil. At first I tried crushing grains more fine. Then the device would shut down from errors caused by matter surrounding the temp probe. So I started using a brew...

What was your grain bill?

hi mmahu, I love your recommendations and I’m the type of person who loves to understand “the why behind” and I was wondering if you can tell me where you got your info? I just want to read it myself so I can better understand for amount of hops to use for amount of time in dry hop, how long to...

I have a paper and digital subscription to Craft Beer and Brewing. I also get Brulosophy articles emailed and I subscribe to homebrewing subreddits as well as some Instagram pages. However, I find the best information to come from books. “Designing great beers” and the series books on the four...

Hi, so I just brewed a beer that I’ve brewed numerous times before. An all galaxy mango Milkshake NEIPA, but when I pulled my hop strainers out I noticed this red buildup that looks like rust or oxidation. My brew does have a slight “metallic” taste to it but I just put it in keg and it’s still...

Here is the recipe from the guy who invented the style from an https://www.google.com/amp/s/beerandbrewing.com/amp/social-kitchen-and-brewery-brut-ipa-recipe of Craft Beer and Brewing. My hop schedule is basically the same just replacing Mosiac with Citra. The IBUs of my recipe are actually...

I disagree with some of the earlier posts. Most brewers say that adding enzyme in the fermentation mutes hop flavors. If you are doing a big dry hop addition that would be a waste. You will get higher attenuation but I still get mine from 1.070 to below 1.004 by adding in mash. I use BSG...

Also when did you add the enzyme? Enzymes added in fermentation are known for muting hop flavors by somewhat denaturing the hop oils. If you added in Mash then you should definitely dry hop. Social kitchens original recipe says 7oz in dry hop

3931 +5 g Hibiscus Lime Gose +5 g No Boil Berliner Weisse +5 g Brett C and Sacc Trois IPA +5 g Sour Batch Kids SMaSH Mosaic +5 g Mango Milkshake NEIPA +5 g Guava Hoppy Saison =3961 gallons

I literally just thought people were brewing thousands of gallons per year. It’s Friday and I’m burned out...

I used to think exactly the same as you “I always run out of beer before I get a chance to brew again I’ll be fine with a keezer that only holds two kegs?” Not the case for me. I wish I would have invested in a system that holds at least four kegs.

Thanks for all the great info

I am having the same issue with the cloud logging error. I started out getting normal cloud data and now it only sends me data from a couple days ago. Also I added brewersfriend.com as a third party logging site About half way through fermentation and it started with my OG as the Current gravity...